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Canadian Yellow Split Pea Soup with Ham

Rated as 4.65 out of 5 Stars

"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

3 h 50 m servings 172 cals
Original recipe yields 12 servings (12 cups)

Directions

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  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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 172 calories; 0.1 g fat; 31.9 g carbohydrates; 11.8 g protein; 0 mg cholesterol; 995 mg sodium. Full nutrition

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Reviews

Read all reviews 64
  1. 77 Ratings

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Most helpful positive review

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 saut...

Most helpful critical review

I had a ham hock, but used exacts for the rest of the recipe. A lot of promise here if you omit the salt. This is probably a five star without the salt as it is the perfect consistency and every...

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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 saut...

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 mer...

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

My parents were both French Canadians and my mother always made pea soup with the yellow peas. She always said they're sweeter than using green split peas, I agree. I've made this soup in the sa...

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...

Good soup recipe. I bought a ham and had a bone to make fantastic broth with. I had cooked the ham bone with herbs, onion, garlic the day before. I already strained the broth and had cut up ha...

I had a ham hock, but used exacts for the rest of the recipe. A lot of promise here if you omit the salt. This is probably a five star without the salt as it is the perfect consistency and every...

This is exactly how I remember split pea and ham soup. Very French and extremely delicious! I agree, you don't need to add salt - the ham is salty enough. I also add a few cloves of garlic.

Omit the salt, that is way too much and ham is already very salty. People can add it in their own bowl if they want more. Obviously you need to leave the ham bone in during the entire cooking pr...