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French Canadian Pea Soup

French Canadian Pea Soup

Traditionally made with a ham hock, this is a healthier and easier way to make this hearty soup. I sometimes add diced potato along with the carrots. Cette soupe aux pois est très délicieux! - Jenny Jones

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Makes: 4 servings

French Canadian Pea Soup

Ingredients:

  • 2 Tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 clove garlic, crushed

  • 1 cup dried yellow split peas
  • 4 cups water
  • 1 bay leaf
  • 1/4 teaspoon salt + pepper to taste

  • 1/2 cup diced carrot

Instructions:

  1. In a medium soup pot, sauté onion, celery, and garlic in hot oil over medium-high heat for 3 to 4 minutes.
  2. Add remaining ingredients (except carrots) and simmer, covered, for 35 minutes.
  3. Add carrots and simmer, covered, an additional 10 minutes.

Notes: For more on this recipe in my blog click here.

31 Comments on "French Canadian Pea Soup"

  1. Dan H

    The only thing I would suggest adding is savoury. It is the traditional used spice in a typical French Canadian ( Quebec) style split pea soup. I think this would take the soup to even a higher level!!!

  2. Joyce

    Jenny, thank you for this recipe. I don’t eat pork in any form, and finding good recipes for my favorite legume soups isn’t always easy. This is delicious, and SO comforting to (inhale!) eat 🙂

  3. Josie

    Thank you from Kemptville, Ontario.

    A lovely simple recipe I make during the week when strapped for time. I use vegetable or chicken bouillon and serve with savoury biscuits.

  4. Lianne Watkins

    I have always preferred the flavor of the yellow split peas. Sometimes they are a little hard to find but well worth it. I`m so glad it`s coming up soup season soon.

  5. Colette

    Sorry but I always made pea soup with the ham bone it gives it the best flavour

    • Joyce

      I prefer to leave the pig meat out of any recipe, for both religious beliefs, as well as knowing the purpose of pigs. My mother taught me decades ago that pig meat was never meant for humans to eat, then explained why–she was not in any way religious, just so that doesn’t get misconstrued–and that took care of that! I’m grateful for recipes that leave that kind of meat out of them.

  6. Terry

    Sorry, I missed the last ingredient, carrots. Me bad !

  7. Terry

    I don’t see the carrots on the list of ingredients, how many do you recommend?, and I assume diced.

  8. edgar

    can you used whole yellow peas and do you have to boil them.

    • Jenny

      I have only made this soup with dried split peas and I don’t know what you mean by whole yellow peas. If you mean fresh, I have never seen them fresh so I don’t really have an answer.

      • Diane Marie

        there is such a thing as whole dried yellow peas… Unfortunately, I’ve only found it once, many years ago. I still always try looking in every new grocery store I go to. That was how it was made in Canada…. I however, have not made it in years due to not being able to find whole peas & that I no longer eat pork products. Thanks for this recipe, I will definitely have to give it a try.

      • Chantal

        I am French Canadian and we grew up eating soups year round.
        We always made our pea soup with dried whole yellow peas.
        They used to only be available in Canada but in Nashua NH i have been able to purchase the Goya whole yellow peas.

  9. Anna C

    Hi Jenny, my husband hates pea soup… Can I replace the peas with lentils?

    • Jenny

      Lentils cook faster than split peas so I would suggest using a recipe for lentil soup. That way you won’t be disappointed. You can let your husband know that this soup tastes nothing like green pea soup… maybe he might try it. 🙂

  10. Becky

    Just absolutely delicious!

    Thanks for another amazing recipe.

  11. Katie

    Fabulous

  12. Irene

    Hi Jenny,

    I love your show & recipes.

    Are the dried split peas soaked at all or are they just thrown in dried as they are (after being rinsed)?

    How many cups does this soup recipe yield? I was hoping to make a larger batch and freeze it, so I need to know in advance the end yield result.

    Thank you for You being You!

    • Jenny

      The peas go in the pot just as they are – dried with no pre-soaking. As for how much it makes, I don’t have it made right now so I can only guess. I think it makes no more than 4 cups… maybe 3 1/2 to 4 cups when cooked.

