French Canadian Pea Soup with Yellow Split Peas

French Canadian pea soup is a hearty, slow-simmered soup of yellow split peas, vegetables, and smoky ham, commonly associated with Quebec and other French Canadian communities. Dried savory gives it a distinctive herbal note, while the peas thicken the broth naturally into a filling bowl that is especially welcome on a cold day.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola
1 medium yellow onion, diced, about 1½ cups (225 g)
2 medium carrots, diced, about 1 cup (130 g)
2 celery ribs, diced, about 1 cup (100 g)
1 pound (454 g) dried yellow split peas, picked over and rinsed
1 fully cooked smoked ham hock, about 1 pound (454 g)
8 cups (1.9 L) water, plus up to 2 cups (475 ml) more as needed
1 dried bay leaf
1 teaspoon (about 1 g) dried summer savory, or 1 tablespoon (3 g) chopped fresh savory
½ teaspoon (1 g) freshly ground black pepper
½ teaspoon (3 g) fine salt to start, plus more to taste

Instructions

Sort and rinse the peas. Spread the split peas on a plate or tray and remove any small stones or shriveled peas. Rinse them in a fine-mesh strainer under cool running water. They do not need to be soaked for this recipe.
Soften the vegetables. Warm the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for about 8 minutes, stirring occasionally, until the onion is translucent and the vegetables have started to soften. Keep the heat moderate; browning is not necessary.
Combine and bring to a simmer. Add the rinsed peas, smoked ham hock, water, bay leaf, savory, pepper, and ½ teaspoon salt. Bring the pot just to a boil, occasionally stirring along the bottom so peas do not catch. Skim off any pale foam if you like, then reduce the heat to low.
Simmer until the peas are tender. Partially cover the pot and simmer gently for 1 hour 45 minutes, stirring every 20 to 30 minutes and scraping the bottom. The soup should bubble lazily, not boil hard. If it becomes thicker than you want before the peas are tender, stir in some of the extra hot water. If using an uncooked fresh pork hock instead of the fully cooked smoked hock, check that the pork reaches the USDA FSIS safe minimum of 145°F (63°C) and rests for 3 minutes; simmering until the meat is tender will usually take longer than this recipe’s timing.
Pull the ham and finish the soup. Lift out the ham hock and bay leaf. When the hock is cool enough to handle, remove and discard the skin, bone, and any tough pieces, then shred or chop the meat. Return the meat to the pot and simmer the soup for 15 minutes, stirring often. Taste and add more salt if needed. For a smoother texture, mash some peas against the side of the pot with a spoon; for a looser soup, add hot water a little at a time.
Check the texture and serve. The peas should be very soft and beginning to break down, and the soup should coat a spoon. It will thicken further as it stands, so loosen it with a splash of water if it is too dense. Remove the bay leaf if it is still in the pot and ladle into warm bowls.

Tips

Check the peas before cooking. Older split peas can take longer to soften, and a package that has been stored for a long time may need extra simmering. If the peas are still firm when the pot looks thick, add hot water and keep cooking gently rather than raising the heat; a hard boil can make the bottom scorch before the centers soften.
Season after the ham has simmered. Smoked hocks vary in saltiness, and their flavor moves into the broth as they cook. Starting with just ½ teaspoon of salt gives you room to adjust at the end. If the finished soup tastes too salty, add unsalted water and a little more cooked vegetable or pea mixture, rather than trying to hide the salt with extra seasoning.
Use savory if you can find it. Summer savory is a traditional seasoning in many French Canadian versions, but it may not be stocked everywhere. If it is unavailable, use ½ teaspoon (about 1 g) dried thyme in its place. Thyme makes a pleasant soup but tastes less peppery and distinctive than savory; avoid adding a large amount of dried herbs, which can make the broth taste dusty.
Stir more often as it thickens. Split peas settle and can stick to the bottom, especially during the last part of cooking. Stir with a flat-edged spoon that reaches into the pot’s corners. If a little has caught, do not scrape burnt bits into the soup; transfer the unburnt soup to another pot and continue over low heat.

Serving Suggestions

Serve the soup hot in bowls with crusty bread, rolls, or buttered toast for dipping. A slice of rye bread is a particularly good match for the smoky ham and earthy peas. If you want a lighter side, offer a simple green salad dressed with vinegar or a plate of crisp sliced vegetables; their freshness contrasts nicely with the soup’s soft, thick texture.

