Quebec-style pea soup

Name: Quebec-style pea soup
Prep time: 40 min
Cook time: 300 min
Total time: 1070 min
Yield: 6
Ingredients: 2 cloves of garlic; 1 carrot for the stock; 2 carrots for the soup; 10 cups of water; 10 grain peppercorns; 2 pork hocks; 1 leaf of bay leaves; 1 onion for the soup; 1 onion for the stock; 2 cups of yellow split peas; 1 pinch of ground pepper — optional; 1 pinch of salt — optional; 1 tsp thyme for the soup; 2 sprigs of thyme for the stock

Canadian
Oven-baked
Soup
Starter
With meat

Yellow split pea soup with pork hocks, carrots and thyme.

Active time1 h

Cooking5 h

Total18 hResting : 12 h

Add to my week

Loading your week…

Ingredients

2 cloves of garlic
1 carrot for the stock
2 carrots for the soup
1 leaf of bay leaves
1 onion for the soup
1 onion for the stock
1 tsp thyme for the soup
2 sprigs of thyme for the stock
2 pork hocks
10 cups of water
10 grain peppercorns
2 cups of yellow split peas
1 pinch of ground pepper — optional
1 pinch of salt — optional

Preparation

Step completed · 1
Rinse the split peas and soak them in plenty of water in the refrigerator for 12 hours. Drain.
Step completed · 2
Preheat the oven to 200 degrees Celsius. Place the pork hocks on a tray and roast for 35 to 40 minutes, turning once. Meanwhile, peel the vegetables and garlic. Cut the carrot for the stock into large pieces and halve the onion for the stock, then dice the vegetables for the soup and chop the garlic.
Step completed · 3
Put the roasted pork hocks in a large stockpot with the halved onion, carrot pieces, thyme sprigs, bay leaves, peppercorns and 10 cups of water. Bring to the boil, reduce the heat, skim and simmer for 2 hours 30 minutes to 3 hours, until the meat is tender.
Step completed · 4
Remove the pork hocks and leave to cool slightly for 10 minutes. Remove the skin, bones and excess fat, then shred the meat. Strain the stock and discard the strained vegetables and aromatics.
Step completed · 5
Return the strained stock to the stockpot. Add the soaked and drained peas, diced onion and carrots, garlic and thyme leaves. Simmer gently for 60–75 minutes, until the peas are very tender.
Step completed · 6
Add the shredded meat and simmer for a further 10–15 minutes.
Step completed · 7
If desired, add a pinch of salt and a pinch of ground pepper. Both seasonings are optional. Retain the rustic texture and serve the soup hot.

Allergens

No allergens identified in the ingredients.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.

Adaptation éditoriale : Mandat Roch du 20 octobre 2026 : illustrer les 525 recettes et variantes déjà publiées sans photo du nouvel inventaire, avec angles, cadrages et supports variés. Contenus, modèles, traductions et médias historiques conservés ; contrôle technique et visuel, sans essai en cuisine revendiqué.

Estimated times.