Canadian Yellow Split Pea Soup with Ham Recipe -
Canadian Yellow Split Pea Soup with Ham Recipe
  • READY IN ABOUT 4 hrs

Canadian Yellow Split Pea Soup with Ham

Recipe by  

"Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade."

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Ingredients Edit and Save

Original recipe makes 12 cups Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs 30 mins

    3 hrs 50 mins


  1. Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
  2. Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
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  • Cook's Note:
  • You can substitute 2 smoked pork hocks or 1 small ham shank for the leftover ham bone.
  • Adjust thickness of soup by adding a little water to thin or remove broth with a spoon for a thicker soup.
  • I sometimes use an immersion blender for a quick second to blend the soup, making sure to leave some chunky peas, carrots, celery, and ham.

Reviews More Reviews

Jan 20, 2014

should be very good. Is similar to the old stand by from my long dead grandmother. I usually add some garlic, bay leaf, and a bit of oregano. sometimes a cube of chicken bouillon. If you sauté the onions and other veg before adding the peas, you can reduce the time by using a pressure cooker for 15 minutes after bringing pot up to 15 pounds of pressure (high) for twelve minutes, and allow pressure to reduce slowly. If the peas are old, you ay need to put pot back on and cook a little longer, but as pot is hot, it wont take long to return to pressure. All in all, however you make it, nothing beats split pea soup on a cold Canadian winter's day. tomorrow I hear, should reach a high of minus 27 C. soup will be on the stove or in the pressure cooker to save electricity.

Apr 21, 2014

Excellent old fashioned recipe! I left the ham bone in during the cooking process to enhance the flavor. Thanks for sharing!

May 19, 2014

Ah, it's been a long time since I've found a true 5-star recipe. This was very, very good. I was looking for something close to Habitant Pea soup - this was much better, more like what 'ma mere' makes. I followed the recipe exactly and it turned out perfect.

Aug 31, 2014

This is a very old recipe that they use in Quebec during the maple syrup season.If you visit one of their sugar shacks during the spring this will be on the menu. My husband's grandmother who is Quebeciose had this recipe from her great grandmother who lived during the 1800's. I would omit the salt becuase it is too strong with the ham bone and I had a packet of chicken stock to my soup but it's good on it's own.

May 07, 2014

First time I ever made it,was just delicious....we all loved it ....will keep making this good...

May 02, 2014

Excellent taste. Even the kids liked it. Wouldn't add salt as the ham adds the salt flavour. Will make this again and again.

Mar 24, 2014

Great flavor. As long as you use the ham, you can leave the salt out totally. The ham adds flavor and salt all on its own. Used an immersion blender to finish off.

Feb 16, 2014

This is basically how I have always made it. Excellent, healthy soup. I leave out the celery as I don't care for the flavor, just a personal preference. My biggest problem always is finding yellow split peas. The stores in my area seldom have them on the shelf.


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 995 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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