Split Pea Soup Recipe

Split peas: Dried legumes that break down and thicken the soup as they cook.

Onion: Adds a foundational flavor and aroma to the soup.

Garlic: Provides a pungent, savory depth to the dish.

Carrots: Adds sweetness and texture to the soup.

Celery: Contributes a subtle, earthy flavor and crunch.

Ham hock: Optional, but adds a smoky, meaty richness to the soup.

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

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

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a mild heat and depth to the dish.

When preparing split peas, it's crucial to rinse them thoroughly under cold water to remove any debris or dust. This step ensures a cleaner and more refined soup. Additionally, when sautéing the onion and garlic, make sure to cook them until they are just softened and fragrant, which helps to build a robust flavor base for the soup. If using a ham hock, simmering it with the split peas and chicken broth will infuse the soup with a rich, smoky flavor. Finally, always taste and adjust the seasoning towards the end of cooking to ensure the soup is perfectly balanced.

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

• large onion - Substitute with leeks: Leeks offer a milder flavor and can add a subtle sweetness to the soup.

• garlic - Substitute with shallots: Shallots provide a similar aromatic quality with a slightly sweeter taste.

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

• celery - Substitute with fennel: Fennel adds a slight anise flavor, which can add depth to the soup.

• ham hock - Substitute with smoked turkey leg: Smoked turkey leg provides 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.

• dried thyme - Substitute with dried oregano: Dried oregano offers a different but complementary herbal note.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the saltiness.

• 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 completely before storing. This prevents condensation and helps maintain the texture and flavor of the soup.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual-sized containers. This makes reheating a breeze and reduces waste.
• Label the containers with the date of preparation. This ensures you know how long the soup has been stored and helps maintain freshness.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The cold temperature will keep the vegetables and ham hock fresh.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without losing its delightful flavor and texture.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the split peas and other ingredients.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. This ensures even heating and prevents the soup from sticking to the pot.
• 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 a pinch of salt and black pepper if needed.
• Enjoy your delicious, homemade split pea soup with a side of crusty bread or a fresh salad for a complete meal.

• For stovetop reheating:

  1. Pour the leftover split pea soup into a saucepan.
  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.

• For microwave reheating:

  1. Transfer the split pea 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, until the desired temperature is reached.

• For oven reheating:

  1. Preheat your 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 prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is heated through.
  5. Stir halfway through the reheating process to ensure even heating.

• For slow cooker reheating:

  1. Pour the split pea soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally.
  4. Add a bit of chicken broth or water if the soup becomes too thick.

• Large pot: A large pot is essential for cooking the soup, as it provides ample space for all the ingredients to simmer together.

• Colander: Use a colander to rinse the split peas under cold water, ensuring they are clean before cooking.

• Chef's knife: A chef's knife is necessary for chopping the onion, garlic, carrots, and celery.

• Cutting board: A cutting board provides a safe and stable surface for chopping vegetables.

• Wooden spoon: A wooden spoon is ideal for sautéing the vegetables and stirring the soup as it cooks.

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

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

• Tongs: Tongs can be helpful for removing the ham hock from the soup before shredding the meat.

• Shredder or fork: A shredder or fork is used to shred the meat from the ham hock before returning it to the pot.

• Ladle: A ladle is useful for serving the soup once it is ready.

Rinse the peas ahead: Rinse and sort the split peas the night before to save time on prep day.

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

Use pre-made broth: Opt for store-bought chicken broth to cut down on cooking time.

Instant pot method: Use an Instant Pot to cook the soup in a fraction of the time, about 20-30 minutes on high pressure.

Skip the ham hock: If you're short on time, use pre-cooked ham or bacon bits instead of a ham hock.