Festival Pea Soup Recipe | Dairy Farmers of Manitoba

Festival-Style Pea Soup

Serving Size

8-10 servings

Celebrate the Festival du Voyageur with this nutritious twist on traditional French Canadian Pea Soup.


  • 1-1/2 cup (375 mL) dry peas (yellow split pea)
  • 6 cups (1.5 L) of water
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) diced ham
  • 1/2 cup (125 mL) chopped onion
  • 1/4 cup (60 mL) grated carrots
  • 1-2 cups (250-500 mL) milk
  • salt and pepper, to taste


1. Rinse peas and place in a large stock pot and cover with water.  Add salt and bring to a boil for two minutes.  Remove from heat and leave covered for one

Add ham, onion and grated carrot into the pot and simmer over low heat for 1-1/2 hours or until peas are tender but not mushy.  The soup should be thick before adding milk. If too much water evaporates while simmering and the soup becomes too thick, add water as needed. Once the soup is cooked, add milk until desired consistency is reached. Season with salt and pepper.


Nutrition Information
Per Serving: 11 g protein;
122 mg (12% DV) calcium;
153 calories;  2.6 g fat; 23 g carbohydrate; 4.2 g fibre; 247 mg sodium


  • Soup freezes very well and can be reheated.
  • When reheating soup, if the consistency is too thick, add milk to desired consistency.