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.

Garlic: Provides a pungent, aromatic depth to the dish.

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

Celery: Contributes a subtle, earthy flavor and texture.

Ham hock: Imparts a smoky, savory taste and provides meat for the soup.

Water: The base liquid for the soup, helping to cook the peas and meld the flavors.

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

Bay leaf: Infuses the soup with a mild, herbal aroma.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a hint of heat and depth to the dish.

To enhance the flavor of your yellow split peas, consider toasting them in a dry skillet over medium heat for a few minutes before adding them to the pot. This will bring out a nutty aroma and add depth to your soup. Additionally, when simmering the ham hock, make sure to skim off any foam that rises to the surface to keep the broth clear and clean.

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

• yellow split peas - Substitute with red lentils: Red lentils cook faster and have a slightly different flavor but can still provide a similar consistency.

• onion - Substitute with shallots: Shallots have a milder taste and can add a subtle sweetness to the soup.

• onion - Substitute with leeks: Leeks offer a more delicate and slightly sweet flavor, which can complement the soup well.

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

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor along with a bit of sweetness.

• carrots - Substitute with parsnips: Parsnips have a slightly sweeter and earthier flavor, which can add depth to the soup.

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

• celery - Substitute with fennel: Fennel has a mild anise flavor that can add a unique twist to the soup.

• celery - Substitute with bok choy: Bok choy can provide a similar crunch and mild flavor.

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

• ham hock - Substitute with bacon: Bacon can provide a smoky and salty flavor, though it may be less meaty.

• water - Substitute with chicken broth: Chicken broth can add more depth and richness to the soup.

• water - Substitute with vegetable broth: Vegetable broth can provide a similar base while keeping the dish vegetarian.

• dried thyme - Substitute with fresh thyme: Fresh thyme can offer a more vibrant and aromatic flavor.

• dried thyme - Substitute with herbes de Provence: Herbes de Provence can add a complex blend of flavors, including thyme.

• bay leaf - Substitute with oregano: Oregano can provide a different but complementary herbal note.

• bay leaf - Substitute with rosemary: Rosemary can add a robust and aromatic flavor to the soup.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• pepper - Substitute with white pepper: White pepper can provide a similar heat with a slightly different flavor profile.

• Allow the soup to cool to room temperature before storing. This prevents condensation and helps maintain the texture and flavor.
• Transfer the soup to airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label the containers with the date of preparation. This helps keep track of freshness and ensures you consume the soup within a safe timeframe.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is set to 40°F (4°C) or below.
• For longer storage, place the soup in the freezer. It can be kept frozen for up to 3 months without significant loss of quality.
• When freezing, leave some space at the top of the container to allow for expansion. This prevents the container from cracking or the soup from spilling.
• To reheat refrigerated soup, transfer it to a pot and warm over medium heat, stirring occasionally until heated through.
• For frozen soup, thaw it in the refrigerator overnight before reheating. Alternatively, you can use the defrost setting on your microwave.
• If the soup appears too thick after reheating, add a splash of water or broth to achieve the desired consistency.
• Always taste and adjust the seasoning with salt and pepper after reheating, as flavors can mellow during storage.

• For stovetop reheating, pour the leftover soup into a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating. Add a splash of water or broth if the soup has thickened too much.
• To reheat in the microwave, transfer a portion of the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.
• For oven reheating, preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is warmed through.
• If you have a slow cooker, set it to low and transfer the soup into the pot. Heat for 1-2 hours, stirring occasionally, until the soup is hot.
• For a quick reheat using a double boiler, place the soup in the top pot and simmer water in the bottom pot. Stir occasionally until the soup is heated through. This method helps prevent the soup from sticking to the pot.

• 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, garlic, carrots, and celery.

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

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

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

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

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

• Fork: A fork can be used to shred the meat from the ham hock.

• Bowl: A bowl is useful for holding the shredded ham before it is returned to the soup.

Prep ingredients in advance: Chop the onion, garlic, carrots, and celery the night before to save time on cooking day.

Use pre-cooked ham: Substitute the ham hock with pre-cooked ham to reduce cooking time.

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

Use a pressure cooker: Cook the soup in a pressure cooker to cut down the simmering time significantly.

Batch cooking: Double the recipe and freeze portions for future meals, saving time on busy days.