Transforming Your Leftover Christmas Ham Into A Classic Québécois Yellow Pea Soup

Food & Drink · Published 30 September 2026 Swipe more like this →

In short: Do not discard that holiday ham bone. By repurposing it into a rich, flavorful stock, you can create a traditional Habitant Québécois yellow pea soup. This hearty, peasant-style dish combines split and whole yellow peas for a unique texture, offering a comforting meal perfect for cozy winter evenings at home.

The foundation of this traditional soup lies in the careful preparation of a ham stock. By simmering a ham bone with aromatics—specifically onion, celery, carrots, bay leaves, and 25 whole black peppercorns—you extract deep, savory flavors. Once the liquid reaches a barest boil, it must be reduced to a slow simmer and skimmed of foam. After straining the solids, the remaining meat is salvaged and chopped into bite-size pieces to be reintroduced later.

Texture is the hallmark of a well-made yellow pea soup. The recipe calls for a combination of 500 mL of dried yellow split peas and 250 mL of dry whole yellow peas. Crucially, the whole peas require soaking overnight before use. The cooking process involves sautéing diced vegetables in fat before incorporating the stock and the split peas. The whole peas and the reserved ham are added only after the split peas have softened, ensuring a complex mouthfeel.

The final stage of the process involves simmering the soup for an additional 45 minutes to an hour to allow the flavors to meld. Seasoning is highly personal; a dash of summer savory or a simple sprinkle of salt and pepper can balance the richness of the ham. Because the dish benefits from an extended simmer, it serves as a convenient, forgiving meal that develops depth over time, embodying the essence of classic peasant cooking.

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