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. It’s usually found in the meat section of the supermarket.

Onion: Adds sweetness and depth of flavor to the soup.

Garlic: Provides a fragrant, savory note that enhances the overall flavor.

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

Celery: Adds a subtle, aromatic flavor and a bit of crunch.

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

Salt: Enhances all the flavors in the soup.

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

To enhance the flavor of your split pea soup, consider sautéing the onion, garlic, carrots, and celery in a bit of olive oil before adding them to the pot. This step caramelizes the vegetables, adding a deeper, richer taste to the final dish.

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

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

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

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

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

• celery - Substitute with fennel: Fennel provides a slightly sweet and aromatic flavor that can replace the crunch and taste of celery.

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

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

• black pepper - Substitute with white pepper: White pepper has a milder heat and can provide a similar peppery flavor without altering the soup's color.

• Allow the split pea soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup from becoming watery.

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

• Label the containers with the date of preparation. This ensures you keep track of freshness and 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 often meld and improve after a day or two.

• For longer storage, place the airtight containers in the freezer. The split pea soup can be frozen for up to 3 months without losing its hearty flavor and texture.

• When ready to enjoy, thaw the 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 or water 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-minute intervals, stirring in between, until hot.

• If you notice any changes in color, smell, or texture, discard the soup. Always prioritize food safety to ensure a delicious and safe dining experience.

• For stovetop reheating:

  1. Pour the 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 is too thick.
  4. Heat until the soup is warmed through, about 10-15 minutes.

• For microwave reheating:

  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 for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Add a bit of chicken broth or water if the soup is too thick.
  5. Continue heating in 1-minute increments until the soup is hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the split pea soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for 20-30 minutes, stirring halfway through.
  5. Add a splash of chicken broth or water if the soup is too thick.

• For slow cooker reheating:

  1. Pour the split pea soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 2-3 hours, stirring occasionally.
  4. Add a bit of chicken broth or water if the soup is too thick.

• 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 split peas, vegetables, and ham hock.

• Colander: A colander is used to rinse the split peas under cold water, ensuring they are clean before cooking.

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

• Chef's knife: A chef's knife is necessary for chopping the onion, dicing the carrots and celery, and mincing the garlic.

• Measuring cups: Measuring cups are used to measure the 8 cups of chicken broth accurately.

• Wooden spoon: A wooden spoon is useful for stirring the soup as it cooks, ensuring that the ingredients are well combined.

• Tongs: Tongs are helpful for removing the ham hock from the pot once it has cooked, allowing you to shred the meat easily.

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

• Bowl: A bowl is needed to hold the shredded ham before returning it to the pot.

• Peeler: A peeler can be used to peel the carrots before dicing them.

Rinse the peas efficiently: Use a fine-mesh strainer to quickly rinse the split peas under cold water.

Pre-chop vegetables: Dice the onion, carrots, and celery in advance and store them in airtight containers.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic.

Quick boil method: Bring the chicken broth to a boil before adding it to the pot to reduce overall cooking time.

Instant pot option: Use an Instant Pot to cook the soup in a fraction of the time. Set it to high pressure for 20 minutes.