Ham and Split Pea Soup Recipe

Ham bone: Adds a rich, smoky flavor to the soup and provides some meat.

Split peas: These legumes break down and thicken the soup as they cook.

Onion: Adds a sweet and savory base flavor.

Garlic: Enhances the overall taste with its pungent aroma.

Carrots: Contribute a subtle sweetness and color.

Celery: Adds a slight bitterness and crunch.

Chicken broth: Forms the liquid base of the soup, adding depth of flavor.

Dried thyme: Provides a hint of earthiness and complexity.

Ground black pepper: Adds a bit of heat and enhances the other flavors.

Salt: Used to season the soup to taste.

When preparing split peas, make sure to rinse them thoroughly under cold water to remove any dust or debris. This step ensures a cleaner and more flavorful soup. Additionally, to enhance the depth of flavor, consider sautéing the onion, garlic, carrots, and celery in a bit of olive oil before adding them to the pot. This will caramelize the vegetables slightly, adding a richer taste to your ham and split pea soup.

• ham bone - Substitute with smoked turkey leg: Smoked turkey leg provides a similar smoky flavor and meaty texture.

• split peas - Substitute with lentils: Lentils cook similarly and offer a comparable texture and protein content.

• onion - Substitute with leek: Leeks provide a milder, slightly sweet flavor that complements the soup.

• garlic - Substitute with shallots: Shallots offer a milder, more nuanced flavor that can enhance the soup's complexity.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, adding depth to the soup.

• celery - Substitute with fennel: Fennel adds a subtle anise flavor that can bring a unique twist to the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is suitable for vegetarians.

• dried thyme - Substitute with dried oregano: Dried oregano offers a robust, earthy flavor that can stand in for thyme.

• ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• Allow the ham and split pea soup to cool to room temperature. This prevents condensation, which can lead to a watery texture and potential spoilage.
• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date. This helps you keep track of freshness and ensures you use the oldest batches first.
• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 3-4 days.
• For long-term storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor and texture.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's quality.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or water to reach the desired consistency.
• Taste and adjust the seasoning if necessary. Sometimes, freezing can dull the flavors, so a pinch of salt or black pepper might be needed to refresh the taste.
• Serve hot, and enjoy the comforting flavors of your homemade ham and split pea soup.

• Stovetop Method:

  1. Pour the leftover ham and split pea soup into a saucepan.
  2. Heat over medium-low, stirring occasionally to prevent sticking.
  3. Once the soup is heated through and steaming, it's ready to serve.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the soup is hot.

• Slow Cooker Method:

  1. Pour the soup into the slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with foil.
  3. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the soup in the top pot and cover.
  3. Stir occasionally until the soup is heated through.

• Large pot: Use this to combine all the ingredients and cook the soup. It should be big enough to hold 8 cups of chicken broth along with the other ingredients.

• Knife: Essential for chopping the onion, slicing the carrots, and celery, and mincing the garlic.

• Cutting board: Provides a safe and clean surface for chopping and slicing the vegetables.

• Measuring cups: Use these to measure out the split peas and chicken broth accurately.

• Measuring spoons: Necessary for measuring the thyme and black pepper.

• Wooden spoon: Ideal for stirring the soup as it cooks to ensure even cooking and prevent sticking.

• Ladle: Useful for serving the soup once it's ready.

• Tongs: Handy for removing the ham bone from the soup once it's cooked.

• Bowl: Use this to place the ham bone while it cools and to hold the chopped ham before returning it to the soup.

• Soup bowls: For serving the finished soup.

• Stove: Needed to bring the soup to a boil and then simmer it for the required time.

Prepare ingredients in advance: Chop the onion, garlic, carrots, and celery the night before to save time on the day of cooking.

Use pre-cooked ham: Instead of a ham bone, use pre-cooked ham pieces to reduce cooking time.

Instant pot method: Use an Instant Pot to cook the soup in under an hour instead of simmering for 2 hours.

Rinse split peas ahead: Rinse and soak the split peas overnight to reduce cooking time.

Batch cooking: Make a large batch and freeze portions for quick meals later.