Ham and Split Pea Soup Recipe

Split peas: Dried legumes that are the base of the soup, providing a creamy texture when cooked.

Ham: Adds a smoky, savory flavor to the soup. You can use diced ham or a ham bone for added depth.

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

Garlic: Provides a pungent, aromatic element that enhances the overall taste.

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

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

Water: The base liquid for the soup, helping to cook the split peas and meld the flavors together.

Thyme: A dried herb that adds a slightly minty, earthy flavor.

Black pepper: Adds a bit of heat and enhances the other flavors.

Bay leaf: Infuses the soup with a subtle, aromatic flavor.

Salt: Used to season the soup to taste, bringing out the flavors of the other ingredients.

To achieve a creamier texture in your ham and split pea soup, consider using an immersion blender to partially blend the soup after it has simmered. This will help break down some of the split peas and vegetables, creating a thicker consistency while still leaving some chunks for texture. If you don't have an immersion blender, you can also transfer a portion of the soup to a regular blender, blend until smooth, and then return it to the pot.

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

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

• ham bone - Substitute with smoked turkey leg: A smoked turkey leg can impart a similar depth of flavor to the soup.

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

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less pungent.

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

• chopped celery - Substitute with fennel: Fennel adds a slightly sweet and aromatic flavor, similar to celery.

• water - Substitute with vegetable broth: Vegetable broth adds more depth and flavor to the soup compared to plain water.

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

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

• bay leaf - Substitute with thyme sprigs: Thyme sprigs can provide a similar aromatic quality to the soup.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor to the soup.

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

• 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 each container with the date. This helps you keep track of how long the soup has been stored and ensures you consume it while it's still at its best.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together beautifully, making the soup even more delicious.

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

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

• Reheat the soup on the stovetop over medium heat, stirring occasionally, until it reaches your desired temperature. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.

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

• Garnish with fresh herbs or a sprinkle of black pepper before serving to revive the flavors and add a touch of freshness.

• Stovetop Method:

  1. Pour the ham and split pea soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of water or broth if the soup is too thick.
  4. Once heated through, serve hot and enjoy the comforting flavors.

• Microwave Method:

  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.
  4. Check the temperature and heat in additional 30-second increments if needed.
  5. Stir well before serving to ensure even heating.

• Slow Cooker Method:

  1. Place the leftover soup into the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours.
  3. Stir occasionally to ensure even heating.
  4. Once the soup is hot, ladle into bowls and savor the rich, hearty taste.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with foil.
  3. Heat for about 20-30 minutes, stirring halfway through.
  4. Check the temperature and heat longer if necessary.
  5. Serve warm and enjoy the delightful blend of flavors.

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

• Colander: A colander is used to rinse the split peas under cold water before cooking.

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

• Chef's knife: A chef's knife is necessary for chopping and dicing the vegetables and ham.

• Measuring cups: Measuring cups are used to measure out the water, diced ham, chopped carrots, and chopped celery accurately.

• Measuring spoons: Measuring spoons are used to measure the dried thyme, black pepper, and salt.

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

• Ladle: A ladle is used to serve the hot soup into bowls.

• Tongs: Tongs can be used to remove the ham bone from the soup before chopping the meat.

• Garlic press: A garlic press is handy for mincing the garlic cloves quickly and efficiently.

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

Use pre-cooked ham: Buy pre-cooked diced ham to save time on preparation.

Quick soak peas: Soak the split peas in hot water for an hour instead of overnight to speed up the process.

Use a pressure cooker: Cook the soup in a pressure cooker to reduce cooking time significantly.

Batch cooking: Make a large batch and freeze portions for future meals.