Canadian (Habitant) Yellow Pea Soup

Total Time
5hrs 30mins
Prep 30 mins
Cook 5 hrs

I'm submitting this, after answering a request for a recipe that is like the canned Habitant Pea Soup made in Canada. I got it from an old booklet published years ago by Chatelaine Magazine, in which all the recipes are suppose to be Heirloom Canadian recipes. I have not made this recipe, but I plan to as soon as I have a ham bone.

Ingredients Nutrition


  1. Place peas in a soup pot, cover with the cold water and soak overnight. Next morning add the chopped vegetables, ham bone and bay leaf. Bring to a boil, then lower heat, cover and simmer gently for 3 to 4 hours. Stir mixture occasionally and add a little boiling water to keep soup at the right consistency. Remove the ham bone and add seasonings. Amount of salt will depend on the saltiness of ham bone.
  2. Note: If soup is served at once, it will need no binding. If to be chilled and set aside for later, add 2 tablespoons each, well creamed butter and flour, smoothed together and stirred into the simmering soup 10 to 15 minutes before removing from heat.
Most Helpful

This is Superb! Just like my Memere used to make. Thanks so much for this one. Will definately make again!

Mike Pellerin February 26, 2008

This soup is simply delicious and was enjoyed by our family. I used a ham bone that had a lot of meat left on it. Soon, I'll cook another ham so that I can made this recipe again. Thanks for posting.

Out of the Blue February 10, 2008

I have used a recipe very similar to this one for many years (ham bone version). It is a staple during Winter. Served with a side salad and crusty bread ... absolute heaven! The only difference is we did not use celery and finely diced the onion and carrot - smoother consistency.

Chef Kayce January 02, 2008