I made 5 gallons of split pea soup today for my freezer for the winter.

Good lord.

Do you live alone

What happens if you don't split the pea?

Did you put carrots and potatoes in it?

Can I trade you some of my black bean soup? I love split pea soup in the winter!

Did you include small pieces or boiled bones of needlessly murdered animals? Most Americans make it this way. I've been told that it's the murder that gives it flavor but when I've eaten iit all I taste is dead pig.

I love the taste of dead pig.

Yummm!!!!!!!

Pea green OP. No, really.

You're going to have to post your recipe OP

Greg!!!!!!!!

Help us!!!!

BLEEECH!!!

Hello, R10.

I adore split pea soup.

And my recipe for split pea soup is superior to all others.

How long does it take to split all those peas?

more like spit pea soup

R13, Does it contain celery and carrots?

I do not put potatoes in as I am freezing it and do not like frozen potatoes unless they are mashed with butter or encased in some sort of fat.

I make split pea usually once a year. It'll last until next winter. I do use ham and of course make my own broth.

I would happily trade some for black bean, I love all legumes except lentils. I make a spinach and white beans soup and a chick pea soup too. please share your black beans soup recipe!

Pass on split pea soup but I will take some of your pot pie filling and r4’s black bean soup.

add some lentils and have a dirt soup frigus.

thread is making me HONGRY!

I do make the very very best pot pie filling and would happily share with you r18.

I was bummed, I accidentally got fila dough instead of puff pastry for the pot pie tops and now I need to figure out what to do with all of it (the dough)

I made ciabatta rolls to go with the soup today, throughout the year I may add potatoes to individual servings after I defrost

This is an astonishing coincidence: I'm in the midst of making split pea soup right now (but not five gallons, more like two or three gallons).

Filo dough = baklava and send some my way please!

I am thinking more savory r23, anything sweet I make is never as good as purchased stuff. I think because I am not passionate about sweets.

r22, tis the season!

Split pea soup should be like silk.

I love it!

I could use some.

Girl no, that’s too much soup but I am sure it’s delicious

I am making split pea soup next week with my ham bone from Thanksgiving. I use yellow split peas and make the Quebecois version. Good job Rescue Chick!

Try making spanikopita with the Phyllis pastry. That's what I use it for. Layer it like lasagna don't bother making individual triangles. Too much trouble.

Ok then r24, how about spanakopita? Would be nice with pea soup. But I adore baklava.

Greg you never responded to my request for your creamy onions recipe. Rescue chic share your pea soup recipe

Not Phyllis. Phyllo!

I have made spanakopita-like triangles using leeks and goat cheese (creamy, not chalky), and everyone loves them. I like r29's idea of layering it instead of making triangles, though.

[quote] Try making spanikopita with the Phyllis pastry.

Thanks for the tip, but I'll pass.

I made split pea soup, too. I use yellow potatoes, but I don’t freeze my soup.

No carrots, but lots of caramelized onions and some diced tomato.

I am not a great recipe sharer because I never measure anything.

I rinse 2/3rds of the peas I will be using. Put them in water with bay leaves and a 1/2 teaspoon of baking soda. cook.

Roast the ham bones and bits and pieces with onions and carrot ends until dark deep brown. In a separate pot, make the broth with the roasted everything. Simmer at least 4 hours.

Once the broth is done and strained add to the cooked peas and hit it all with an immersion blender. Add the other 1/3rd uncooked peas to the pot and simmer. add a few finely chopped onions and finely chopped celery, continue to simmer for an hour. add sliced carrots, some lemon juice, basil, oregano, ham, pepper and garlic. simmer until carrots and peas are soft. add a stick of butter. dinner.

I did it first, r27!

That sounds good @R36

How big is your freezer???

What containers do you keep all the frozen soup in?

I have one chest freezer. I had 2 but gave one away when I moved because of lack of room at my new place. I use take out containers.

Nobody asked, but this is my recipe for split pea soup:

Caramelized onions, lots

1 lb. split peas, soaked (in the fridge). Don't discard the soaking water. Use the soaking water in your soup.

1 Tbsp. dried oregano

2 Tbsp. smoked paprika

2-3 lbs. yellow potatoes, diced

28-oz. can of diced tomatoes

1 Tbsp. Diamond Crystal kosher salt. If using regular salt, cut that in half or so.

I eat this with some cheese.

No, bot jealous. Vile and nasty stuff. Just the sight makes me want to puke.

^^^not jealous not "bot".

mmm, even better the next day.

the only issue is, my dog is fucking bonkers over split pea soup and if I make home made bread of any sort he's deliriously bonkers. he makes hard eye contact the entire time I eat and copiously drools. he does the same for tuna sandwiches and egg sandwiches. ridiculous beasty

[quote]I made 5 gallons of split pea soup today for my freezer for the winter.

It sounds as though you might need to put your freezer on a diet come springtime.

Did you make a couple of separate batches? Or do you have a restaurant sized stock pot?

Hey OP, if I bring some pizza frite, can I get a container to go?

I love soup. Can eat it year round, regardless of the weather.

I make a pretty mean leek and potato soup, pasta fazool and cream of tomato.

🍜🍜🥖

r46, I used 2 large stock pots. r47, as always, yes of course!!!

I am PEA GREEN with Envy!!

