Canadian Yellow Split Pea Soup with Ham Recipe

Yellow split peas: These are the star of the soup, providing a creamy texture and mild flavor when cooked.

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

Garlic: Enhances the flavor with its aromatic and pungent taste.

Ham: Provides a smoky and salty depth to the soup.

Carrots: Adds a touch of sweetness and color.

Celery: Contributes a subtle earthy flavor and crunch.

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

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

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

When preparing yellow split peas, it's crucial to rinse and drain them thoroughly to remove any debris or dust. This step ensures a cleaner flavor and better texture in your soup. Additionally, when sautéing the onion and garlic, make sure to cook them until they are just softened and fragrant, which helps to build a rich base for the broth. For a deeper flavor, consider browning the ham slightly before adding the other vegetables. This caramelization adds a subtle complexity to the final dish.

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

• yellow split peas - Substitute with red lentils: They cook faster and provide a slightly different flavor but still maintain the soup's consistency.

• chopped onion - Substitute with leeks: They offer a milder flavor and can add a subtle sweetness to the soup.

• chopped onion - Substitute with shallots: They provide a more delicate and slightly sweeter taste compared to onions.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the flavor.

• minced garlic - Substitute with shallots: They can add a mild garlic-like flavor and a bit of sweetness.

• diced ham - Substitute with smoked turkey: It provides a similar smoky flavor and texture.

• diced ham - Substitute with bacon: It adds a smoky and salty flavor, though it may be slightly fattier.

• chopped carrots - Substitute with parsnips: They have a similar texture but offer a slightly sweeter and earthier flavor.

• chopped carrots - Substitute with sweet potatoes: They add a different sweetness and a creamy texture to the soup.

• chopped celery - Substitute with fennel: It provides a similar crunch and a slight anise flavor.

• chopped celery - Substitute with bok choy: The stalks offer a similar texture, though the flavor will be milder.

• chicken broth - Substitute with vegetable broth: It makes the soup vegetarian while maintaining a rich flavor.

• chicken broth - Substitute with beef broth: It provides a deeper, richer flavor, though it will alter the taste slightly.

• dried thyme - Substitute with fresh thyme: Use three times the amount of fresh thyme to dried thyme for a more vibrant flavor.

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

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

• black pepper - Substitute with cayenne pepper: Use sparingly for a spicier kick.

• Allow the soup to cool completely before storing. This helps maintain the texture and flavor of the yellow split peas and ham.
• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label the containers with the date. 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 soup will stay fresh and flavorful during this period.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without compromising its taste and texture.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps preserve the quality of the ingredients.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth or water if the soup is too thick.
• Adjust the seasoning after reheating. Sometimes, frozen soups may need a bit more black pepper or thyme to refresh the flavors.
• Serve the reheated soup hot, garnished with fresh herbs or a sprinkle of croutons for added texture.

• For stovetop reheating:

  1. Pour the leftover soup into a large pot.
  2. Heat over medium-low, stirring occasionally to prevent sticking.
  3. Add a splash of chicken broth or water if the soup is too thick.
  4. Heat until the soup is steaming hot and thoroughly warmed through.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the soup is piping hot.

• For slow cooker reheating:

  1. Place the leftover soup in the slow cooker.
  2. Set to low heat and cover with the lid.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is hot and ready to serve.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with foil.
  3. Heat for 20-30 minutes, stirring halfway through.
  4. Ensure the soup is heated through before serving.

• For double boiler reheating:

  1. Fill the bottom pot of the 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 enjoy.

• 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 soup occasionally to prevent the ingredients from sticking to the bottom of the pot.

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

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

• Measuring cups: Measuring cups are used to measure the correct amount of yellow split peas, chicken broth, and other ingredients.

• Measuring spoons: Measuring spoons are necessary for measuring out the thyme and black pepper accurately.

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

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

• Peeler: A peeler is useful for peeling the carrots before chopping them.

• Timer: A timer helps keep track of the cooking time to ensure the soup simmers for the correct duration.

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

Use pre-cooked ham: Opt for pre-diced ham to cut down on prep 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 the yellow split peas in advance to streamline the cooking process.