Split Pea Soup
Split pea soup is a Canadian classic, especially in Quebec, where it dates back to the 1600s with French settlers. Made from dried peas that lasted through long winters, it was often simmered with salted pork to create a hearty, nourishing meal. Thick, golden, and comforting, it remains a staple across the country — a simple soup with deep roots in Canadian history.
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Serves: 6–8
Ingredients
2 tbsp butter or olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 cups dried yellow split peas, rinsed
1 smoked ham hock (or 200 g diced ham, optional)
8 cups chicken or vegetable stock
2 bay leaves
1 tsp dried thyme
Salt & freshly ground black pepper, to taste
Chopped parsley, for garnish
Method
Heat butter or oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook 5–6 minutes until softened.
Stir in split peas, ham hock (if using), stock, bay leaves, and thyme. Bring to a boil.
Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally, until peas are tender and soup is thickened.
Remove ham hock, shred the meat, and return it to the pot. Discard the bone.
Adjust seasoning with salt and pepper.
Serve hot, sprinkled with parsley, alongside crusty bread.
Variations
Vegetarian – Omit ham and use vegetable stock; add a splash of smoked paprika for depth.
Prairie Style – Add diced potatoes or barley for extra heartiness.
Smooth Version – Blend part or all of the soup for a creamier texture.
Split pea soup became internationally famous at Expo 67 in Montréal, where architect Moshe Safdie’s Habitat 67 pavilion drew visitors from around the world. The fair highlighted Québec’s traditions, and pea soup was served as part of showcasing French-Canadian cuisine. Since then, it’s been celebrated as one of the country’s most iconic comfort foods — simple, sustaining, and proudly Canadian.