Rescue chic, I remember you loving split pea soup and I am also a member of this club. By the end of winter I'm sick of it and won't touch it, then when cold weather rolls around again I start craving it. The circle of life.

I love having a freezer full of individually frozen meals. I HATE having to think about lunch first thing in the morning, it grosses me out. I usually have enough different items to not get sick of things fortunately.

This thread reminds me of this curried split pea soup recipe from DL fave Bar Bush (found in one of my mom's old cookbooks). The instruction in all caps "MUST BE REALLY COLD!" cracks me up, I can see cranky old Bar yelling at some WH cook that they screwed up the soup because it's room temperature.

Does Greg have alerts on, or something?

R53

Why would you ask that, R53?

I didn’t care for split pea soup until I started simmering it with a Parmesan rind. Changed the taste for the better.

r55 Because you always show up in threads whenever your name is mentioned.

I'm not Gerg, BTW, if that remark was directed at me.

I have a wedge of Kirkland Parmesan and will try that rinds thing on my next pot of beans.

A little shutting up, R52/R58, would go a long way.

i'm having a snellination of captain crunch crunchberries.

r58 Nope. I was just curious because it's something I noticed.

I do the parmesan rind in chick pea soup and white beans soup

Beetlejuice, Beetlejuice, Beetlejuice.

Don't say it's name, it'll conjure it up.

Pea soup tastes just as good coming up as it does going down!

I decided to do pizza pockets with the filo dough

How do you package five gallons of soup? Do you put it in ziplock bags? Perhaps, a quart at a time? So intrigued.

haha, quarts and pints at a time r67 so I have sizing for lunch or dinner.

What is pizza frite? Pizza fries?

r69 Pizza frite is a small(about the size of 2 playing cards) thin piece of pizza dough. Slashed through 3 or 4 times, then deep-fried until golden. Sprinkle with salt, and you have a good and different bread to go along with your soup. Instead of salt, some people like to dust it with powdered sugar for a sweet treat. Mangia bene!

Op, that’s nothing to brag about.

and yet, I did.

My black bean soup is one of those clean out the refrigerator recipes.

I make chicken stock regularly for most of my soups with the leftovers from roast chicken (I freeze them until I have 2 or 3), all the leftover vegetables in the refrigerator, at least one chopped onion, garlic, salt, some Mediterranean spice, maybe a bay leaf. Simmer at least 4- 6 hours. Once this is strained, chilled to remove the fat, I freeze it in quart baggies.

For black bean soup, I brown 1 lb. lean ground beef and strain. Remove the meat from the pan and use the drippings to sauté one chopped yellow onion, 3- 4 cloves of garlic, finely chopped celery (2- 3 stalks), 1/2 finely chopped green pepper. Add these vegetables and the cooked meat to a large soup pot, mix in anout 2 qts. chicken stock, one can chopped tomatoes, 1/2 can tomato sauce, plus 2- 3 cans of black beans with the juice, or about 6 cups pre-cooked, if using dried beans. Stir in 1 tbsp. Worcestershire sauce, 1 tbsp. Kikoman, add chili powder, salt and pepper to taste. Badia complete spice is also a good option. Let simmer for at least an hour, then add one can of black beans that were pureed in a blender to thicken. I usually simmer for another 30 minutes or so.

I may add a half can of beer for variety and play with the spices, depending on what I have. Very basic, but my family likes it.

thank you for that r73!!

I will be making my spaghetti sauce tomorrow, and also Thai basil chicken and I'll make enough of both to freeze. I may also do a minestrone soup. My problem is I don't have enough freezer space to get carried away. My sister once suggested I wait until the food has cooled then spoon it into plastic freezer bags. They take up less space. And no, I am not jealous. I admire your industry.

I make lentil soup about once a month in the winter. I usually use canned lentils. Last time I did not and the FODMAPS were off the chart an not amenable to office work. Anyhow, the lentil soup is dead easy. Just sautee onion, garlic with some olive oil. Throw in carrot and celery. Then one red pepper and a jalpeno. Add chicken stock, the lentils (drained and rinsed) and Italian seasoning. Simmer for 40 mins, but is better the next day. A great easy, go to soup. Hearty and healthy!

r76 To "tame" the lentils cook them with summer savory, or better yet, epazote. Also try adding an acid to the cookpot or each bowl, suggestions are: vinegar, lemon juice and tomatoes.💨💨💨

Love Lentil soup. I think I'll make some!

Oh I forgot also s can of stewed tomatoes on the lentil soup.

My "secret" for cooking beans is to not discard the soaking liquid. I also do the overnight soak in salted water.

I cook the beans in the soaking liquid and it makes a nice broth. No need to add other kinds of stock.

I do thicken with Maseca corn masa. I want to try the Bob's Red Mill corn masa as it's supposed to have more of a corn flavor than Maseca.

Jesus, is RC another sock of "it"?

Every once in a while, I make Frito chili pie and thicken it with masa, it is so good as comfort food.

Sometimes I hard boil an egg.

I made chicken stew! Soso good! Cut up two chicken breasts in smallish chunks, sauteed in olive oil with crushed garlic, salt pepper and Penzies Tuscan Sunset mix of spices. After it was brown, I sauteed carrots, broccoli, chopped brussel sprouts, green beans, one russet potato and onion, then combined them with the chicken pieces, salt pepper, and seasoning, and made a gravy with pan drippings and chicken bullion. It was delicious. I froze two containers with two more servings in each container.