Split Pea Soup Recipe

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

Ham hock: Adds a rich, smoky taste and meaty texture to the soup.

Onion: Adds a sweet and savory base flavor.

Garlic: Provides a pungent, aromatic depth to the soup.

Carrots: Adds a touch of sweetness and color.

Celery: Contributes a fresh, slightly peppery flavor.

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

Dried thyme: Adds a subtle, earthy herb flavor.

Salt: Enhances all the other flavors in the soup.

Black pepper: Adds a bit of heat and complexity.

When preparing split peas, ensure they are rinsed thoroughly under cold water to remove any debris or dust. This step is crucial for achieving a clean and smooth soup. Additionally, when simmering the ham hock, make sure to occasionally skim off any foam that rises to the surface. This will help keep the broth clear and enhance the overall flavor of your split pea soup.

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

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

• large onion - Substitute with leek: Leeks offer a milder, slightly sweeter flavor that complements the soup well.

• garlic - Substitute with shallots: Shallots have a mild garlic flavor and can add a subtle sweetness to the soup.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweet, nutty flavor.

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

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

• dried thyme - Substitute with dried oregano: Dried oregano has a robust flavor that can complement the other ingredients in the soup.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the soup.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, offering a more subtle spiciness.

• Allow the split pea soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
• Transfer the soup into airtight containers. For easy portioning, consider using smaller containers or even freezer-safe bags.
• Label each container with the date and contents. This will help you keep track of how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together, making the soup even more delicious.
• For longer 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 soup in the refrigerator overnight if frozen. This gradual thawing process helps maintain the texture and flavor.
• Reheat the soup on the stove over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or water to reach your desired consistency.
• Taste and adjust the seasoning with salt and black pepper as needed before serving.

• Stovetop Method: Place the leftover split pea soup in a saucepan over medium heat. Stir occasionally to prevent sticking and ensure even heating. Add a splash of chicken broth or water if the soup has thickened too much. Heat until the soup is steaming hot and enjoy.

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

• Slow Cooker Method: Pour the leftover split pea soup into a slow cooker. Set it to low heat and cover. Allow the soup to reheat for 1-2 hours, stirring occasionally. This method is perfect for a hands-off approach and ensures the soup is evenly heated.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the split pea soup to an oven-safe dish and cover with foil. Heat in the oven for about 20-30 minutes, stirring halfway through. This method is great if you’re reheating a large batch.

• Double Boiler Method: Fill a pot with a couple of inches of water and bring it to a simmer. Place a heatproof bowl with the split pea soup over the pot, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the soup is heated through. This gentle method prevents the soup from burning or sticking.

• 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 necessary for chopping the onion, carrots, and celery.

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

• Measuring spoons: Use measuring spoons to accurately measure the thyme, salt, and pepper.

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

• Tongs: Tongs are useful for removing the ham hock from the pot once the soup has cooked.

• Fork: Use a fork to shred the meat from the ham hock before returning it to the pot.

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

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 90.

Pre-made broth: Use store-bought chicken broth to skip the step of making your own.