Split Pea Soup Recipe

Dried split peas: These are the base of the soup, providing a creamy texture and earthy flavor.

Ham bone: Adds a rich, smoky flavor and depth to the soup.

Onion: Adds sweetness and complexity to the soup.

Celery: Provides a subtle crunch and freshness.

Carrots: Adds sweetness and color to the soup.

Garlic: Enhances the overall flavor with its aromatic qualities.

Water: The base liquid for the soup, helping to cook the peas and meld flavors.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of spice and warmth.

When preparing split peas, ensure they are thoroughly rinsed under cold water to remove any debris or dust. For a deeper flavor, consider sautéing the onion, celery, carrots, and garlic in a bit of olive oil before adding them to the pot. This step can enhance the overall taste of the soup. Additionally, if you prefer a creamier texture, you can use an immersion blender to partially blend the soup after removing the ham bone. This will give your split pea soup a rich and velvety consistency.

• dried split peas - Substitute with green lentils: Green lentils have a similar texture and cooking time, making them a good alternative.

• ham bone or hock - Substitute with smoked turkey leg: Smoked turkey leg provides a similar smoky flavor and richness to the soup.

• chopped onion - Substitute with leeks: Leeks offer a milder, slightly sweet flavor that can complement the soup well.

• chopped celery - Substitute with fennel: Fennel has a similar crunchy texture and adds a slight anise flavor that can enhance the soup.

• chopped carrots - Substitute with parsnips: Parsnips have a sweet, earthy flavor that works well in soups and can replace carrots.

• garlic, minced - Substitute with shallots: Shallots provide a mild garlic-onion flavor that can be a good alternative.

• water - Substitute with vegetable broth: Vegetable broth adds more depth and flavor to the soup compared to plain water.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without altering the color of the soup.

• Allow the split pea soup to cool completely before storing. This helps maintain the texture and flavor.
• Transfer the soup into airtight containers or heavy-duty freezer bags. Make sure to leave some space at the top, as the soup will expand when frozen.
• Label the containers with the date and contents. This will help you keep track of how long the soup has been stored.
• 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 quality.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps preserve the soup's texture.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also reheat it in the microwave, but be sure to stir it halfway through to avoid hot spots.
• If the soup has thickened too much during storage, add a little water or broth to reach your desired consistency.
• Taste and adjust the seasoning with salt and black pepper before serving. The flavors might have mellowed during storage, so a little extra seasoning can bring them back to life.

• Stovetop Method:

  1. Pour the leftover split pea soup into a saucepan.
  2. Heat over medium-low, stirring occasionally to prevent sticking.
  3. Add a splash of water or broth if the soup has thickened too much.
  4. Once heated through, serve hot.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in 1-minute increments if needed.
  5. Stir well and serve hot.

• Slow Cooker Method:

  1. Pour the leftover soup into the slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Once heated through, serve hot.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat for about 20-30 minutes, stirring halfway through.
  4. Check the temperature and heat longer if necessary.
  5. Once heated through, serve hot.

• Large pot: A large pot is essential for combining all the ingredients and allowing enough space for the soup to simmer and cook evenly.

• Colander: A colander is used to rinse the split peas under cold water, ensuring they are clean before cooking.

• Cutting board: A cutting board provides a stable surface for chopping the onions, celery, and carrots.

• Chef's knife: A chef's knife is necessary for chopping the vegetables and mincing the garlic efficiently.

• Measuring cups: Measuring cups are used to accurately measure the chopped vegetables and water.

• Wooden spoon: A wooden spoon is ideal for stirring the soup occasionally as it simmers.

• Ladle: A ladle is used for serving the hot soup into bowls.

• Tongs: Tongs are useful for removing the ham bone from the pot once the soup is cooked.

• Bowl: A bowl can be used to hold the chopped ham meat before returning it to the pot.

• Garlic press: A garlic press can be used to mince the garlic cloves quickly and efficiently.

Pre-chop vegetables: Chop the onion, celery, and carrots in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Instant pot method: Use an Instant Pot to cook the soup in about 30 minutes instead of 90.

Pre-soak peas: Soak the split peas overnight to reduce cooking time.

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

Pre-measure spices: Measure out the salt and black pepper beforehand to streamline the cooking process.