Canadian National Dishes

Québec-Style Yellow Split Pea Soup (Soupe aux pois)

This hearty French-Canadian soup simmers yellow split peas with salt pork, onion, carrot, celery and savory until the peas soften and thicken the broth. The pork seasons the whole pot, so taste before adding salt. This home-style Québec version makes six generous bowls; related regional soups vary, and Newfoundland and Labrador versions may include root vegetables and doughboys.

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A rustic bowl of yellow split pea soup with pork and vegetables sits by a snowy window, with bread at the side.
A warming bowl of yellow pea soup served with rustic bread on a winter day.
Prep 20 minutes
Cook 140 minutes
Total 160 minutes
Calories 400 kcal
Ingredients ↓
Overview

Québec-Style Yellow Split Pea Soup (Soupe aux pois)

Known in French as soupe aux pois, yellow pea soup is closely associated with French-Canadian cooking. Dried peas and preserved pork made a practical, filling base, while cooks adapted the pot to the ingredients at hand. This version uses yellow split peas, salt pork and a familiar mix of onion, carrot, celery and savory. It thickens naturally as the peas break down, with no cream or flour. It is one Québec-style recipe, not a single formula for every French-Canadian or Acadian community.

Practical

Practical

  • Pick through the peas for small stones or debris, then rinse them well. Split peas do not need an overnight soak.
  • Cut the salt pork into small, even pieces so it renders gently and distributes through the soup.
  • Keep the soup at a gentle simmer rather than a hard boil. Stir the bottom every 15–20 minutes as the peas thicken.
  • Salt pork varies in saltiness. Wait until the peas are tender before deciding whether the soup needs any extra salt.
Ingredients

Ingredients

For the soup

  • 400 g dried yellow split peas, picked over, rinsed and drained
  • 120 g salt pork, cut into 1.5 cm pieces
  • 150 g yellow onion, finely diced
  • 150 g carrot, diced
  • 100 g celery, diced
  • 2 L cold water, plus hot water as needed during simmering
  • 2 g dried summer savory, about 1 teaspoon
  • 1 bay leaf
  • 1 g ground black pepper, about ½ teaspoon

To finish

  • 10 g flat-leaf parsley, chopped
  • 1 small pinch fine salt, optional; add only if needed after tasting
Directions

Directions

Method

  1. Rinse the peasPick through the split peas, discarding any stones or debris. Rinse in a colander under cool running water and drain well. No overnight soak is needed.

  2. Render the porkPut the salt pork in a heavy 5 L or larger soup pot over medium-low heat. Cook for 8–10 minutes, stirring occasionally, until some fat renders and the pieces are lightly golden at the edges. Do not crisp them hard.

  3. Soften the vegetablesAdd the onion, carrot and celery. Cook for about 5 minutes, stirring, until the onion begins to turn translucent and the vegetables are lightly coated in the rendered fat.

  4. Start the soupAdd the peas, 2 L cold water, savory, bay leaf and black pepper. Bring to a boil over medium-high heat, skimming off any foam that rises. Lower the heat to maintain a gentle simmer and cover partially.

  5. Simmer until tenderCook for 1 hour 45 minutes to 2 hours, stirring the bottom every 15–20 minutes. If the soup becomes thicker than you like before the peas are tender, add hot water in small amounts. The peas should be completely soft and beginning to break down; the finished soup should be thick but ladleable. Remove the bay leaf.

  6. Season and serveTaste the soup before adding salt; the salt pork may provide enough. Stir in the parsley, rest for 5 minutes, then ladle into bowls and serve hot.

Practical

Practical

Serving

Serve the soup hot with rustic bread or a simple green salad. It thickens as it stands, so add a splash of hot water to loosen it if needed.

Make-ahead

Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Keep refrigerated for 2–3 days, or freeze in portions. The soup may thicken further after chilling; loosen it with water or unsalted broth when reheating.

Storage and reheating

Reheat soup on the stovetop over medium heat, stirring often, until it reaches 74°C and comes to a full rolling boil. For microwave reheating, use a microwave-safe container, cover loosely, stir midway and check the temperature in several places. Reheat only the portion you plan to eat.

Control points

Control points

  • The peas are still firmContinue simmering and check every 15 minutes. Older peas can take longer; add hot water if the pot is getting too thick.
  • The soup is too thickStir in hot water a little at a time until it is thick but easy to ladle.
  • The soup tastes too saltyDo not add more salt. Stir in hot water or unsalted broth and serve with unsalted bread.
  • The pork is chewySimmer longer at a gentle heat until the pieces soften. Avoid a hard boil, which can make the soup stick before the peas finish cooking.
Nutrition

Nutrition

  • Serving size1 bowl, about 400 mL
  • Calories400 kcal
  • Carbohydrate46 g
  • Protein18 g
  • Fat17 g
  • Fibre19 g
  • Sodium580 mg

Rounded estimate per one-sixth of the batch, calculated from generic USDA FoodData Central composition values for dry split peas, raw salt pork and vegetables. The estimate assumes the rendered pork fat remains in the soup and the full broth is consumed. Salt pork products vary in fat and sodium; this is not a laboratory analysis or a product-label value.

Allergens and food safety

Allergens and food safety

No major priority allergen is intentionally added, but check the salt pork label for allergens and cross-contact statements. Refrigerate cooked soup within 2 hours in shallow containers. Discard soup left at room temperature longer than 2 hours. Reheat leftovers to 74°C and bring soup to a full rolling boil while stirring.

FAQ

FAQ

Do yellow split peas need to soak overnight?

No. Rinse and drain them, then simmer until completely tender. Older peas may take longer, so use tenderness rather than the clock alone.

Is this the Newfoundland and Labrador version of pea soup?

No. This recipe follows a Québec-style yellow split-pea soup with salt pork and vegetables. Newfoundland and Labrador pea soups may include root vegetables and doughboys, a small dumpling; that is a related regional version.

Québec-Style Yellow Split Pea Soup (Soupe aux pois)

Québec-Style Yellow Split Pea Soup (Soupe aux pois)

  • Simmer yellow split peas with salt pork, onion, carrot, celery and savory until the peas soften and thicken the broth.
  • Taste before salting, finish with parsley and serve hot; the soup will thicken as it cools.