Split Pea Soup Recipe

Split peas: These are dried peas that have been peeled and split in half. They cook down to a creamy texture and are the base of this soup.

Onion: Adds a sweet and savory flavor to the soup. Use a medium-sized one, chopped finely.

Garlic: Provides a robust and aromatic flavor. Use fresh cloves, minced.

Vegetable broth: This is the liquid base of the soup. It adds depth and richness to the flavor.

Water: Used to adjust the consistency of the soup.

Carrots: Adds sweetness and color to the soup. Use medium-sized ones, chopped.

Celery: Adds a subtle, earthy flavor and a bit of crunch. Use fresh stalks, chopped.

Salt: Enhances the overall flavor of the soup. Adjust to taste.

Black pepper: Adds a bit of heat and complexity. Adjust to taste.

When sautéing the onion and garlic, make sure to cook them over medium heat until they become translucent. This will help to release their natural sweetness and enhance the overall flavor of the soup. Additionally, when adding the carrots and celery, cut them into uniform pieces to ensure even cooking. For a creamier texture, you can use an immersion blender to partially blend the soup after it has finished simmering.

• split peas - Substitute with lentils: Lentils cook faster and have a similar texture, making them a good alternative.

• split peas - Substitute with yellow peas: Yellow peas have a similar flavor profile and texture to split peas.

• chopped onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to onions.

• chopped onion - Substitute with leeks: Leeks offer a more subtle onion flavor and add a different texture.

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

• minced garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor when minced.

• vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it is not vegetarian.

• vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth.

• water - Substitute with additional broth: Using more broth instead of water can enhance the soup's flavor.

• chopped carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter taste.

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

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

• chopped celery - Substitute with bell peppers: Bell peppers add a different flavor and a bit of sweetness.

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

• salt - Substitute with seaweed flakes: Seaweed flakes can provide a salty taste along with additional nutrients.

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

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness.

• Allow the split pea soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the cooled soup into airtight containers. For easy portioning, 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. The vegetable broth and split peas will maintain their flavor and texture well during this period.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the integrity of the carrots and celery.

• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of vegetable broth or water if the soup appears too thick.

• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe bowl, cover it loosely, and heat in 1-2 minute intervals, stirring in between, until the soup is hot throughout.

• Adjust the seasoning with salt and black pepper after reheating, as freezing can sometimes dull the flavors.

• Enjoy your reheated split pea soup with a slice of crusty bread or a fresh salad for a complete meal.

• For stovetop reheating, pour the split pea soup into a saucepan and heat over medium-low heat. Stir occasionally to prevent sticking and ensure even heating. Add a splash of vegetable broth or water 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 plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Add a bit of water or broth if needed.
• For oven reheating, preheat your oven to 350°F (175°C). Pour the split pea soup into an oven-safe dish and cover with foil. Heat for about 20-30 minutes, stirring halfway through. Add a little broth or water if the soup appears too thick.
• If you have a slow cooker, transfer the soup to the slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally. This method is great for maintaining the soup's texture and flavor.
• For a quick reheat, use an immersion blender to blend the soup slightly, which will help it heat more evenly. Then, heat on the stovetop or in the microwave as described above.

• Large pot: Used to cook the soup and combine all ingredients.

• Colander: Used to rinse the split peas under cold water.

• Cutting board: Provides a surface for chopping the vegetables.

• Chef's knife: Essential for chopping the onion, garlic, carrots, and celery.

• Wooden spoon: Used for stirring the ingredients while sautéing and simmering.

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

• Measuring spoons: Used to measure the salt and black pepper.

• Ladle: Used to serve the hot soup into bowls.

Rinse the peas in advance: Rinse and soak the split peas overnight to reduce cooking time.

Use pre-chopped vegetables: Buy pre-chopped onions, carrots, and celery to save prep time.

Instant pot method: Use an Instant Pot to cook the soup in a fraction of the time.

Batch cooking: Make a large batch and freeze portions for quick meals later.

Pre-made broth: Use store-bought vegetable broth to skip making it from scratch.