Split Pea Soup For Freezer Recipes

15 BEST SPLIT PEA SOUP RECIPES: COZY SPLIT PEA SOUP AND MORE

Steps:

• In a stock pot, heat olive oil to medium heat. Add onion, carrot, and celery to pot with 1/4 teaspoon salt. Cook for 8-10 minutes until vegetables are softened and onions are translucent. Add garlic and split peas, and cook for 1 more minute.
• Add chicken stock, bay leaves, thyme, and black pepper to the pot. Add ham shank. Bring soup to a boil, stir thoroughly then turn heat down to a simmer and cover.
• Simmer, stirring occasionally. After 45 minutes of cooking, remove ham shank so that you can let lightly cool, then shred meat off the bone. Add meat to pot (if you are using diced ham, add it now), then simmer soup for another 10-15 minutes, until split peas have started to break apart, are very soft, and desired thickness of your soup has been reached, adding 1/2 to 1 cup water. When desired thickness is achieved, discard thyme sprigs and bay leaves. Stir in vinegar and Worcestershire sauce. Taste and adjust salt by 1/4 teaspoon increments if needed.
• Serve with crusty bread or croutons!
• Leftovers keep well in covered container in refrigerator for 4 days. When reheating, add water to loosen.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

SPLIT PEA SOUP FOR FREEZER

Steps:

• In a Dutch oven, combine water, broth, ham, split peas, bay leaves, marjoram and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.
• Uncover, stir in carrots, celery and onions. Bring to a boil. Reduce heat. Simmer, covered for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and pepper. Remove bay leaves and discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes.
• To Freeze: Divide cooled soup among three 2 quart containers. Cover; label. Freeze up to 3 months.
• To reheat frozen soup, transfer soup to large saucepan. Cook, cobered, over medium-low heat about 30 minutes or until heated through, stirring occasionally.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.