Canadian Yellow Split Pea Soup with Ham Recipe

Yellow split peas: These are dried peas that have been split and are used to create a creamy texture in the soup.

Onion: Adds a sweet and savory depth of flavor when sautéed.

Garlic: Provides a pungent and aromatic base for the soup.

Ham: Adds a smoky and salty flavor, making the soup hearty and satisfying.

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

Carrots: Adds sweetness and a slight crunch to the soup.

Celery: Provides a fresh and slightly peppery flavor.

Dried thyme: A herb that adds earthy and slightly minty notes.

Black pepper: Adds a mild heat and enhances the overall flavor.

Bay leaves: Infuses the soup with a subtle, aromatic flavor.

When sautéing the onion and garlic, make sure to cook them over medium heat until they are translucent and fragrant, but not browned. This will ensure they release their natural sweetness and create a flavorful base for the soup. Additionally, when adding the ham, allow it to cook until it starts to caramelize slightly, which will enhance the overall depth of flavor in the soup.

• yellow split peas - Substitute with green split peas: Green split peas have a similar texture and flavor, making them a suitable alternative.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky taste, though it lacks the fresh aroma.

• diced ham - Substitute with smoked turkey: Smoked turkey offers a similar smoky flavor and meaty texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version while maintaining a rich flavor.

• sliced carrots - Substitute with parsnips: Parsnips have a slightly sweet and earthy flavor, similar to carrots.

• sliced celery - Substitute with fennel: Fennel provides a similar crunch and a mild anise flavor that complements the soup.

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

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• bay leaves - Substitute with thyme sprigs: Thyme sprigs can add a similar depth of flavor to the soup.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the soup to airtight containers. For easy portioning, consider using smaller containers or even freezer bags.

• Label each container with the date and contents. This ensures you know exactly what you’re grabbing from the freezer and helps you keep track of how long it’s been stored.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. This keeps it fresh and ready to reheat.

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

• When ready to eat, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the quality of the soup.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a bit of chicken broth or water to reach your desired consistency.

• Avoid reheating the soup multiple times. Only reheat the portion you plan to consume to maintain the best flavor and texture.

• If you notice any off smells, discoloration, or changes in texture, it’s best to discard the soup. Food safety is paramount.

• For stovetop reheating:

  1. Pour the leftover soup into a large pot.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of chicken broth or water if the soup has thickened too much.
  4. Heat until the soup is warmed through, approximately 10-15 minutes.

• For microwave reheating:

  1. Transfer the soup to 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. Continue heating in 1-minute intervals, stirring each time, until the soup is hot.

• For oven reheating:

  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 prevent drying out.
  4. Heat for about 20-30 minutes, stirring halfway through, until the soup is heated thoroughly.

• For slow cooker reheating:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally, until the soup is hot.

• For sous vide reheating:

  1. Place the soup in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 1-2 hours until the soup is warmed through.

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

• Wooden spoon: A wooden spoon is useful for stirring the ingredients without scratching the pot.

• Cutting board: A cutting board is needed for chopping the onion, garlic, carrots, and celery.

• Chef's knife: A chef's knife is important for efficiently and safely chopping the vegetables and dicing the ham.

• Measuring cups: Measuring cups are necessary for accurately measuring the yellow split peas, chicken broth, and other ingredients.

• Measuring spoons: Measuring spoons are used to measure out the thyme and black pepper.

• Colander: A colander is useful for rinsing and draining the yellow split peas before adding them to the soup.

• Ladle: A ladle is handy for serving the soup once it is ready.

• Peeler: A peeler can be used to peel the carrots before slicing them.

• Garlic press: A garlic press can make mincing the garlic cloves quicker and easier.

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

Use pre-cooked ham: Opt for diced ham that's already cooked to cut down on cooking time.

Instant pot method: Use an Instant Pot to cook the soup in under an hour instead of simmering for 2 hours.

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

Pre-rinse peas: Rinse and drain yellow split peas in advance to streamline the cooking process.