French-Canadian Pea Soup (Soupe aux pois)

Total Time
Prep 1 hr
Cook 2 hrs

A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method.

Ingredients Nutrition


  1. Wash and sort peas; place in a large pot, bring to a boil.
  2. Remove from heat and let sit for 1 hour.
  3. Add salt pork, onion, celery, carrots, savory and 1 tsp salt.
  4. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
  5. Remove salt pork; chop and return to soup.
  6. Season to taste with salt and pepper.


Most Helpful

This recipe is very close to my own. It is one of my favorite comfort foods. I use summer savory when I have it. French-Canadian Pea Soup also freezes well and is quickly reheated in the microwave. It may taste better reheated after it has spend overnight in the refrigiraor.

Andre! March 23, 2005

Having a French-Canadian heritage, this recipe is the exact taste I was looking for! Thank you!

jessicabelanger96 February 28, 2011

The only thing I did different was I added 1 bay leaf, 1/4 cup parsley. A wonderful flavor. Reminds us of the Habitat canned pea soup from canada, we use to buy before this recipe..Thank U..

Potluck July 25, 2009

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