Split Pea Soup Recipe

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

Ham hock: Adds a smoky, savory depth to the soup. The meat will be chopped and added back in after cooking.

Onion: Adds a sweet and aromatic base to the soup.

Garlic: Provides a pungent, savory flavor that enhances the overall taste.

Carrots: Adds a touch of sweetness and color to the soup.

Celery: Contributes a subtle, slightly peppery flavor and adds texture.

Chicken broth: Serves as the liquid base, adding richness and depth to the soup.

Dried thyme: Adds a hint of herbal aroma and flavor.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a bit of heat and complexity to the flavor profile.

When preparing split peas, make sure to rinse and sort them thoroughly to remove any debris or small stones. This ensures a cleaner and more pleasant texture in your soup. Additionally, when simmering the ham hock with the vegetables and broth, occasionally skim off any foam that rises to the surface. This helps to keep the broth clear and enhances the overall flavor of your split pea soup.

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

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

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

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• chopped carrots - Substitute with parsnips: Parsnips have a sweet, earthy flavor that can add depth to the soup.

• chopped celery - Substitute with fennel: Fennel has a slightly sweet, anise-like flavor that can add a unique twist to the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good option for a vegetarian version of the soup.

• dried thyme - Substitute with dried oregano: Dried oregano provides a different but complementary herbal note.

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

• black pepper - Substitute with white pepper: White pepper has a milder, slightly different flavor profile that can still provide a bit of heat.

• Allow the split pea soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup and potential spoilage.
• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers. This makes reheating a breeze and ensures that you only defrost what you need.
• Label each container with the date. This is crucial for keeping track of how long the soup has been stored. Split pea soup can be safely stored in the refrigerator for up to 4 days.
• For longer storage, place the airtight containers in the freezer. Split pea soup freezes exceptionally well and can be stored for up to 3 months without losing its hearty flavor and texture.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This slow thawing process helps maintain the soup's consistency and flavor.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much during storage, add a splash of chicken broth or water to reach your desired consistency.
• For a quick reheat, you can also use the microwave. Transfer the soup to a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring in between, until hot.
• If you find the soup needs a flavor boost after reheating, don't hesitate to add a pinch of salt, a dash of black pepper, or even a sprinkle of fresh thyme to brighten it up.
• Enjoy your split pea soup with a side of crusty bread or a fresh salad for a complete, satisfying meal.

• 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 chicken broth or water if the soup has thickened too much.
  4. Continue to heat until the soup is warmed through, about 10-15 minutes.

• Microwave Method:

  1. Transfer the split pea 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. If needed, heat in additional 1-minute increments until the soup is hot.

• Slow Cooker Method:

  1. Place the leftover split pea soup in the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  3. This method is ideal if you want to reheat the soup slowly and keep it warm for an extended period.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the split pea soup to an oven-safe casserole dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven 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 it to a simmer.
  2. Place the split pea soup in the top pot.
  3. Stir occasionally and heat until the soup is warmed through, about 15-20 minutes.

• Large pot: A large pot is essential for combining and cooking all the ingredients together. It provides enough space for the soup to simmer and develop flavors.

• Wooden spoon: A wooden spoon is useful for stirring the soup occasionally to ensure even cooking and to prevent the split peas from sticking to the bottom of the pot.

• Cutting board: A cutting board is necessary for chopping the onion, carrots, and celery. It provides a stable surface for safe and efficient cutting.

• Chef's knife: A chef's knife is ideal for chopping the vegetables and mincing the garlic. Its sharp blade makes the prep work quicker and more precise.

• Measuring cups: Measuring cups are used to measure the chicken broth accurately, ensuring the right consistency for the soup.

• Measuring spoons: Measuring spoons are needed to measure the dried thyme, salt, and black pepper accurately, ensuring balanced seasoning.

• Ladle: A ladle is perfect for serving the hot soup into bowls. It allows you to scoop out the soup easily without making a mess.

• Tongs: Tongs are helpful for removing the ham hock from the pot once the soup is cooked. They provide a firm grip and keep your hands safe from the hot liquid.

• Bowl: A bowl is used to hold the chopped ham after removing it from the bone, before returning it to the soup.

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.

Quick soak peas: Soak the split peas in hot water for an hour before cooking to reduce simmering time.

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

Pre-made broth: Use store-bought chicken broth to skip the step of making it from scratch.