Welcome to the 🗺️ Great Canadian Food Passport 📍 Stop #6 – Quebec

This hearty Quebec-style split pea soup is made with dried yellow split peas, smoky ham, carrots, celery and onion, then slowly simmered until the peas become tender and the soup develops a naturally thick, creamy texture. There’s no need for heavy cream—the split peas create that satisfying richness all on their own. Serve it with a thick slice of crusty bread for a cozy Canadian meal.

Missed Stop #5 check it out here Balsamic Garlic Mushrooms

Cook Your Way Across Canada

Your Canadian culinary adventure continues east to Quebec, a province where French-Canadian food traditions have been passed down through generations.

Quebec’s cuisine is filled with comforting dishes built around simple, humble ingredients—and few are more iconic than soupe aux pois, or traditional split pea soup.

For this stop on our Great Canadian Food Passport, we’re cooking up a hearty bowl of yellow split pea soup with smoky ham, tender vegetables and fresh herbs. It’s the kind of meal that warms you from the inside out and reminds us that some of Canada’s most beloved recipes don’t need to be complicated to be special.

If there’s one thing a good bowl of split pea soup should be, it’s comforting.

This traditional-inspired version starts with a simple combination of yellow split peas, vegetables and ham. Everything simmers together slowly until the peas soften and begin to break down, creating a thick, hearty soup with incredible flavour.

The ham adds a wonderful smoky savouriness, while the carrots, celery and onion provide a subtle sweetness.

It’s inexpensive, nourishing and perfect for a cold Canadian day.

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❤️ Why You’ll Love This Split Pea Soup

• Traditional French-Canadian inspired comfort food
• Made with inexpensive pantry staples
• Naturally thick and creamy—no cream needed
• Hearty enough for a complete meal
• Perfect for chilly days
• Great for meal prep
• Freezer-friendly
• Even better the next day
• A wonderful addition to your Great Canadian Food Passport

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👩‍🍳 How to Make Quebec-Style Split Pea Soup

Step 1: Rinse the split peas

Place the dried yellow split peas in a fine-mesh strainer.

Rinse thoroughly under cold water and remove any small stones or damaged peas.

Unlike dried beans, split peas generally don’t require soaking before cooking.

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Step 2: Sauté the vegetables

Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.

Add the onion, carrots and celery.

Cook for approximately 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic and cook for another 30 seconds.

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Step 3: Add the split peas and ham

Add the rinsed split peas to the pot.

Place the smoked ham hock in the centre.

Pour in the chicken broth and water.

Add:

• bay leaf
• thyme
• black pepper
• salt

Give everything a gentle stir.

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Step 4: Simmer the soup

Bring the soup to a gentle boil.

Reduce the heat to low and cover partially with a lid.

Allow the soup to simmer for approximately 1½–2 hours, stirring occasionally.

The split peas will gradually soften and break down, naturally thickening the soup.

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Step 5: Check the ham

When the split peas are completely tender and the soup has become thick and hearty, carefully remove the ham hock.

Allow it to cool enough to handle.

Remove the meat from the bone and discard the bone, skin and excess fat.

Shred or chop the ham into bite-sized pieces.

Return the meat to the soup.

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Step 6: Adjust the consistency

If the soup is thicker than you’d like, add a little additional broth or water.

For an especially creamy texture, use the back of a wooden spoon to gently mash some of the peas against the side of the pot.

You don’t need a blender—the soup should retain some texture.

Taste and adjust the salt and pepper.

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Step 7: Finish with fresh parsley

Remove the bay leaf.

Stir in the fresh parsley.

Ladle the hot soup into bowls and garnish with another sprinkle of parsley.

Serve with warm, crusty bread.

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🍁 A Taste of Quebec

The Story Behind Soupe aux Pois

Split pea soup is deeply rooted in Quebec’s French-Canadian culinary tradition.

Historically, dried peas were valued because they were inexpensive, easy to store and could provide a hearty meal during Canada’s long winters.

Combined with preserved pork or ham and vegetables, they became the foundation for a wonderfully satisfying soup.

Our version stays true to that spirit: simple ingredients, slow cooking and plenty of flavour.

That’s exactly what makes it such a fitting recipe for Stop #6 of the Great Canadian Food Passport.

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🥖 What to Serve With Split Pea Soup

A bowl of this soup doesn’t need much, but a few simple additions make it a complete meal.

Crusty Bread

A thick slice of rustic bread is perfect for dipping into the thick soup.

Fresh Herbs

A little fresh parsley adds colour and freshness.

Simple Green Salad

A crisp salad with a light vinaigrette provides a nice contrast to the hearty soup.

Pickles

A few crisp dill pickles on the side add acidity that cuts beautifully through the richness of the ham.

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👩‍🍳 Recipe Tips

Do I need to soak the split peas?

No. Yellow split peas don’t generally require soaking. Simply rinse them well before adding them to the soup.

Don’t rush the simmer.

The magic happens as the split peas slowly break down. Keep the soup at a gentle simmer rather than a rapid boil.

Watch the consistency.

Split pea soup becomes considerably thicker as it cools. If you’re reheating leftovers, add a splash of broth or water to loosen it.

Season toward the end.

Ham can vary considerably in saltiness, so taste the soup after the ham has cooked before adding additional salt.

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❓ Frequently Asked Questions

Can I use a ham bone instead of a ham hock?

Absolutely. A leftover ham bone is an excellent way to add flavour to split pea soup.

Can I make this without ham?

Yes. Simply omit the ham and use vegetable broth for a vegetarian version. You can increase the herbs and seasonings to compensate for the flavour the ham provides.

Can I freeze split pea soup?

Yes. Allow the soup to cool completely, then portion it into freezer-safe containers. Leave some room for expansion.

Thaw overnight in the refrigerator and reheat gently on the stovetop.

Why did my split pea soup become so thick?

That’s completely normal. Split peas continue absorbing liquid as they sit. Simply stir in additional broth or water when reheating until you reach your preferred consistency.

Is split pea soup better the next day?

Many people find that it is. The flavours have more time to meld, and the soup becomes even thicker and richer.