Rustic Quebec-Style Pea Soup with Smoked Ham Hock

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Hearty yellow split pea soup simmered with smoked ham hock and regional aromatics for a comforting traditional dish. This Canadian-inspired soup recipe, ready in about 135 minutes, pairs yellow split peas, smoked ham hock, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 6 Canadian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups, rinsed yellow split peas
1 (about 1.5 lbs) smoked ham hock
2 medium, diced carrots
2, diced celery stalks
1 large, diced yellow onion
3 minced garlic cloves
2 whole bay leaves
3 fresh thyme sprigs
8 cups water
2 tsp salt
1 tsp black pepper
2 tbsp olive oil

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced large yellow onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 6-7 minutes until vegetables are softened and fragrant.
Step 2: Add 2 cups rinsed yellow split peas, 1 smoked ham hock, 8 cups water, 2 bay leaves, and 3 sprigs fresh thyme to the pot. Bring to a boil.
Step 3: Reduce heat to low and simmer uncovered for 1 1/2 to 2 hours, stirring occasionally, until peas are very soft and soup thickens.
Step 4: Remove the ham hock, shred the meat discarding bone and skin, then return the meat to the pot.
Step 5: Season with 2 tsp salt and 1 tsp black pepper, adjusting to taste. Remove bay leaves and thyme stems before serving hot with crusty bread.