Canadian Yellow Split Pea Soup with Ham Recipe

Yellow split peas: These legumes are the base of the soup, providing a creamy texture and a slightly sweet flavor.

Onion: Adds a savory depth and aromatic quality to the soup.

Garlic: Enhances the overall flavor with its pungent and slightly spicy notes.

Carrots: Adds sweetness and a bit of color to the soup.

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

Ham hock: Adds a rich, smoky flavor and meaty texture to the soup.

Chicken broth: The liquid base that brings all the ingredients together, adding depth and richness.

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

Bay leaf: Adds a layer of complexity with its aromatic, slightly floral notes.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a bit of heat and sharpness to balance the flavors.

When preparing this Canadian Yellow Split Pea Soup with Ham, it's crucial to rinse and drain the yellow split peas thoroughly to remove any debris or dust. Additionally, to enhance the flavor, consider sautéing the onion, garlic, carrots, and celery in a bit of olive oil before adding them to the pot. This step will caramelize the vegetables slightly, adding a deeper, richer taste to the soup.

• 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 texture but still offer a hearty consistency.

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

• onion - Substitute with leeks: Leeks provide a delicate onion flavor and add a unique depth to the soup.

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

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor and add complexity to the soup.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter flavor, which complements the soup well.

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

• celery - Substitute with fennel: Fennel adds a slight anise flavor and a similar crunch to the soup.

• celery - Substitute with bok choy: Bok choy provides a similar texture and a mild flavor that works well in soups.

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

• ham hock - Substitute with bacon: Bacon provides a smoky flavor and can be used in smaller pieces to add depth to the soup.

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

• chicken broth - Substitute with beef broth: Beef broth adds a richer flavor and can be used if you prefer a heartier taste.

• dried thyme - Substitute with fresh thyme: Use three times the amount of fresh thyme to achieve the same flavor intensity.

• dried thyme - Substitute with herbes de Provence: This blend includes thyme and other herbs, adding a complex flavor to the soup.

• bay leaf - Substitute with oregano: Oregano provides a different but complementary herbal note to the soup.

• bay leaf - Substitute with basil: Basil adds a sweet and aromatic flavor that works well in soups.

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

• pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor profile.

• 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 individual serving-sized containers.
• Label the containers with the date of preparation. This ensures you keep track of freshness and avoid consuming expired soup.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or 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. Add a splash of chicken broth or water if the soup is too thick.
• Alternatively, reheat in the microwave. Use a microwave-safe container, cover loosely, and heat in 1-2 minute intervals, stirring in between, until the soup is hot throughout.
• Taste and adjust seasoning with salt and pepper as needed after reheating. The flavors may mellow during storage, so a quick seasoning check ensures the soup is as delicious as when first made.

• Stovetop: Pour the leftover soup into a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating. Add a splash of chicken broth or water if the soup has thickened too much. Heat until the soup is steaming hot and the ham pieces are warmed through.

• Microwave: Transfer the soup to a microwave-safe bowl. Cover 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 throughout. Be cautious as the bowl may become very hot.

• Slow Cooker: Pour the leftover soup into a slow cooker. Set to low and heat for 1-2 hours, stirring occasionally. This method is great for maintaining the soup's texture and flavor without the risk of burning.

• Oven: Preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot and the ham is warmed through.

• Double Boiler: Place the soup in the top part of a double boiler. Fill the bottom part with water and bring to a gentle simmer. Stir occasionally and heat until the soup is hot. This method helps to prevent the soup from scorching.

• Large pot: A spacious vessel to combine all the ingredients and allow them to cook evenly.

• Wooden spoon: Ideal for stirring the soup and ensuring that ingredients are well mixed without scratching the pot.

• Knife: Essential for chopping the onion, garlic, carrots, and celery.

• Cutting board: Provides a safe and stable surface for chopping vegetables and ham.

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

• Measuring spoons: Necessary for measuring the thyme and other seasonings.

• Ladle: Perfect for serving the soup into bowls once it's ready.

• Tongs: Useful for removing the ham hock from the pot before chopping the meat.

• Bowl: Handy for holding the chopped ham after removing it from the bone.

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

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

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

Instant pot method: Use an Instant Pot to cook the soup in under an hour.

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 process.