Quebec-Style Split Pea Soup with Ham

A simple make-ahead soup inspired by a Quebec classic, with cooked ham, yellow split peas, carrots, celery, and potato simmered until hearty and comforting. It reheats well for easy lunches or quick dinners.

Quebec-Style Split Pea Soup with Ham
Prep time
15 min
Cook time
60 min
Yield
1 serving

Ingredients

  • 1 g Black Pepper
  • 5 g Canola Oil
  • 60 g Carrot
  • 40 g Celery
  • 90 g Cooked Ham
  • 1 g Dried Thyme
  • 70 g Dried Yellow Split Peas
  • 450 g Low-Sodium Chicken Broth
  • 100 g Potato
  • 50 g Yellow Onion

Instructions

  1. Rinse the dried split peas under cold water, then drain well.
  2. Dice the cooked ham, potato, carrot, celery, and onion into small pieces so they cook evenly.
  3. Heat the canola oil in a saucepan over medium heat. Add the onion, carrot, and celery, then cook until slightly softened.
  4. Add the cooked ham, potato, split peas, chicken broth, dried thyme, and black pepper. Stir well.
  5. Bring to a gentle boil, then reduce the heat to low and simmer uncovered, stirring occasionally, until the split peas are tender and the soup thickens.
  6. For a creamier texture, lightly mash part of the soup against the side of the pot while leaving some pieces whole.
  7. Let the soup cool slightly, then portion it into a meal-prep container and refrigerate for later reheating.