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 a rich, smoky flavor to the soup. You can also use a ham hock.

Onion: Adds a subtle sweetness and depth of flavor.

Garlic: Enhances the overall taste with its aromatic qualities.

Carrots: Provide a slight sweetness and additional nutrients.

Celery: Adds a fresh, crisp flavor to balance the richness.

Chicken broth: The liquid base that brings all the flavors together.

Thyme: Adds a hint of earthiness and complements the ham.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a touch of heat and depth.

When preparing split peas, ensure they are thoroughly rinsed 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 bone with the vegetables and broth, occasionally skim off any foam that rises to the surface. This will help maintain a clear and flavorful broth. For a richer taste, consider sautéing the onion, garlic, carrots, and celery in a bit of olive oil before adding them to the pot. This extra step can enhance the overall depth of flavor in your ham and split pea soup.

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

• ham bone or hock - Substitute with smoked turkey leg: Smoked turkey legs provide a similar smoky flavor and meaty texture.

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

• garlic - Substitute with shallots: Shallots have a more delicate and sweet flavor, which can add a subtle depth to the soup.

• carrots - Substitute with parsnips: Parsnips have a slightly sweet and earthy flavor, similar to carrots, and will work well in the soup.

• celery - Substitute with fennel: Fennel has a mild anise flavor that can add a unique twist to the soup while maintaining a similar texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is a good option for vegetarians.

• thyme - Substitute with oregano: Oregano has a robust flavor that can stand in for thyme in most recipes.

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

• black pepper - Substitute with white pepper: White pepper has a slightly different heat and flavor profile but can be used similarly to black pepper.

• Allow the ham and split pea soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture.
• Transfer the soup to airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together beautifully, making it 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 hearty flavor and comforting texture.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's consistency.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of chicken broth if the soup has thickened too much during storage.
• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe container, cover loosely, and heat in 1-2 minute intervals, stirring in between, until hot.
• If the soup appears too thick after reheating, adjust the consistency by adding a bit of chicken broth or water.
• Enjoy your ham and split pea soup with a fresh slice of bread or a salad for a complete, satisfying meal.

• For stovetop reheating:

  1. Pour the ham and split pea soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, adjust the seasoning if necessary and serve hot.

• For microwave reheating:

  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 for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second increments if needed until hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is thoroughly heated.
  5. Stir halfway through the reheating process for even warming.

• For slow cooker reheating:

  1. Transfer the soup to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to warm for 1-2 hours, stirring occasionally.
  4. Once heated through, adjust seasoning if necessary and serve hot.

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

• Colander: A colander is used to rinse the split peas under cold water, removing any debris or dust.

• Cutting board: A cutting board provides a stable surface for chopping the onion, garlic, carrots, and celery.

• Chef's knife: A chef's knife is necessary for chopping the vegetables and mincing the garlic.

• Measuring spoons: Measuring spoons are used to measure out the thyme, salt, and pepper accurately.

• Wooden spoon: A wooden spoon is ideal for stirring the soup as it simmers, ensuring that nothing sticks to the bottom of the pot.

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

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

• Bowl: A bowl is used to hold the chopped meat from the ham bone before returning it to the pot.

Rinse the peas ahead: Rinse the split peas the night before to save time on prep day.

Use pre-chopped vegetables: Buy pre-chopped onion, carrots, and celery to cut down on prep time.

Instant pot method: Use an Instant Pot to cook the soup in under an hour instead of simmering for 2 hours.

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

Leftover ham: Use leftover ham instead of a ham bone to skip the step of removing and chopping the meat.