Split Pea Soup Recipe

Split peas: These are dried peas that have been peeled and split in half, making them perfect for soups as they cook down to a creamy texture.

Onion: Adds a sweet and savory depth of flavor to the soup.

Carrots: Provide a subtle sweetness and additional nutrients.

Celery: Adds a slight bitterness and crunch, balancing the flavors.

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

Ham hock: A smoked cut of pork that infuses the soup with a rich, savory flavor.

Chicken broth: The base of the soup, adding a savory depth and helping to cook the split peas.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

When preparing split peas, make sure to rinse them thoroughly under cold water to remove any dust or debris. This step is crucial for achieving a clean and smooth soup. Additionally, when simmering the ham hock in the chicken broth, ensure it is fully submerged to extract maximum flavor. After shredding the meat, discard any excess fat to keep the soup from becoming greasy. Adjust the salt and black pepper towards the end of cooking to suit your taste, as the ham hock can be quite salty.

• split peas - Substitute with green lentils: Green lentils have a similar texture and cook in a comparable amount of time, making them a good alternative.

• onion - Substitute with leeks: Leeks provide a milder, slightly sweeter flavor that can complement the soup well.

• carrots - Substitute with parsnips: Parsnips have a similar texture but offer a slightly sweeter and earthier flavor.

• celery - Substitute with fennel: Fennel adds a subtle anise flavor that can add depth to the soup.

• garlic - Substitute with shallots: Shallots provide a milder, more nuanced flavor compared to garlic.

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

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the soup.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, reducing the need for additional salt.

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

• Allow the split pea soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture and flavor.

• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers. This makes reheating a breeze and ensures you only thaw what you need.

• Label the containers 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 cool environment will keep the vegetables and ham hock flavorful and safe to eat.

• For longer storage, place the containers in the freezer. Split pea soup freezes exceptionally well and can be kept for up to 3 months without significant loss of quality.

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

• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. If the soup has thickened too much during storage, add a splash of chicken broth or water to reach your desired consistency.

• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe container, cover loosely to allow steam to escape, and heat in 1-2 minute intervals, stirring in between, until hot.

• Adjust the seasoning after reheating. Sometimes, the flavors can mellow during storage, so a pinch of salt or black pepper might be needed to bring back the soup's original zest.

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

• 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 has thickened too much.
  4. Once heated through, serve hot.

• For microwave reheating:

  1. Transfer the split pea soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a plate to avoid splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.
  5. Stir well and serve hot.

• 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 1-2 hours, stirring occasionally.
  4. Once the soup is hot, serve directly from the slow cooker.

• For oven reheating:

  1. Preheat the 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 retain moisture.
  4. Heat in the oven for 20-30 minutes, stirring halfway through.
  5. Once heated through, serve hot.

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

• Colander: Use a colander to rinse the split peas under cold water before adding them to the pot.

• Cutting board: A cutting board provides a stable surface 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 cups: Use measuring cups to accurately measure the split peas and chicken broth.

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

• Tongs: Tongs can help you easily remove the ham hock from the pot.

• Fork: A fork is handy for shredding the meat from the ham hock before returning it to the pot.

• Ladle: Use a ladle to serve the hot soup into bowls.

Rinse the peas: Use a colander to quickly rinse the split peas under cold water.

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

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

Instant pot method: Use an Instant Pot to cook the soup in a fraction of the time.

Pre-cooked ham: Substitute the ham hock with pre-cooked ham to reduce cooking time.