The Cozy Comfort of Habitant Soup (Yellow Split Pea and Ham Soup)
This is a wonderful recipe to use up that ham bone that you just made for Easter. It’s delicious and comforting and makes the perfect meal for that damp dreary day. Just serve with some fresh hearty bread and you are ready to go.
Origins and Heritage:
Habitant Soup, or “Soupe aux pois” in French, is indeed a traditional dish in Quebec cuisine. It’s a beloved classic that’s deeply rooted in French-Canadian heritage. The name “Habitant Soup” goes back to the early settlers of Quebec, known as habitants, who relied on simple yet hearty ingredients like split peas and ham to create nourishing meals during the long, cold winters.
Traditional Ingredients and Preparation:
A typical pot of Habitant Soup features a medley of flavors and textures. The star of the show is, of course, the yellow split peas, which lend the soup its signature creamy texture and earthy flavor. The addition of ham, whether in the form of a ham hock or leftover bone from a bone-in ham, infuses the soup with smoky, meaty notes that elevate it to new heights.
Alongside the split peas and ham, you’ll often find a variety of vegetables, including onions, carrots, and celery, which add depth and sweetness to the broth. Some variations may even include potatoes for added heartiness. Simmered together with herbs and spices, such as bay leaves, the ingredients marry together, creating a symphony of flavors.
Cultural Significance:
Habitant Soup holds cultural significance in Quebecois society. It’s more than just a dish; it’s a symbol of resilience, resourcefulness, and community. For generations, families have gathered around steaming bowls of soup, sharing stories and laughter while seeking solace from the cold.
The tradition of making soup from leftover ham bones speaks to the values of thriftiness and sustainability, as nothing goes to waste in the kitchen. It’s a testament to the ingenuity of Quebecois cooks, who know how to make the most of every ingredient and turn humble beginnings into extraordinary meals.
Modern Interpretations:
While Habitant Soup remains a beloved classic, modern chefs and home cooks are putting their own twists on this timeless dish. Some may add smoked paprika for a hint of heat, while others incorporate seasonal vegetables like leeks or turnips for a fresh twist. Play around with the recipe and add your own twist to it.
So whether you call it Yellow Split Peas and Ham Soup or Habitant Soup, one thing’s for sure: it’s a delicious taste of Quebec’s culinary heritage that’s sure to warm your heart and soul. Bon appétit!
Easy Habitant Soup (Split Pea and Ham Soup)
Course: SoupsDifficulty: Easy4
servings15
minutes1
hour15
minutes1
hour30
minutesIngredients
1 tablespoon butter
1 tablespoon olive oil
1 stalk celery, finely diced
1 carrot, shredded
1 small onion, finely diced
3 cloves garlic, minced
6 cups chicken broth (see note)
Up to 2 cups water
dried yellow split peas
2 bay leaves
1 sprig fresh oregano (1 teaspoon dried)
2 sprigs fresh thyme (1 teaspoon dried)
Salt and pepper to taste
1 meaty ham bone
Directions
- Heat butter and olive oil in heavy dutch oven over medium heat.
- Add chopped, celery, shredded carrots and onion. Cook 3-5 minutes until onions are translucent. Add minced garlic cloves and cook for an additional minute.
- Stir in chicken broth and 1 cup of water.
- Add split peas, bay leaves, thyme and oregano. Season with pepper and minimal salt as ham is salty on it’s own. Stir until well combined.
- Add ham bone and bring it all to a boil. Once boiling, reduce heat to low and let simmer for an hour. Check the peas to ensure they are cooked and soft but not too mushy. Continue cooking for 15 to 20 if needed.
- Remove ham bone and let cool enough to handle. Chop up the meat and return to the soup. Season with additional salt and pepper if required.
Notes
- When you cook a ham you can get a lovely broth. What I like to do is strain it and put in the fridge or freezer until I’m ready to use it. I usually get about 2 cups and I love to add it in place of 2 cups of the chicken broth. It enhances the flavour of the soup beautifully.
