
This hearty old-school split pea soup takes you right back to grandma's kitchen. It’s cozy and nostalgic, and just plain warms your heart.
Every winter, I whip up a fresh batch thanks to my grandma’s hand-me-down instructions. The smell filling my place as it cooks always takes me right back to lazy Sundays as a kid.
Cozy Ingredients
- 1.5 liters water:
- 10 ml chopped fresh summer savory or 2.5 ml ground savory: This classic herb adds tons of flavor. Fresh is best if you’ve got it.
- 3 bay leaves: Whole leaves are the way to go—they let all the aroma out while they cook.
- 135 g diced celery: For brightness, grab crisp, green stalks.
- 145 g diced carrots: These make the soup sweet and give it color. Go for bright, firm carrots.
- 30 ml butter: Farm-style is great if you have it, makes everything taste fuller.
- 375 g chopped onions: The flavor starter for any soup. Pick onions that are hard and haven’t started to sprout.
- 115 g salted pork belly sliced into two pieces: Adds that smoky, can’t-miss traditional kick.
- 310 g whole yellow peas, rinsed and drained: This is the real base of your soup, so try to find top-notch peas.
Easy Step-by-Step Directions
- Get peas ready:
- Grab a big bowl, toss in the peas, and drown them in cold water. Let them chill out for at least 4 hours (or overnight just sitting on the counter). Keep an eye on the water—they like to soak it all up, so add more if you need. After their bath, drain well and ditch that soaking water since it can upset your stomach.
- Pork belly prep:
- Soak pork belly pieces in a cold water bowl for exactly 15 minutes. This helps pull out a bit of the salt without making it flavorless. Drain really well and set aside.
- Start the flavor base:
- Heat up butter in a big heavy-bottomed pot. Cook the chopped onions on medium around 8 minutes till they’re soft and lightly golden. Toss in carrots and celery, keep it all moving, and let it go about another 5 minutes so everything sweats out its goodness without burning.
- Main cook:
- Pour in your water, add those drained peas, pork belly, and bay leaves. Bring up to a gentle boil, then instantly turn it way down. Pop a lid on and let it all bubble away on low for 2.5 to 3 hours, checking on it here and there. Once the peas are super soft and starting to burst (thickening things up), you’re good. Fish out the bay leaves before moving on.
- Finishing the pork:
- Take out the pork, put it on a clean cutting board, and trim off any extra fat. Chop the meat tiny—like little uniform cubes. Toss it back in the pot so every bite gets meaty flavor.
- Final tastes:
- Add in your fresh or dried savory and stir gently. Taste and tweak salt or pepper if you want. Dish it up in warmed bowls for an extra cozy meal.
I always keep summer savory growing outside just for this dish. Grandpa swore it was the special touch that turned plain pea soup into something amazing. The first time I made this for my own kids, seeing their faces light up was just like when my grandma used to serve it to me.

Keeping Leftovers Fresh
This soup keeps well for three to four days in the fridge if you stash it in a tight container. It thickens naturally as it sits, so just splash in a bit of water or broth when you warm it up next. Want to make it last? Freeze in single servings using freezer-friendly tubs or bags—good for up to three months. Thaw in your fridge overnight so it tastes just right when you’re ready.
Regional Twists
In Quebec, some folks toss in a smoked ham bone instead of pork belly—sometimes both—for extra depth. Other family versions throw in diced potatoes during the last hour or a splash of maple syrup for a hint of sweet. In eastern Quebec, people like it almost as thick as mashed potatoes, while around Montreal it’s usually soupier.
Traditional Sides
Best paired with fresh homemade bread slathered in butter for that true Quebec vibe. Another classic: set out little bowls of crunchy veggies like radishes, scallions, or pickles to cut the richness. For a full meal, grandmas would follow this up with an apple or sugar pie. Trying to impress? Pour a glass of bright, crisp white wine like Sancerre or Chablis alongside.
Frequently Asked Questions
- → How can I soak yellow peas properly?
Put the peas in a big bowl of water for at least 4 hours or overnight. Ensure they're fully covered with water, and add more if needed.
- → What type of pork belly works best?
Go for salted pork belly with some fat for a rich flavor. If it's too salty, soak it in cold water for about 15 minutes to reduce the saltiness.
- → Can I swap savory for another herb?
Absolutely! If you don't have savory, thyme or rosemary can work, though they'll change the flavor slightly.
- → How long should I let the soup simmer?
Cook it on low heat for 2.5 to 3 hours until the peas soften and some of them break apart.
- → Can this soup be made ahead of time?
Yep, it can be cooked in advance and reheated. It actually tastes better after sitting in the fridge overnight.