Ham and Split Pea Soup Recipe

Ham bone: The ham bone, with some meat on it, adds a rich, smoky flavor to the soup and provides a base for the broth.

Split peas: These dried peas break down during cooking, thickening the soup and adding a creamy texture.

Onion: Adds a sweet and savory depth to the soup's flavor profile.

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

Celery: Adds a subtle, aromatic flavor and a bit of crunch.

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

Chicken broth: Forms the liquid base of the soup, adding a savory depth of flavor.

Thyme: This dried herb adds an earthy, slightly minty flavor that complements the ham and peas.

Black pepper: Adds a bit of heat and enhances the overall flavor of the soup.

Olive oil: Used to sauté the vegetables, adding a rich, fruity undertone.

When preparing this ham and split pea soup, it's essential to ensure that the split peas are thoroughly rinsed before adding them to the pot. This helps remove any dust or debris and ensures a cleaner flavor. Additionally, when sautéing the onion, carrots, and celery, make sure they are cooked until they are just softened. This step enhances the aromatics and builds a robust base for the soup. Finally, after simmering, allow the soup to rest for a few minutes before serving; this helps the flavors meld together beautifully.

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

• split peas - Substitute with lentils: Lentils cook similarly and offer a comparable texture and nutritional profile.

• onion - Substitute with leek: Leeks provide a milder, slightly sweet flavor that works well in soups.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter taste that complements the soup.

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

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the soup's overall taste.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is suitable for vegetarians.

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

• ground black pepper - Substitute with white pepper: White pepper provides a similar heat without altering 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.
• Label each container with the date. 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 will keep the vegetables and ham fresh.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps preserve 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 the desired consistency.
• Adjust seasoning if necessary after reheating, as the flavors may mellow during storage. A pinch of salt or a dash of black pepper can revive the soup's taste.
• Enjoy your ham and split pea soup hot, savoring the rich, comforting flavors that have melded beautifully over time.

• Stovetop Method: Pour the ham and split pea soup into a large pot and heat over medium-low heat. Stir occasionally to ensure even heating. Add a splash of chicken broth or water if the soup has thickened too much. Heat until the soup is steaming hot and the ham pieces are warmed through.

• Microwave Method: Transfer a portion of the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the soup is hot throughout. Be cautious, as the bowl may become very hot.

• Slow Cooker Method: If you have a bit more time, transfer the leftover soup to a slow cooker. Set it on low and let it heat for 1-2 hours, stirring occasionally. This method is great for maintaining the soup's texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, or until the soup is hot throughout. Stir halfway through to ensure even heating.

• Double Boiler Method: Place the soup in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the soup is hot. This gentle method helps prevent the soup from sticking or burning.

• Sous Vide Method: For a gourmet touch, place the soup in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge the bag in a water bath set to 165°F (74°C) and heat for about 30-45 minutes. This method ensures even heating and preserves the soup's texture and flavor.

• Large pot: A spacious cooking vessel to accommodate all ingredients and allow for even cooking.

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

• Measuring cups: Essential for accurately measuring the split peas and chicken broth.

• Measuring spoons: Necessary for measuring the thyme and black pepper.

• Chef's knife: Perfect for chopping the onion, carrots, and celery.

• Cutting board: A sturdy surface for safely chopping vegetables.

• Garlic press: Useful for mincing the garlic cloves efficiently.

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

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

• Bowl: To hold the shredded ham meat before returning it to the soup.

Prep ingredients ahead: Chop onion, carrots, and celery the night before to save time.

Use pre-minced garlic: Opt for jarred minced garlic to skip peeling and chopping.

Instant pot method: Use an Instant Pot to cut cooking time in half.

Pre-rinse split peas: Rinse and sort split peas in advance to streamline the process.

Store-bought broth: Use store-bought chicken broth to avoid making it from scratch.