Ham and Split Pea Soup Recipe

Split peas: Dried legumes that break down and thicken the soup, providing a creamy texture.

Ham bone: Adds depth and a smoky flavor to the soup; any leftover meat can be added back in.

Onion: Provides a sweet and savory base flavor when cooked.

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

Celery: Contributes a subtle, earthy flavor and enhances the soup's aroma.

Garlic: Offers a pungent, aromatic depth to the overall flavor.

Chicken broth: Serves as the liquid base, adding richness and flavor.

Water: Used to adjust the consistency and volume of the soup.

Dried thyme: A herb that adds a warm, earthy flavor to the soup.

Black pepper: Provides a mild heat and enhances the overall flavor.

Bay leaves: Impart a subtle, herbal aroma and flavor to the soup.

When preparing split peas, ensure they are thoroughly rinsed under cold water to remove any dust or debris. This step is crucial for achieving a clean and smooth texture in your soup. Additionally, when simmering the ham bone with the broth, allow it to cook slowly over low heat. This method extracts maximum flavor and richness, enhancing the overall taste of the soup. Remember to occasionally stir the pot to prevent the peas from sticking to the bottom, ensuring an even consistency throughout.

• dried split peas - Substitute with lentils: Lentils have a similar texture and cook time, making them a suitable alternative for split peas in soups.

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

• large onion - Substitute with leeks: Leeks offer a milder onion flavor and can add a subtle sweetness to the soup.

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

• celery stalks - Substitute with fennel: Fennel provides a similar crunch and a mild anise flavor that complements the other ingredients.

• garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can add a hint of sweetness to the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to maintain the soup's flavor while making it suitable for vegetarians.

• water - Substitute with white wine: White wine can add a layer of complexity and acidity to the soup, enhancing its overall flavor.

• dried thyme - Substitute with herbes de Provence: Herbes de Provence includes thyme and other herbs, providing a more complex herbal flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, which can be more subtle.

• bay leaves - Substitute with oregano: Oregano can provide a different herbal note, adding a Mediterranean twist to the soup.

• Allow the ham and split pea soup to cool to room temperature. This prevents condensation from forming inside the storage container, which can lead to a watery soup.

• Transfer the soup to airtight containers. Use containers that are the right size for your needs, leaving about an inch of space at the top to allow for expansion if freezing.

• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 3-4 days. This is perfect for enjoying the soup throughout the week.

• For long-term storage, consider freezing the soup. Label each container with the date to keep track of freshness. The soup can be frozen for up to 3 months.

• When ready to enjoy the frozen soup, thaw it in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.

• Reheat the soup on the stove over medium heat, stirring occasionally. If the soup is too thick after reheating, add a splash of chicken broth or water to reach your desired consistency.

• For a quick thaw, use the defrost setting on your microwave. Transfer the soup to a microwave-safe container and heat in short intervals, stirring in between.

• Avoid refreezing the soup once it has been thawed. This can affect the texture and flavor, making it less enjoyable.

• If you plan to freeze individual portions, consider using freezer-safe bags. Lay them flat in the freezer for efficient storage and quick thawing.

• Enhance the flavor of reheated soup with a sprinkle of fresh herbs or a dash of black pepper before serving.

• Gently reheat the ham and split pea soup on the stovetop over medium-low heat. Stir occasionally to ensure even warming and prevent sticking. Add a splash of chicken broth or water if the soup has thickened too much.

• Use a microwave-safe bowl to reheat individual portions. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot throughout.

• For a slow and steady approach, reheat the soup in a slow cooker on the low setting. This method is perfect if you have a bit more time and want to maintain the soup's rich flavors. Stir occasionally and check for desired temperature.

• If you have an immersion blender, blend a portion of the reheated soup to create a creamier texture. This can be done after reheating on the stovetop or in the microwave, adding a delightful twist to the leftovers.

• For an added touch of freshness, garnish the reheated soup with freshly chopped parsley or a sprinkle of black pepper before serving.

• Large pot: A large pot is essential for cooking the soup as it provides enough space for all the ingredients to simmer together.

• Knife: A knife is needed for chopping the onion, carrots, and celery, as well as for mincing the garlic.

• Cutting board: A cutting board is used as a safe and stable surface for chopping and mincing the vegetables.

• Measuring cups: Measuring cups are used to accurately measure the chicken broth and water.

• Wooden spoon: A wooden spoon is useful for stirring the soup occasionally while it simmers.

• Ladle: A ladle is helpful for serving the soup once it is ready.

• Colander: A colander is used to rinse the split peas under cold water before adding them to the pot.

• Tongs: Tongs can be used to remove the ham bone from the soup once it has finished cooking.

Pre-soak the peas: Soak dried split peas overnight to reduce cooking time. This softens them, allowing them to cook faster.

Use pre-chopped veggies: Buy pre-chopped onion, carrots, and celery to save prep time.

Instant pot method: Use an Instant Pot to cook the soup in about 30 minutes instead of simmering for 2 hours.

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

Freeze leftovers: Make a double batch and freeze leftovers for a quick meal later.