To freeze a batch of soup, cool soup and ladle into an airtight freezer container or freezer bags. Freeze for 3 to 6 months. Thaw soup in a microwave-safe dish at 50 percent power until mostly thawed then heat on 80 percent power until heated through. If the freezer container is not microwave-safe, place the sealed container under cold running water until soup begins to thaw and can be transferred to a microwave-safe dish. If you don't have a microwave, you can thaw in the refrigerator. Not all soups are recommended for freezing.
Here is the absolute best split pea soup recipe I have tasted. It comes from my favorite OAMC cookbook: Once-A-Month Cooking, by Mimi Wilson and Mary Beth Lagerborg. ISBN 1-56179-041-9
Split Pea Soup
12 oz. dry, green split peas
3 c. water
1/2 lb. cooked, cubed ham
3/4 t. onion powder
1/8 t. dried thyme leaves
1/8 t. freshly ground pepper
1/3 c. chopped celery
3/4 c. peeled and sliced carrots
1 c. finely chopped onion
1 bay leaf
salt to taste
Rinse split peas, soak them in cold water overnight; drain. Put peas with remaining ingredients in a large saucepan. Bring to a boil; reduce heat. Stirring occasionally, simmer about 2 hours until peas are tender and turn pasty. Cool and freeze in 6-cup container.
To serve, thaw peas, and simmer until warmed through. If peas are to thick, add water to make consistency of thick soup. Yield: 6 servings.
I like to serve this with my favorite Homemade Croutons from another favorite cookbook (I love cookbooks), The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter (1999 Oxmoor House) ISBN 0-8487-1816-X
3-4 T. olive oil
1 clove garlic, minced
1/2 t. salt
1/2 t. pepper
6 (1-inch) slices French bread, cubed
Combine all ingredients in a large zip-top plastic bag; seal and shake well. Spread cubes on a 15 x 10 inch jelly roll pan; bake at 425 degrees for 10 minutes, stirring after 5 minutes. Yield: 4 cups.