Canadian Yellow Split Pea Soup with Ham Recipe

Yellow split peas: These are dried peas that have been split in half, making them easier to cook and perfect for soups.

Onion: Adds a sweet and savory flavor base to the soup.

Garlic: Provides a pungent and aromatic depth to the dish.

Carrots: Adds a subtle sweetness and color to the soup.

Celery: Contributes a mild, slightly peppery flavor and a bit of crunch.

Ham hock: Adds a rich, smoky flavor and hearty meat to the soup.

Water: The base liquid for the soup, allowing all the flavors to meld together.

Thyme: A dried herb that adds an earthy, slightly minty flavor.

Black pepper: Adds a bit of heat and enhances the overall flavor.

Salt: Enhances and balances the flavors of the soup.

When preparing this Canadian yellow split pea soup with ham, ensure that the yellow split peas are thoroughly rinsed and drained to remove any debris or dust. This will help achieve a cleaner flavor in the final dish. Additionally, when simmering the soup, occasionally skim off any foam that rises to the surface. This will result in a clearer broth and a more refined texture. Finally, when shredding the ham hock, make sure to remove any excess fat to avoid greasiness in the soup.

• yellow split peas - Substitute with green split peas: Green split peas have a similar texture and flavor, making them a suitable replacement.

• yellow split peas - Substitute with red lentils: Red lentils cook faster and have a slightly different flavor but can still provide a similar consistency.

• onion - Substitute with shallots: Shallots offer a milder and sweeter flavor, which can complement the soup well.

• onion - Substitute with leeks: Leeks provide a subtle onion-like flavor and can add a different texture to the soup.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh aroma of minced garlic.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor and a bit of sweetness.

• carrots - Substitute with parsnips: Parsnips have a similar texture but a slightly sweeter and earthier flavor.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different sweetness and a creamy texture to the soup.

• celery - Substitute with fennel: Fennel adds a slight anise flavor and a similar crunch to the soup.

• celery - Substitute with bok choy: Bok choy can provide a similar texture and a mild flavor.

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

• ham hock - Substitute with bacon: Bacon can provide a smoky flavor, though it may be less meaty.

• water - Substitute with chicken broth: Chicken broth adds more depth and flavor compared to plain water.

• water - Substitute with vegetable broth: Vegetable broth can add a rich flavor while keeping the dish vegetarian.

• dried thyme - Substitute with fresh thyme: Fresh thyme can provide a more vibrant and aromatic flavor.

• dried thyme - Substitute with oregano: Oregano offers a different but complementary herbal note.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to avoid black specks in the soup.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the soup.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture and spoilage.
• Transfer the soup to airtight containers. Use containers that are appropriately sized for the amount of soup you have to minimize air exposure.
• Label the containers with the date to keep track of freshness. This is especially helpful if you plan to freeze the soup.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is consistently at or below 40°F (4°C).
• For longer storage, place the soup in the freezer. It can be frozen for up to 3 months without significant loss of flavor or texture.
• When freezing, consider portioning the soup into individual servings. This makes it easier to thaw only what you need and reduces waste.
• To thaw frozen soup, transfer it to the refrigerator and let it thaw overnight. For quicker thawing, place the container in a bowl of cold water.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also use a microwave, but be sure to stir halfway through to avoid cold spots.
• If the soup has thickened too much after storage, add a bit of water or broth to reach your desired consistency.
• Taste and adjust the seasoning after reheating. Sometimes, soups can lose a bit of their seasoning punch after being stored or frozen.

• Stovetop Method: Pour the leftover Canadian Yellow Split Pea Soup with Ham into a large pot. Heat over medium-low, stirring occasionally to prevent sticking. Add a splash of water or broth if the soup has thickened too much. Heat until the soup is warmed through, about 10-15 minutes.

• Microwave Method: Transfer a portion of the soup into a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until the soup is hot.

• Slow Cooker Method: Place the leftover soup into a slow cooker. Set to low and heat for 1-2 hours, stirring occasionally. This method is perfect for reheating a large batch without constant attention.

• Oven Method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with aluminum foil. Heat for 20-30 minutes, stirring halfway through, until the soup is hot and bubbly.

• Double Boiler Method: Fill the bottom of a double boiler with water and bring to a simmer. Place the soup in the top part of the double boiler. Stir occasionally and heat until the soup is warmed through, about 15-20 minutes. This gentle method helps prevent the soup from scorching.

• Sous Vide Method: Place the leftover soup in a vacuum-sealed bag or a ziplock bag using the water displacement method. Set your sous vide machine to 165°F (74°C) and immerse the bag in the water bath. Heat for about 30-45 minutes until the soup is thoroughly warmed.

• Large pot: A large pot is essential for combining all the ingredients and allowing them to simmer together, ensuring even cooking and flavor development.

• Knife: A knife is necessary for chopping the onion, carrots, and celery into small, uniform pieces.

• Cutting board: A cutting board provides a safe and stable surface for chopping vegetables and other ingredients.

• Measuring cups: Measuring cups are used to accurately measure the yellow split peas and water, ensuring the correct proportions for the soup.

• Measuring spoons: Measuring spoons are needed to measure out the thyme, black pepper, and salt, ensuring precise seasoning.

• Wooden spoon: A wooden spoon is useful for stirring the soup occasionally as it simmers, preventing the ingredients from sticking to the bottom of the pot.

• Ladle: A ladle is used for serving the soup into bowls once it is ready.

• Tongs: Tongs are helpful for removing the ham hock from the pot before shredding the meat.

• Fork: A fork is used to shred the meat from the ham hock before returning it to the soup.

• Bowl: A bowl is needed to hold the shredded ham before it is added back to the soup.

Prep ingredients ahead: Chop the onion, carrots, and celery the night before to save time on cooking day.

Use a pressure cooker: Cut down cooking time by using a pressure cooker instead of simmering for 2 hours.

Pre-rinse peas: Rinse and drain the yellow split peas in advance to streamline the cooking process.

Shred ham early: Shred the ham hock meat while the soup is still cooking to save time at the end.

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