Ham and Split Pea Soup Recipe

Split peas: These are dried peas that have been peeled and split in half. They cook down to a creamy texture and are the main ingredient in this soup.

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

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

Carrots: Adds sweetness and color to the soup.

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

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

Vegetable broth: Forms the liquid base of the soup, adding depth and richness.

Smoked paprika: Adds a smoky, slightly spicy flavor that enhances the overall taste.

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

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a bit of heat and complexity to the soup.

When sautéing the onion, garlic, carrots, and celery in olive oil, make sure to cook them until they are just starting to caramelize. This will enhance the flavor of the soup by adding a subtle sweetness and depth.

• Ham - Substitute with smoked tofu: Smoked tofu provides a similar smoky flavor and a protein boost, making it an excellent vegan alternative to ham.

• Ham - Substitute with tempeh bacon: Tempeh bacon has a smoky and savory flavor that mimics the taste of ham, and it adds a nice texture to the soup.

• Ham - Substitute with liquid smoke: Adding a few drops of liquid smoke can impart the smoky flavor of ham without using any animal products.

• 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 and potential bacterial growth.

• Transfer the cooled soup into airtight containers. For best results, use containers that are specifically designed for freezing, as they help prevent freezer burn and maintain the soup's flavor and texture.

• If you prefer, portion out the soup into individual servings. This makes it easier to reheat just the right amount without having to thaw the entire batch.

• Label each container with the date of preparation. This helps you keep track of how long the soup has been stored and ensures you use it within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The vegetable broth and split peas will maintain their flavor and consistency well during this period.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality. The smoked paprika and dried thyme will still impart their rich flavors even after freezing.

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

• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. If the soup has thickened too much during storage, add a splash of vegetable broth or water to reach your desired consistency.

• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe bowl, cover it loosely to prevent splatters, and heat in 1-minute intervals, stirring in between, until the soup is hot throughout.

• Adjust the seasoning after reheating, as the flavors may have mellowed during storage. A pinch of salt or a dash of black pepper can help revive the soup's original taste.

• Stovetop Method:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of vegetable broth or water if the soup has thickened too much.
  4. Once the soup is heated through and steaming, it's ready to serve.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for 20-30 minutes, stirring halfway through, until the soup is hot.

• Slow Cooker Method:

  1. Transfer the leftover soup to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the leftover soup in the top pot.
  3. Stir occasionally, heating until the soup is hot and ready to serve.

• Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer and blend together.

• Olive oil: Used for sautéing the vegetables, enhancing their flavor and preventing them from sticking to the pot.

• Wooden spoon: Ideal for stirring the vegetables and soup, ensuring even cooking and preventing burning.

• Knife: Necessary for chopping the onion, garlic, carrots, and celery into small, uniform pieces.

• Cutting board: Provides a safe and stable surface for chopping the vegetables.

• Measuring cups: Used to accurately measure the split peas and vegetable broth, ensuring the correct proportions.

• Measuring spoons: Essential for measuring the smoked paprika, thyme, salt, and pepper, ensuring precise seasoning.

• Immersion blender: Optional, but useful for blending the soup to your desired consistency, whether smooth or chunky.

• Ladle: Perfect for serving the hot soup into bowls without making a mess.

Prep ingredients ahead: Chop the onion, garlic, carrots, and celery the night before and store them in the fridge.

Use a food processor: Quickly mince the garlic and chop the onion and carrots using a food processor.

Rinse split peas in advance: Rinse and drain the split peas ahead of time to save a few minutes when you start cooking.

Batch cook: Make a larger batch of soup and freeze portions for quick meals later.

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