Kicked-Up Split Pea Soup Recipe

Split peas: These are dried peas that have been peeled and split in half, making them perfect for soups as they cook down to a creamy texture.

Ham hock: A cut of pork that includes the joint between the tibia/fibula and the foot, adding a rich, smoky 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 a touch of sweetness and color to the soup.

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

Cumin: A spice that adds a warm, earthy flavor with a hint of citrus.

Smoked paprika: Adds a smoky, slightly sweet flavor that enhances the overall taste of the soup.

Chicken broth: The liquid base of the soup, providing a savory depth of flavor.

Salt: Enhances the flavors of the other ingredients.

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

When preparing the split peas, ensure they are thoroughly rinsed to remove any debris or dust. This step is crucial for achieving a clean and smooth texture in your soup. Additionally, when you add the ham hock to the pot, make sure it is fully submerged in the chicken broth to extract maximum flavor. As the soup simmers, periodically skim off any foam that rises to the surface to keep the broth clear. When shredding the ham meat, use two forks to pull it apart easily, ensuring you get fine, even pieces that will distribute well throughout the soup. Finally, taste and adjust the seasoning with salt and black pepper at the end to ensure the flavors are balanced.

• split peas - Substitute with lentils: Lentils cook faster and have a similar texture, making them a good alternative in soups.

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

• chopped onion - Substitute with leeks: Leeks offer a milder, slightly sweet flavor that can enhance the soup's taste.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile if fresh garlic is unavailable.

• chopped carrots - Substitute with parsnips: Parsnips have a sweet, earthy flavor that complements the soup well.

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

• cumin - Substitute with coriander: Coriander has a warm, citrusy flavor that can provide a different but pleasant twist.

• smoked paprika - Substitute with regular paprika: Regular paprika can provide a similar color and mild flavor, though it lacks the smokiness.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the soup.

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

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the soup's seasoning.

• Allow the split pea soup to cool completely before storing. This helps maintain the texture and flavor of the soup.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• If you plan to consume the soup within a few days, store it in the refrigerator. It will stay fresh for up to 4 days.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without losing its deliciousness.

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

• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also reheat it in the microwave, but be sure to stir it halfway through to avoid hot spots.

• If the soup thickens too much after freezing, add a splash of chicken broth or water to reach the desired consistency.

• Garnish with freshly chopped parsley or a sprinkle of smoked paprika before serving to enhance the presentation and flavor.

• Stovetop Method:

  1. Pour the leftover split pea soup into a saucepan.
  2. Heat over medium-low, stirring occasionally to prevent sticking.
  3. Add a splash of chicken broth or water if the soup has thickened too much.
  4. Once heated through, serve hot and enjoy the revived flavors.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or a microwave-safe plate to avoid splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Let it sit for a minute before serving to ensure even heat distribution.

• Slow Cooker Method:

  1. Pour the leftover split pea soup into the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours.
  3. Stir occasionally to ensure even heating.
  4. Serve directly from the slow cooker for a warm and comforting meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 20-30 minutes, stirring halfway through.
  5. Once heated thoroughly, serve hot and savor the flavors.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the split pea soup in the top pot.
  3. Stir occasionally, allowing the gentle heat to warm the soup evenly.
  4. Once heated through, serve immediately for a perfectly warmed dish.

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

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

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

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

• Measuring spoons: Measuring spoons are necessary for measuring out the cumin, smoked paprika, salt, and black pepper.

• Wooden spoon: A wooden spoon is ideal for stirring the soup as it simmers, ensuring that the ingredients are well mixed and the flavors are evenly distributed.

• Tongs: Tongs are useful for removing the ham hock from the pot once it has cooked.

• Fork: A fork is needed to shred the meat from the ham hock before returning it to the soup.

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

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

Use a pressure cooker: Cut cooking time by using a pressure cooker instead of simmering for 1.5 hours.

Pre-rinse split peas: Rinse and sort the split peas ahead of time to save a few minutes.

Shred ham hock early: Once the ham hock is cooked, shred the meat while the soup is still simmering to save time.