Split Pea Soup Recipe

Split peas: Dried peas that are split in half for quicker cooking and a creamy texture.

Ham hock: A cut of pork leg that adds a smoky, rich flavor to the soup.

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

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

Carrots: Adds sweetness and a bit of texture to the soup.

Celery: Contributes a subtle, earthy flavor and crunch.

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

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a bit of heat and complexity.

Water: The base liquid that helps cook the ingredients and meld the flavors together.

When preparing split peas, ensure they are thoroughly rinsed under cold water to remove any debris or dust. This step is crucial for achieving a clean and smooth soup. Additionally, when simmering the ham hock, make sure to occasionally skim off any foam that rises to the surface. This will help keep the broth clear and enhance the overall flavor of the split pea soup.

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

• ham hock - Substitute with smoked turkey leg: Smoked turkey leg provides a similar smoky flavor and meaty texture to the soup.

• onion - Substitute with leek: Leeks offer a milder, slightly sweet flavor that can complement the other ingredients well.

• garlic - Substitute with shallots: Shallots have a subtle garlic flavor and can be used to add depth to the soup.

• carrots - Substitute with parsnips: Parsnips have a sweet, earthy flavor that can enhance the overall taste of the soup.

• celery - Substitute with fennel: Fennel has a slightly sweet and anise-like flavor that can add a unique twist to the soup.

• dried thyme - Substitute with dried oregano: Dried oregano offers a robust, earthy flavor that can work well in place of thyme.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth and umami flavor to the soup.

• black pepper - Substitute with white pepper: White pepper has a milder, slightly different flavor profile that can still provide the necessary heat.

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

• Allow the split pea soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the soup to airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date. This ensures you keep track of freshness and consume the oldest batches first.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together beautifully during this time.
• For longer storage, place the containers in the freezer. Split pea soup can be frozen for up to 3 months without losing its hearty texture and rich flavor.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This slow thawing process helps maintain the soup's consistency.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of water or broth if the soup has thickened too much during storage.
• For a quick reheating option, use the microwave. Transfer the soup to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Garnish with freshly chopped parsley or a sprinkle of cracked black pepper before serving to revive the soup's vibrant appearance and flavor.

• For the stovetop method:

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

• For the microwave method:

  1. Place the split pea soup in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in 1-minute increments if needed.

• For the slow cooker method:

  1. Transfer the split pea soup to the slow cooker.
  2. Set to low and heat for 1-2 hours, stirring occasionally.
  3. This method is perfect for reheating large batches.

• For the oven method:

  1. Preheat the oven to 350°F (175°C).
  2. Place the split pea soup in an oven-safe dish and cover with aluminum foil.
  3. Heat for 20-30 minutes, stirring halfway through.
  4. Add a bit of water or broth if the soup appears too thick.

• Large pot: A spacious container to combine and cook all the ingredients together.

• Colander: Useful for rinsing the split peas under cold water.

• Cutting board: Provides a stable surface for chopping the onion, carrots, and celery.

• Chef's knife: Essential for chopping the vegetables and mincing the garlic.

• Measuring spoons: Helps to measure out the thyme, salt, and pepper accurately.

• Wooden spoon: Ideal for stirring the soup occasionally as it simmers.

• Tongs: Useful for removing the ham hock from the pot.

• Fork: Handy for shredding the meat from the ham hock before returning it to the pot.

• Ladle: Perfect for serving the soup once it's ready.

Rinse the peas ahead: Rinse and sort the split peas the night before to save time when you start cooking.

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

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Instant pot option: Use an Instant Pot to cook the soup faster. Pressure cook for 15 minutes instead of simmering for 1.5 hours.

Batch cooking: Double the recipe and freeze half for a quick meal later.