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Canadian

Québec yellow pea soup

Non-vegetarian

Soupe aux pois

A thick, golden soup of dried yellow peas simmered with smoked ham, onion, carrot and herbs — a thrifty winter staple of French-Canadian homes.

Québec yellow pea soup is a Canadian soup from Canada, ready in about 2 hours and made with dried split peas (yellow or green) and ham. It serves 6 and is rated beginner to cook.

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Prep
15 min
Cook
1 h 45 min
Total
2 h
Serves
6
Level
Beginner
Calories
373

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Put the peas, ham (opens in a new tab), onion (opens in a new tab), carrot (opens in a new tab), celery (opens in a new tab), bay leaves (opens in a new tab), thyme (opens in a new tab) and water in a large pot and bring to the boil, skimming off any foam.

  2. Step 2

    Lower the heat, cover partly and simmer, stirring from time to time so the peas don't catch, until they fall apart.

    • 90 min
    • low heat

  3. Step 3

    Remove the bay leaves (opens in a new tab) (and pull the meat from a hock, if used). Season with salt and pepper (opens in a new tab), thin with water if needed and serve sprinkled with parsley (opens in a new tab).

    • 5 min

About this dish

Origin
Québec, Canada · Well documentedMore food from Canada
Dish
Lunch · Dinner · Soups
Cooking method
Simmered
Taste
savoury, smoky, earthy, mild
Diet
No gluten ingredients · Dairy-free · No nut ingredients · High-protein · High-fibre
All labelsNon-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein · High-fibre · Low-fat · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
One-pot · Budget-friendly · Freezer-friendly · Batch cooking
Cook more with
Dried split peas (yellow or green) · Ham · Onion · Carrot · Celery · Bay leaves
Techniques
Boiling · Simmering

Allergens

  • Contains: Celeryfrom celery

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

373 kcal per serving

Estimated

1 serving ≈ 538 g · recipe makes 6

Where the energy comes from

  • Protein 28%
  • Carbohydrate 55%
  • Fat 18%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy373 kcal69 kcal
Protein26.1 g4.9 g
Carbohydrate52.1 g9.7 g
Net carbohydrate33.7 g6.3 g
Sugars4.7 g0.9 g
Added sugars0 g0 g
Fibre18.4 g3.4 g
Fat7.4 g1.4 g
Saturated fat0.6 g0.1 g
Trans fat——
Cholesterol29 mg5 mg
Sodium827 mg154 mg
Salt equivalent2.1 g0.4 g
Vitamins & minerals per serving
Potassium
895 mg
Calcium
101 mg
Iron
4.4 mg
Magnesium
71 mg
Vitamin A (RAE)
174 µg
Vitamin C
6 mg
Vitamin D
0.4 µg
Vitamin B12
0.2 µg
Folate (DFE)
25 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: parsley.
  • Dried split peas (yellow or green): Raw green split peas (FDC 172428); yellow and green split peas are nutritionally near-identical.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • For a smoother soup, blend half of it and stir back in.

Serve with

  • Serve with crusty bread or bannock.

Food safety

  • Cool the soup in shallow containers and refrigerate within 2 hours; thick pulse soups cool slowly.
  • Bring leftovers back to a full simmer before serving.

Storage

  • Refrigerate up to 5 days; freeze up to 3 months. It thickens a lot when cold.

Reheating

  • Reheat slowly with extra water, stirring.

Variations

  • Vegetarian pea soup: Leave out the ham and add smoked paprika and a little extra salt.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

Reviews & corrections

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