Ham and Split Pea Soup Recipe

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

Ham bone: Adds depth and a smoky flavor to the soup. If using diced ham, it will add a meaty texture.

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

Carrots: Provide a subtle sweetness and additional nutrients.

Celery stalks: Add a slight bitterness and crunch to balance the flavors.

Garlic: Enhances the overall flavor with its aromatic qualities.

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

Dried thyme: Adds a hint of earthiness and complements the other ingredients.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and complexity to the soup.

When preparing this ham and split pea soup, consider using a slow cooker for an even more hands-off approach. Simply add all the ingredients to the slow cooker, set it on low, and let it cook for 6-8 hours. This method allows the flavors to meld beautifully and ensures the split peas become perfectly tender without constant monitoring.

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

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

• diced ham - Substitute with bacon: Bacon adds a smoky, salty flavor that complements the soup well.

• large onion - Substitute with leeks: Leeks offer a milder, slightly sweeter flavor that works well in soups.

• carrots - Substitute with parsnips: Parsnips have a similar texture but add a slightly sweeter, earthy flavor.

• celery stalks - Substitute with fennel: Fennel provides a similar crunch and a subtle anise flavor that can enhance the soup.

• garlic - Substitute with shallots: Shallots offer a milder, more nuanced flavor that can complement the other ingredients.

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

• dried thyme - Substitute with dried oregano: Dried oregano has a robust flavor that can stand in for thyme in soups.

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

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

• Allow the ham and split pea soup to cool completely before storing. This prevents condensation from forming inside the storage container, which can dilute the soup and affect its flavor.
• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label each container with the date of preparation. This helps 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 continue to meld and improve over this time.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.
• 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 1-2 minute intervals, stirring in between, until the soup is hot throughout.
• If the soup has separated or become too thick, stir well and adjust the consistency with additional chicken broth or water. Taste and adjust the seasoning with salt and black pepper as needed before serving.

• For stovetop reheating:

  1. Place the leftover ham and split pea soup in a saucepan.
  2. Heat over medium-low, stirring occasionally to prevent sticking.
  3. Add a splash of chicken broth or water if the soup has thickened too much.
  4. Heat until the soup is warmed through, about 10-15 minutes.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute increments until the soup is hot.

• For slow cooker reheating:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.

• For oven reheating:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the 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, until the soup is hot.

• For sous vide reheating:

  1. Place the leftover soup in a vacuum-sealed bag or ziplock bag.
  2. Set the sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 1 hour.
  4. Carefully remove the bag, open, and serve the soup hot.

• Large pot: A large pot is essential for combining all the ingredients and allowing the soup to simmer properly.

• Colander: Use a colander to rinse the split peas under cold water.

• Cutting board: A cutting board is necessary for chopping the onion, carrots, and celery.

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

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

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

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

• Tongs: Use tongs to remove the ham bone from the pot before chopping the meat.

• Bowl: A bowl can be used to hold the chopped ham before returning it to the pot.

Pre-chop vegetables: Chop the onion, carrots, and celery in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

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

Pre-soak split peas: Soak the split peas overnight to reduce cooking time.

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