      • Noella B

        I use whole yellow peas. I am Canadian & we always soak the peas overnight before making the soup.

  13. Elizabeth

    What about a.Can you provide a recipe split pea soup with a ham bone

    • Jenny

      Sorry, I do not make spit pea soup with a ham bone.

    • Debbie

      Elizabeth, the recipe would be the same as above only adding a ham bone to it when you add everything except the carrots. Only difference would be to let it simmer an additional l/2 hour then take out of bone and whatever meat hasn’t fallen off, just take off and add to the soup then add the carrots and simmer till carrots are tender.

    • Noella B

      2cups whole yellow peas
      2 carrots diced
      2 stalks celery diced
      1 leek finely chopped
      1 lg onion chopped
      3 tbsp. butter
      8 cups chicken broth or vegetable broth
      1 small ham bone or pork soup bone
      2 or 3 sprigs of fresh thyme or ground thyme
      1 bay leaf
      Salt & pepper to taste
      2 tbsp parsley

      Soak peas overnight, drain & set aside
      In lg stock pot, melt butter on med. heat
      Add onions & cook 5 minutes
      Add carrots, celery, leek & simmer about 5 minutes stirring occasionally
      Add broth, soup bone, peas, thyme & parsley, & salt & pepper. Bring to a boil.
      Reduce heat, cover & simmer stirring every 15 minutes until peas are completely soft, about 2 or 3 hours. Add water if necessary,(soup should be thick enough.
      Remove soup bone & remove meat from bone & add to soup.
      Garnish with more parsley(optional)

  14. Jeff

    so are we talking dried split peas? I’m guessing green would work too?

    • Jenny

      Yes, dried, and I have clarified that in the recipe. And I have made this soup with both yellow and green split peas – it’s equally delicious either way.

  15. Jennie

    Wow! I made this soup today and it was out of this world. You’ve outdone yourself again!! Thank you Jenny.

  16. Rhonda

    This recipe seems as easy and delicious as your corn chowder. I love soups too. I love soups when it’s cold outside in fall and winter most. I will have to pick up ingredients my next shopping trip which will be soon to make this soup. I have made your corn chowder the past 2 years for our Soup Social and it’s all gone by the end of the night. I make 2 pots of your corn chowder and I’m glad I double the pot. If not, I don’t think it would’ve been enough. Now I have people wanting the recipe for your corn chowder, so I’m linking them your way to this website for the recipe

    • Christy

      Speaking of corn, my favorite split pea soup calls for adding a can of creamed corn. It adds a nice sweet touch. I will try it today with this recipe!

  17. Pat Mazurowski

    Hi Jenny. Well, thanks to you I made my first no knead bread. Your instructions were right on. It came out PERFECT. Next I made the Christmas pecan balls and those were absolutely delicious and super easy. Now I’m going to try making this French Canadian Pea Soup since I too, LOVE SOUP. It’s so much fun to watch your videos and I adore your kitchen. Looks a little like mine with all the tools you have on hand. But I have a use for almost everything and made baking a sort of “hobby”. Better than watching t.v. It’s fun to share with my condo crew too. we’re all about the same age and everyone loves home cooking. Thanks Jenny.

  18. Mary

    My husband and I were just talking about yellow pea soup. On Sunday, Oct. 26, 2014 we purchased a bag of yellow peas. He thought it would be nice to find a healthy recipe without the fat. Today, I received your wonderful recipe and will give it a try. Your recipes are very healthy and have helped me take off ten pounds in six weeks. Keep up the excellent work.
    P.S. We are originally from Welland, Ontario, Canada and now live in Nevada.
    Thank you Jenny

  19. Peter Nind

    Jenny, I doubt you remember me from London, Ont. , but we did meet.
    I can’t Thank You enough for this Canadian Pea Soup recipe. it has always been my favorite . Occasionally i will stray and have Black Bean Soup, but don’t have a recipe, so it’s out of a can ! Too bad!
    Thanks again, Colder weather and Winter is coming fast here in Canada, so rest assured there will be several dinners of your Soup , and Garlic Bread .
    Regards, Peter

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