Ham and Split Pea Soup Recipe

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

Diced ham: Adds a savory and smoky taste to the soup. You can use leftover ham or purchase pre-diced ham.

Ham bone: Enhances the soup's flavor with its rich, meaty essence. If you don't have one, ask your butcher.

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

Minced garlic: Provides a pungent and aromatic element that complements the other ingredients.

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

Chopped celery: Contributes a subtle bitterness and crunch to balance the flavors.

Bay leaf: Infuses the soup with a mild herbal note.

Dried thyme: Adds a warm, earthy flavor that pairs well with the ham and peas.

Chicken broth: Serves as the liquid base, providing a rich and savory foundation.

Salt and pepper: Essential for seasoning and enhancing the overall taste of the soup.

When preparing this ham and split pea soup, ensure you rinse the split peas thoroughly under cold water to remove any debris or dust. This step is crucial for achieving a clean and smooth texture in your soup. Additionally, when simmering the soup, stir occasionally to prevent the peas from sticking to the bottom of the pot and burning. If you prefer a thicker consistency, you can use an immersion blender to partially blend the soup after removing the ham bone. This will create a creamier texture while still leaving some chunks for a hearty bite.

• 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 sweet flavor that can complement the soup well.

• garlic - Substitute with shallots: Shallots provide a subtle garlic-onion flavor that can enhance the soup.

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

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

• bay leaf - Substitute with thyme: Thyme offers a different but complementary herbal note to the soup.

• dried thyme - Substitute with oregano: Oregano provides a robust, earthy flavor that can stand in for thyme.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version of the soup.

• salt - Substitute with soy sauce: Soy sauce can add a savory, umami flavor while also providing saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice to the soup.

• 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.
• 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 cool environment preserves the flavors and prevents spoilage.
• 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 process helps maintain the soup's consistency.
• 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.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency. Adjust the seasoning with salt and pepper if needed.
• Enjoy your ham and split pea soup hot, savoring the rich, comforting flavors that have melded together beautifully.

• For stovetop reheating:

  1. Pour the leftover ham and split pea soup into a pot.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, around 10-15 minutes, serve hot.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If the soup is not hot enough, continue heating in 1-minute increments, stirring in between.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the soup is heated through.
  4. Stir halfway through the heating process to ensure even warming.

• For slow cooker reheating:

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

• For double boiler reheating:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the soup in the top pot of the double boiler.
  3. Stir occasionally and heat until the soup is hot, which should take about 15-20 minutes.

• 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, ensuring they are clean 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 efficiently chopping the vegetables and dicing the ham.

• Measuring cups: Measuring cups are used to accurately measure the dried split peas and chicken broth.

• Measuring spoons: Measuring spoons help in measuring the dried thyme and other seasonings.

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

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

• Tongs: Tongs can be handy for removing the ham bone from the soup before chopping the meat.

• Garlic press: A garlic press can be used to mince the garlic cloves efficiently.

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

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

Use pre-cooked ham: Buy pre-cooked diced ham to skip the step of cooking the ham bone.

Simmer with a lid: Cover the pot while simmering to speed up the cooking process and retain moisture.

Use a food processor: Quickly chop vegetables using a food processor to save prep time.