Ham and Split Pea Soup Recipe

Dried split peas: These are the base of the soup, providing a creamy texture when cooked.

Ham bone: Adds depth and richness to the soup. If unavailable, use diced ham.

Onion: Adds a sweet and savory flavor.

Carrots: Provide sweetness and color.

Celery stalks: Add a subtle, earthy flavor.

Garlic: Enhances the overall flavor with its aromatic qualities.

Chicken broth: The liquid base that adds flavor and richness.

Bay leaves: Infuse the soup with a subtle, herbal note.

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

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

• diced ham - Substitute with bacon: Bacon adds a smoky and savory flavor, similar to ham, though it may be slightly fattier.

• large onion - Substitute with leeks: Leeks offer a milder, sweeter flavor compared to onions, which can complement the soup well.

• carrots - Substitute with parsnips: Parsnips have a slightly sweet and earthy flavor, similar to carrots, and can be used in the same quantity.

• celery stalks - Substitute with fennel stalks: Fennel stalks provide a similar crunchy texture and a subtle anise flavor that can enhance the soup.

• garlic - Substitute with shallots: Shallots have a milder, sweeter taste compared to garlic and can add a nuanced flavor to the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for a vegetarian version of the soup, providing a similar depth of flavor.

• bay leaves - Substitute with thyme: Thyme offers a different but complementary herbal note that can enhance the overall flavor of the soup.

• Allow the ham and split pea soup to cool to room temperature. This prevents condensation and potential bacterial growth when storing.

• Transfer the soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label each container with the date. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.

• For refrigeration, place the containers in the fridge. The soup will stay fresh for up to 3-4 days.

• For freezing, ensure the containers are freezer-safe. Leave about an inch of space at the top of each container to allow for expansion as the soup freezes.

• Place the containers in the freezer. The soup can be stored for up to 3 months without losing its flavor and texture.

• When ready to enjoy, thaw the 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 is too thick, add a splash of chicken broth or water to reach your desired consistency.

• For a quicker option, you can reheat the soup in the microwave. Use a microwave-safe bowl, cover it loosely, and heat in 1-2 minute intervals, stirring in between.

• Always ensure the soup is heated thoroughly before serving. It should be steaming hot, with an internal temperature of at least 165°F (74°C).

• Garnish with freshly chopped parsley or a sprinkle of cracked black pepper for an added touch of flavor and presentation.

• 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. Add a splash of chicken broth or water if the soup has thickened too much.
  4. Once the soup is heated through and reaches a simmer, it's ready to serve.

• Microwave Method:

  1. Transfer a portion of the soup into 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. Check the temperature and continue heating in 30-second intervals until hot.

• Slow Cooker Method:

  1. Place the leftover soup in the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  3. This method is great for reheating a large batch and keeping it warm for serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with foil.
  3. Heat in the oven for about 20-30 minutes, stirring halfway through.
  4. Ensure the soup is heated evenly and thoroughly before serving.

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

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

• Chef's knife: A chef's knife is needed for chopping the onion, carrots, and celery, as well as mincing the garlic.

• Cutting board: A cutting board provides a safe and stable surface for chopping all the vegetables and ham.

• Measuring cups: Measuring cups are used to measure out the dried split peas and chicken broth accurately.

• Wooden spoon: A wooden spoon is ideal for stirring the soup as it cooks, ensuring all ingredients are well combined.

• Tongs: Tongs are useful for removing the ham bone from the soup once it has finished cooking.

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

• Bowl: Use a bowl to hold the chopped ham after removing it from the bone and before returning it to the soup.

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

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

Use pre-minced garlic: Save time by using store-bought pre-minced garlic.

Instant pot method: Use an Instant Pot to cook the soup in under 30 minutes instead of simmering for 1.5 hours.

Pre-rinse peas: Rinse the split peas ahead of time and store them in an airtight container.

Store-bought broth: Use store-bought chicken broth to save time on making your own.