Ham and Split Pea Soup Recipe

Ham bone: Adds a rich, smoky flavor to the soup and provides tender pieces of meat.

Dried split peas: These legumes break down during cooking, thickening the soup and adding a creamy texture.

Onion: Provides a sweet and savory base flavor for the soup.

Carrots: Adds natural sweetness and color to the dish.

Celery: Contributes a subtle, earthy flavor and a bit of crunch.

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

Chicken broth: Serves as the liquid base, adding depth and richness to the soup.

Salt: Enhances the flavors of all the ingredients.

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

Olive oil: Used to sauté the vegetables, adding a layer of richness.

When preparing this ham and split pea soup, ensure to rinse the split peas thoroughly to remove any debris or dust. This step is crucial for achieving a clean and smooth texture in your soup. Additionally, when sautéing the onion, carrots, and celery, aim for a gentle golden color rather than browning them. This will enhance the natural sweetness of the vegetables, adding depth to the overall flavor of the soup.

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

• dried split peas - Substitute with lentils: Lentils cook faster and provide a similar texture and nutritional profile.

• onion - Substitute with leeks: Leeks offer a milder, sweeter flavor that complements the soup well.

• carrots - Substitute with parsnips: Parsnips have a slightly sweet and earthy flavor that works well in soups.

• celery - Substitute with fennel: Fennel adds a subtle anise flavor and similar crunch.

• garlic - Substitute with shallots: Shallots provide a mild garlic and onion flavor.

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

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the soup's depth of flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the soup's color.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• Allow the ham and 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 reduces waste.
• 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 cold environment will keep the vegetables and ham fresh and flavorful.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality. Make sure to leave some space at the top of the containers to allow for expansion as the soup freezes.
• When ready to enjoy, thaw frozen soup in the refrigerator overnight. This gradual thawing process helps maintain the soup's texture and prevents it from becoming watery.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between to avoid hot spots.
• If the soup has thickened too much during storage, add a splash of chicken broth or water to reach your desired consistency. Adjust the seasoning with salt and pepper if necessary.
• Enjoy your reheated ham and split pea soup with a side of crusty bread or a fresh salad for a complete and satisfying meal.

• Stovetop Method:

  1. Pour the leftover soup into a large pot.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of chicken broth or water if the soup has thickened too much.
  4. Continue to heat until the soup is warmed through, about 10-15 minutes.

• Microwave Method:

  1. Transfer the 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. If the soup is not hot enough, continue to heat in 1-minute increments, stirring in between.

• Slow Cooker Method:

  1. Place the leftover soup in 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.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the 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, stirring halfway through, until the soup is hot.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring it to a simmer.
  2. Place the soup in the top part of the double boiler.
  3. Stir occasionally and heat until the soup is warmed through, about 15-20 minutes.

• Large pot: A spacious vessel to cook the soup and allow for even heat distribution.

• Wooden spoon: Ideal for stirring the vegetables and soup without scratching the pot.

• Knife: Essential for chopping the onion, carrots, celery, and mincing the garlic.

• Cutting board: A sturdy surface to chop all the vegetables safely.

• Measuring cups: To accurately measure the split peas and chicken broth.

• Measuring spoons: For precise measurement of salt, pepper, and olive oil.

• Tongs: Useful for handling the ham bone when adding it to or removing it from the pot.

• Ladle: Perfect for serving the soup into bowls.

• Bowl: To hold the shredded ham meat after removing it from the bone.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

Prep ingredients ahead: 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 minced garlic instead of mincing it yourself.

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

Pre-rinse split peas: Rinse and drain the split peas in advance to save a step during cooking.

Store-bought broth: Use pre-made chicken broth to cut down on preparation time.