Split Pea Soup Recipe

Split peas: These are dried peas that are split in half for quicker cooking. They add a creamy texture and earthy flavor to the soup.

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

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

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

Celery: Contributes a subtle bitterness and crunch to balance the flavors.

Vegetable broth: The liquid base of the soup, adding depth and richness to the overall flavor.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a mild heat and complexity to the soup.

When sautéing the onion and garlic, make sure to use medium heat to avoid burning. This will ensure they become soft and release their natural sweetness, enhancing the overall flavor of the soup.

• split peas - Substitute with green lentils: Green lentils have a similar texture and cook in a comparable amount of time.

• onion - Substitute with leek: Leeks provide a milder flavor and similar texture when cooked.

• garlic - Substitute with shallots: Shallots offer a subtle garlic-like flavor and can be used in a similar quantity.

• carrots - Substitute with parsnips: Parsnips have a sweet, earthy flavor that complements the soup well.

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

• vegetable broth - Substitute with chicken broth: Chicken broth provides a rich, savory flavor, though it is not vegetarian.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor and can enhance the overall taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity.

• Allow the split pea soup to cool completely before storing. This helps prevent condensation, which can lead to freezer burn or spoilage.

• Transfer the cooled soup into airtight containers or heavy-duty freezer bags. For easy portioning, consider using individual serving sizes.

• If using containers, leave about an inch of space at the top to allow for expansion as the soup freezes. For freezer bags, lay them flat to save space and ensure even freezing.

• Label each container or bag with the date and contents. This helps you keep track of how long the soup has been stored and ensures you use the oldest batches first.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place the containers or bags in the freezer, where the soup can be kept for up to 3 months.

• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. For a quicker option, you can use the defrost setting on your microwave.

• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. If the soup has thickened too much, add a splash of vegetable broth or water to reach your desired consistency.

• Taste the reheated soup and adjust the seasoning if necessary. Sometimes, freezing can dull the flavors, so a pinch of salt or black pepper might be needed to bring it back to life.

• Serve the reheated soup hot, perhaps with a slice of crusty bread or a sprinkle of fresh herbs for an added touch of freshness.

• For stovetop reheating, pour the split pea soup into a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating. If the soup has thickened too much, add a splash of vegetable broth or water to reach your desired consistency.

• To reheat in the microwave, transfer a portion of the split pea soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until the soup is hot throughout.

• For oven reheating, preheat your oven to 350°F (175°C). Pour the split pea soup into an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot.

• If you have a slow cooker, you can reheat the split pea soup by transferring it to the slow cooker and setting it on low. Allow it to heat for 1-2 hours, stirring occasionally, until it reaches the desired temperature.

• For those with an immersion blender, you can reheat the split pea soup directly in the pot on the stovetop. As it heats, use the immersion blender to blend the soup to your preferred texture, ensuring it heats evenly.

• Large pot: A deep and spacious pot to accommodate all the ingredients and allow the soup to simmer properly.

• Colander: Useful for rinsing the split peas under cold water to remove any debris or dirt.

• Cutting board: Provides a stable surface for chopping the onion, garlic, carrots, and celery.

• Chef's knife: Essential for chopping and mincing the vegetables efficiently.

• Wooden spoon: Ideal for stirring the ingredients while sautéing and simmering to prevent sticking.

• Measuring cups: Necessary for accurately measuring the split peas and vegetable broth.

• Measuring spoons: Useful for measuring the salt and black pepper to taste.

• Ladle: Handy for serving the hot soup into bowls.

Pre-chop vegetables: Chop the onion, garlic, 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 peas quickly: Use a fine-mesh strainer to rinse the split peas under cold water efficiently.

Batch cook: Make a larger batch of split pea soup and freeze portions for future meals.

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