Habitant Pea Soup

Name: Habitant Pea Soup
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 2 cups dried yellow split peas; 1 large onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 1 bay leaf; 1 tsp savoury (herb); 8 cups vegetable broth; Salt and pepper; Crusty bread for serving

Soupe aux Pois (soop oh PWAH)

Quebec Yellow Pea Soup

⏱ Prep Time 2 hrs

📈 Difficulty Easy

👥 Servings

🔥 Calories 276 kcal

A thick, velvety soup of yellow split peas simmered with herbs and vegetables — Quebec's most comforting winter staple, served with crusty bread.

Nutrition & Info

Protein 18.0g

Carbs 42.0g

Fat 4.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Equipment Needed

large stockpot ladle immersion blender (optional)

Presentation Guide

Vessel: deep earthenware bowl

Garnishes: cracked pepper, fresh savoury

Accompaniments: crusty bread, butter

Ingredients

2 cups dried yellow split peas
1 large onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 bay leaf
1 tsp savoury (herb)
8 cups vegetable broth
Salt and pepper
Crusty bread for serving

Instructions

1
Rinse split peas and place in a large pot with vegetable broth.
2
Add onion, carrots, celery, garlic, bay leaf, and savoury.
3
Bring to a boil, reduce heat and simmer 1.5-2 hours, stirring occasionally, until peas dissolve.
4
Remove bay leaf. For a smoother texture, blend partially with an immersion blender.
5
Season generously with salt and pepper. The soup should be very thick.
6
Serve in deep bowls with crusty bread for dipping.

💡

Did You Know?

Habitant brand canned pea soup has been a Canadian pantry staple since 1918 and sells millions of cans yearly.

Chef's Notes

Equipment Tips

large stockpot
ladle
immersion blender (optional)

Garnishing

cracked pepper, fresh savoury

Accompaniments

crusty bread, butter

The Story Behind Habitant Pea Soup

Soupe aux pois sustained French-Canadian habitants through brutal winters for centuries. The dried peas kept indefinitely, requiring no refrigeration, making this thick, nourishing soup the backbone of rural Quebec cooking. It remains one of the most iconic dishes in Canadian culinary heritage.

🕐 Traditionally enjoyed winter lunch or dinner 📜 Origins: 17th century

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