Habitant Yellow Split Pea Soup
To make yellow split pea soup, simmer dried yellow split peas with a ham bone or diced ham, onion, carrot, and herbs in plenty of water for about 90 minutes, until the peas break down into a thick, creamy soup. Yellow split peas don't need soaking and dissolve on their own. The ham bone gives it its savoury depth. Season at the end, once the peas are soft, so the salt doesn't slow their cooking.
Yellow split pea soup — soupe aux pois — is old-fashioned Canadian comfort in a bowl: thick, golden, and savoury with ham, made from the cheapest of pantry staples. It’s the habitant soup that fed generations through long winters, and it still does exactly what you need on a cold day, for pennies a bowl.
No soaking, no fuss
The beauty of split peas is that they need no soaking and cook down on their own in about 90 minutes, dissolving into a naturally thick, creamy soup. Just rinse them, pick out any grit, and simmer. This is genuinely a throw-it-in-a-pot soup.
The ham makes it
A ham bone, ham hock, or smoked pork hock is the traditional heart of the flavour — it perfumes the whole pot as the peas soften. Leftover holiday ham and its bone are the classic use. No bone? Diced ham or a couple of slices of bacon carry it, or go meatless with good broth and a little smoked paprika.
Salt at the end
Add salt after the peas are soft — salting early can slow them from breaking down. Taste and season once the soup is thick, then adjust.
Make it yours
- Smoky: a little smoked paprika or a smoked hock.
- Smooth or rustic: blend part of it, or leave it chunky.
- Herby: savory is traditional; thyme or a bay leaf both work.
- Thin as you like: it thickens in the fridge — loosen leftovers with water.
Ladle it out steaming with crusty bread and butter. Thrifty, filling, and deeply Canadian — it turns a leftover ham bone into a pot of pure winter comfort.
At a glance
Habitant Yellow Split Pea Soup
Ingredients
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Instructions
- Combine the peas, ham bone, onion, carrot, celery, herbs, and water in a large pot.
- Bring to a boil, then reduce to a gentle simmer. Skim any foam.
- Simmer, partly covered, about 90 minutes, stirring now and then, until the peas break down and the soup is thick.
- Lift out the ham bone; shred any meat and return it to the pot. Discard the bay leaf.
- Season with salt and pepper. Thin with water if needed. Serve hot with crusty bread.
Frequently asked questions
Do I need to soak split peas first?
No — that's part of what makes this soup so easy. Unlike dried beans, split peas cook down in about 60–90 minutes without soaking, and they break apart on their own to thicken the soup. Just rinse them and pick out any grit or stones. If you like a smoother soup you can blend part of it, but most cooks just let the peas dissolve naturally.
What if I don't have a ham bone?
A ham bone or ham hock gives the most traditional flavour, but diced cooked ham, a smoked pork hock, or a couple of slices of bacon all work. For a vegetarian version, use a good vegetable broth and a little smoked paprika or a splash of soy for savoury depth — it won't be habitant-classic, but it's still a lovely thick pea soup.
Why is my split pea soup too thick or too thin?
Split pea soup thickens dramatically as it cooks and again as it cools — it's normal. If it's too thick, just thin it with more water or broth until it's the texture you like. If it's too thin, simmer uncovered a little longer to reduce. It will always set up thicker in the fridge, so add a splash of water when reheating leftovers.