For a finishing touch, add a little chopped parsley or a few grinds of black pepper at the table. Keep additional salt nearby rather than salting every bowl in advance. The soup is substantial enough to be the main course, but a small serving also works as a first course before a simple roast or a vegetable-forward meal. Since it thickens while sitting, keep a jug of hot water on the table for anyone who prefers a thinner bowl.

Variations

Use cooked ham instead of a hock. Add 1½ cups (225 g) chopped cooked ham during the last 15 minutes of simmering. The soup will have less smoky depth because the bone and connective tissue are not simmering in the broth, so you can use a smoky ham if that flavor is desired. Taste before adding salt, as the ham may already be well seasoned.

Make a meat-free pot. Leave out the ham hock and use vegetable broth in place of the water. Add 1 teaspoon (5 ml) soy sauce or a small pinch of smoked paprika if you want a deeper savory note, then taste before salting. The result will not have the same porky, smoky character as the classic ham version, but the split peas still make a filling, naturally thick soup.

Add a leek or potato. Replace one celery rib with 1 medium leek, thoroughly washed and sliced, or add 1 small diced potato (about 150 g) with the peas. A leek brings a gentle onion flavor; potato makes the soup softer and starchier. If you add potato, check that it is tender before serving and expect the soup to thicken more as it cools.

Adjust the texture. For a rustic soup, leave the peas and vegetables intact. For a creamier bowl, mash a portion with a potato masher, or briefly use an immersion blender while keeping some ham pieces whole. Avoid blending the ham if you want distinct bites. Add water or broth after blending, since the smoother texture can seem thicker than the unblended soup.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow containers so they chill evenly. Store the soup covered in the refrigerator for 3 to 4 days. It will become noticeably thicker as the peas absorb liquid; stir in a little water or broth when reheating rather than thinning the entire batch before storage.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring frequently until steaming hot throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. You can also microwave a serving in a covered, microwave-safe bowl, pausing to stir so it heats evenly and checking the temperature in more than one spot. Do not leave the soup at room temperature for more than 2 hours.

For longer storage, freeze the cooled soup in airtight freezer containers for up to 3 months for best quality. Leave a little room at the top because liquid expands as it freezes. Thaw it overnight in the refrigerator, then reheat to 165°F (74°C), adding water or broth as needed. The peas may soften further after freezing, but a good stir usually brings the soup back together.

Frequently Asked Questions

Do yellow split peas need to be soaked?
No. Rinsing and sorting are enough for this recipe, and the peas cook in the pot until tender. Soaking can shorten the simmer somewhat, but it makes the cooking time less predictable and is not needed here. If you do soak them, refrigerate them while soaking, drain, and begin checking for tenderness earlier.

Can I make French Canadian pea soup without a ham hock?
Yes. Use vegetable broth and omit the hock for a meat-free version, or stir in chopped cooked ham near the end if you simply do not have a bone-in hock. The hock adds smoky flavor and richness as well as meat, so a meat-free soup will taste different; savory, black pepper, and a small amount of smoked paprika can help build flavor without pretending to duplicate it exactly.

Why are my split peas still hard?
They may be old, or the soup may not have simmered long enough. Keep it at a gentle simmer and add hot water if it is getting too thick. Very acidic ingredients can also slow softening, so wait until the peas are tender before adding tomato, vinegar, or lemon. Do not add baking soda; it can give the soup an unpleasant taste and overly soft texture.

Can I make this soup in a slow cooker?
Yes, though timing depends on the appliance and the age of the peas. Soften the onion, carrot, and celery in a skillet first for better flavor, then put them in the slow cooker with the peas, hock, seasonings, and water. Cook on low until the peas are soft, usually about 8 to 10 hours, or on high for about 4 to 5 hours. Follow the slow cooker’s instructions and check that the peas are tender before serving.

Is French Canadian pea soup supposed to be smooth or chunky?
Both textures appear in home and regional versions. Some cooks let the peas break down until the soup is almost puréed, while others leave visible peas, vegetables, and pieces of ham. This method lands in the middle; mash or blend some of the peas if you prefer it smoother, or add a little more liquid and stir gently if you want a looser, chunkier bowl.

Can I use green split peas?
Yes, but the color and flavor will change. Green split peas make a greener-looking soup with a slightly different, often sweeter vegetal flavor; they still thicken as they cook. Check them for tenderness rather than relying only on the clock, since pea age and brand affect cooking time. Yellow peas are the usual choice for this style of French Canadian soup.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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