Ham and Split Pea Soup Recipe

Split peas: Dried legumes that add a creamy texture and earthy flavor to the soup.

Ham bone: Adds depth and richness to the broth, infusing it with smoky flavors.

Ham: Provides additional meaty texture and savory taste.

Onion: Adds sweetness and depth to the soup's flavor profile.

Carrots: Contributes natural sweetness and a slight crunch.

Celery: Adds a subtle, aromatic flavor and crunch.

Garlic: Enhances the overall flavor with its pungent and aromatic qualities.

Chicken broth: Forms the base of the soup, providing a rich and savory liquid.

Thyme: Adds an earthy, slightly minty flavor that complements the other ingredients.

Black pepper: Adds a touch of heat and enhances the overall flavor.

Salt: Used to season the soup to taste, balancing the flavors.

When preparing this ham and split pea soup, ensure you thoroughly rinse the dried split peas to remove any debris or dust. For a richer flavor, consider sautéing the chopped onion, carrots, celery, and garlic in a bit of olive oil before adding them to the pot. This will help to caramelize the vegetables, enhancing the overall depth of the soup. Additionally, if you prefer a smoother texture, you can use an immersion blender to partially blend the soup after removing the ham bone.

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

• chopped ham - Substitute with bacon: Bacon adds a smoky and salty flavor that complements the split peas well.

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

• dried thyme - Substitute with dried rosemary: Dried rosemary offers a slightly different but equally aromatic herbal note to the soup.

• black pepper - Substitute with white pepper: White pepper provides a milder peppery flavor that blends seamlessly into the soup.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste of the soup.

• Allow the ham and split pea soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.

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

• If you plan to consume the soup within a few days, store it in the refrigerator. It will keep well for up to 4-5 days.

• For longer storage, freezing is an excellent option. Pour the soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top, as the soup will expand when frozen.

• Label the containers with the date and contents. This helps you keep track of how long the soup has been stored.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, stirring every minute or so to ensure even heating.

• If the soup has thickened too much during storage, add a bit of chicken broth or water to reach your desired consistency.

• Taste and adjust the seasoning if necessary, as flavors can mellow during storage. A pinch of salt or a dash of black pepper can revive the flavors.

• Enjoy your reheated ham and split pea soup with a side of crusty bread or a fresh salad for a complete meal.

• For stovetop reheating:

  1. Pour the leftover ham and split pea soup into a large pot.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through and reaches a simmer, it's ready to serve.

• 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.
  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 intervals if needed.

• 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 heated through.

• For slow cooker reheating:

  1. Transfer the leftover soup into your slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to heat for 1-2 hours, stirring occasionally, until it reaches the desired temperature.

• Large pot: A large pot is essential for combining and cooking all the ingredients together. It should be big enough to hold 8 cups of chicken broth along with the other ingredients.

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

• Knife: A knife is necessary for chopping the ham, onion, carrots, and celery into small, even pieces.

• 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.

• Measuring spoons: Measuring spoons are used to measure the thyme and black pepper precisely.

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

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

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

• Soup bowls: Soup bowls are used for serving the finished soup.

Prep ingredients ahead: Chop the onion, carrots, and celery the night before to save time.

Use pre-cooked ham: Opt for pre-cooked ham to reduce cooking time.

Instant pot method: Use an Instant Pot to cut down the simmering time significantly.

Pre-rinse split peas: Rinse and sort the split peas in advance to streamline the process.

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