Split Pea Soup Recipe

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

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

Garlic: Enhances the overall flavor with its aromatic qualities.

Vegetable broth: Provides a flavorful liquid base for the soup.

Water: Helps to adjust the consistency of the soup.

Carrots: Adds sweetness and texture to the soup.

Celery: Contributes a subtle, earthy flavor and crunch.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and depth to the soup.

When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant, but not browned. This will ensure that they release their natural sweetness and create a flavorful base for your split pea soup. Additionally, when adding the carrots and celery, cut them into uniform pieces to ensure even cooking. This will help maintain a consistent texture throughout the soup.

• dried split peas - Substitute with green lentils: Green lentils have a similar texture and cook time, making them a good alternative for split peas.

• dried split peas - Substitute with yellow split peas: Yellow split peas have a slightly different flavor but will provide a similar consistency and nutritional profile.

• chopped onion - Substitute with leeks: Leeks offer a milder, sweeter flavor that can complement the soup well.

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

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, robust flavor of minced garlic.

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

• vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it will no longer be vegetarian.

• vegetable broth - Substitute with mushroom broth: Mushroom broth provides a deep, umami flavor that enhances the soup's taste while keeping it vegetarian.

• water - Substitute with additional broth: Using more broth instead of water will make the soup more flavorful.

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

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

• chopped celery - Substitute with fennel: Fennel provides a slightly sweet and anise-like flavor, adding a unique twist to the soup.

• chopped celery - Substitute with bell peppers: Bell peppers offer a different texture and a sweet, slightly tangy flavor.

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

• salt - Substitute with sea salt: Sea salt can provide a different mineral profile and a slightly different taste.

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

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, altering the heat level of the soup.

• Allow the split pea soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label each container with the date of preparation. 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. This keeps the vegetables and broth fresh and flavorful.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its quality.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing process helps maintain the texture and flavor of the split peas and vegetables.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. You may need to add a splash of vegetable broth or water if the soup has thickened too much.
• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe bowl, cover it loosely, and heat on high for 2-3 minutes, stirring halfway through.
• Always check the temperature before serving to ensure the soup is heated through. It should be steaming hot and reach an internal temperature of at least 165°F (74°C) for safe consumption.
• Enjoy your split pea soup with a side of crusty bread or a fresh salad for a complete and satisfying meal.

• Stovetop Method:

  1. Pour the leftover split pea soup into a saucepan.
  2. Heat over medium-low, stirring occasionally to prevent sticking.
  3. Add a splash of vegetable broth or water if the soup is too thick.
  4. Continue heating until the soup is warmed through, about 5-10 minutes.

• Microwave Method:

  1. Transfer the split pea soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot.

• Slow Cooker Method:

  1. Place the leftover split pea soup in the slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and let it warm for 1-2 hours, stirring occasionally.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Pour the split pea soup into an oven-safe dish.
  3. Cover the dish with aluminum foil.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot, stirring halfway through.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the split pea soup in the top pot.
  3. Stir occasionally, heating until the soup is warmed through, about 10-15 minutes.

• Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.

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

• Chef's knife: A chef's knife is necessary for chopping the onion, garlic, carrots, and celery efficiently.

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

• Measuring cups: Measuring cups are used to accurately measure the split peas, vegetable broth, and water.

• Measuring spoons: Measuring spoons ensure the correct amount of salt and pepper is added to the soup.

• Ladle: A ladle is useful for serving the hot soup into bowls.

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

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

• Stove: The stove is used to heat the pot and cook the soup.

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

Use a pressure cooker: Cut down cooking time by using a pressure cooker instead of simmering for an hour.

Rinse split peas: Rinse and sort the split peas ahead of time to save a few minutes.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-made broth: Use store-bought vegetable broth to save time on making your own.