Canadian Yellow Split Pea Soup with Ham Recipe

Yellow split peas: These are dried peas that have been split and are commonly used in soups for their creamy texture when cooked.

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

Carrots: Provide sweetness and a slight crunch, balancing the flavors.

Celery: Adds a subtle bitterness and enhances the overall flavor profile.

Garlic: Infuses the soup with a rich, aromatic depth.

Ham hock: A smoked cut of pork that adds a deep, savory flavor and meaty texture.

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

Thyme: A dried herb that adds an earthy, slightly minty flavor.

Bay leaf: Adds a subtle, herbal note that enhances the overall flavor.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a hint of heat and complexity to the soup.

When preparing the yellow split peas, ensure they are thoroughly rinsed and drained to remove any debris or dust. This step is crucial for achieving a clean and smooth texture in your soup. Additionally, when simmering the ham hock with the broth, make sure to skim off any foam that rises to the surface. This will help keep your soup clear and enhance its flavor.

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

• large chopped onion - Substitute with leeks: Leeks provide a milder, slightly sweeter flavor that complements the soup well.

• medium chopped carrots - Substitute with parsnips: Parsnips offer a similar texture and a slightly sweeter taste, adding depth to the soup.

• stalks chopped celery - Substitute with fennel: Fennel has a similar crunch and adds a subtle anise flavor that enhances the soup's complexity.

• cloves minced garlic - Substitute with shallots: Shallots provide a milder, more nuanced flavor that blends well with the other ingredients.

• ham hock - Substitute with smoked turkey leg: Smoked turkey leg offers a similar smoky flavor and meaty texture, making it a great alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base while keeping the dish vegetarian.

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

• bay leaf - Substitute with dried sage: Dried sage provides a warm, earthy flavor that can enhance the soup's overall taste.

• salt and pepper - Substitute with soy sauce and white pepper: Soy sauce adds umami and depth, while white pepper offers a milder, more aromatic heat.

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

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

• Label each container with the date. This ensures you keep track of how long the soup has been stored.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days.

• 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 enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the soup's consistency.

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

• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency.

• Taste and adjust the seasoning with salt and pepper before serving, as flavors can mellow during storage.

• On the stovetop: Pour the leftover soup into a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating. If the soup is too thick, add a splash of chicken broth or water to reach your desired consistency. Heat until the soup is steaming and hot throughout, approximately 10-15 minutes.

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

• In the oven: 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, stirring halfway through to ensure even heating. Add a bit of broth or water if the soup appears too thick.

• Using a slow cooker: Transfer the leftover soup to your slow cooker. Set it to the low setting and heat for 1-2 hours, stirring occasionally. This method is especially useful if you want to keep the soup warm for an extended period.

• In a double boiler: Fill the bottom pot of the double boiler with water and bring it to a simmer. Place the soup in the top pot and heat, stirring occasionally, until the soup is hot. This gentle method helps prevent the soup from scorching.

Enjoy your Canadian Yellow Split Pea Soup with Ham just as delicious as the first time!

• Large pot: A large pot is essential for combining all the ingredients and allowing the soup to simmer and develop its flavors.

• Knife: A knife is needed for chopping the onion, carrots, celery, and garlic.

• Cutting board: A cutting board provides a safe and clean surface for chopping vegetables and meat.

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

• Wooden spoon: A wooden spoon is useful for stirring the soup as it cooks.

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

• Tongs: Tongs are helpful for removing the ham hock from the soup.

• Bowl: A bowl is used to hold the chopped ham after removing it from the bone.

• Measuring spoons: Measuring spoons are used to measure the thyme, salt, and pepper.

• Garlic press: A garlic press can be used to mince the garlic cloves efficiently.

Pre-chop vegetables: Chop the onion, carrots, and celery in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic.

Instant pot method: Use an Instant Pot to cook the soup in a fraction of the time.

Pre-rinse peas: Rinse and drain the yellow split peas the night before.

Store-bought broth: Use store-bought chicken broth to skip making your own.

Double the recipe: Make a larger batch and freeze portions for quick meals later.

Pre-cooked ham: Use pre-cooked ham to eliminate the need for a ham hock.