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 base of the soup.

Onion: Adds a sweet and savory depth to the soup.

Garlic: Provides a pungent and aromatic flavor.

Carrots: Adds a touch of sweetness and color.

Celery: Contributes a subtle, earthy flavor and crunch.

Vegetable broth: The liquid base that infuses the soup with rich flavor.

Thyme: A dried herb that adds a warm, earthy note.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a bit of heat and complexity.

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

When sautéing the onion, garlic, carrots, and celery in olive oil, ensure the heat is at medium to avoid burning the garlic. Stir frequently to evenly cook the vegetables and enhance their flavors. This step is crucial for building a rich base for your split pea soup.

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

• Onion - Substitute with leek: Leeks provide a milder flavor and can add a subtle sweetness to the soup.

• Garlic - Substitute with shallots: Shallots offer a slightly sweeter and more delicate flavor compared to garlic.

• Carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but add a slightly sweeter and nuttier flavor.

• Celery - Substitute with fennel: Fennel adds a slight anise flavor and a similar crunchy texture to the soup.

• Vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich umami flavor that enhances the depth of the soup.

• Dried thyme - Substitute with dried oregano: Dried oregano offers a robust and slightly peppery flavor that complements the other ingredients.

• Salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste of the soup.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile, making it a good alternative.

• Olive oil - Substitute with coconut oil: Coconut oil provides a subtle sweetness and a creamy texture, which can add a unique twist to the soup.

• Allow the split pea soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual-sized containers.
• Label each container with the date of preparation. This ensures you keep track of freshness and 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 vegetable broth and split peas will maintain their flavor and texture well during this period.
• For longer storage, place the airtight 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 helps preserve the soup's texture.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also use a microwave, heating in short intervals and stirring in between.
• If the soup thickens too much during storage, add a splash of vegetable broth or water while reheating to achieve the desired consistency.
• Adjust the seasoning after reheating, as flavors can mellow during storage. A pinch of salt and a dash of black pepper can revive the soup's taste.
• Enjoy your split pea soup hot, garnished with fresh herbs or a drizzle of olive oil for an extra touch of flavor.

• Stovetop method: Pour the leftover split pea soup into a saucepan. Heat over medium-low, stirring occasionally to prevent sticking. Add a splash of vegetable broth or water if the soup has thickened too much. Heat until the soup is warmed through, about 10-15 minutes.

• Microwave method: Transfer the split pea soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until the soup is hot.

• Slow cooker method: Pour the split pea soup into a slow cooker. Set to low and heat for 2-3 hours, stirring occasionally. This method is great for reheating large batches and keeping the soup warm for extended periods.

• Oven method: Preheat your oven to 350°F (175°C). Transfer the split pea soup to an oven-safe dish and cover with aluminum foil. Heat for 20-30 minutes, stirring halfway through, until the soup is hot and bubbly.

• Double boiler method: Fill the bottom pot of a double boiler with water and bring to a simmer. Place the split pea soup in the top pot and cover. Stir occasionally and heat until the soup is warmed through, about 20-30 minutes. This gentle method helps prevent scorching.

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

• Wooden spoon: A wooden spoon is useful for stirring the vegetables and split peas to ensure even cooking and prevent sticking.

• Chef's knife: A chef's knife is needed for chopping the onion, carrots, and celery into uniform pieces.

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

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

• Measuring spoons: Measuring spoons are necessary for measuring the thyme, salt, and pepper.

• Immersion blender: An immersion blender is optional but useful for blending the soup to your desired consistency directly in the pot.

• Ladle: A ladle is helpful for serving the hot soup into bowls.

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

Use pre-cut vegetables: Purchase pre-cut vegetables from the store to reduce prep time.

Quick soak split peas: Soak split peas in hot water for an hour to speed up cooking.

Use a pressure cooker: Cook the soup in a pressure cooker to reduce cooking time by half.

Batch cooking: Make a large batch and freeze portions for quick meals later.