Vegan Split Pea Soup Recipe - Vegan in the Freezer (2024)

FAQs

Is it OK to freeze split pea soup? ›

Split pea soup can be kept refrigerated for about a week, or frozen for up to three months. To freeze, cool the soup completely, then transfer to freezer containers or bags. Thaw overnight in the refrigerator, or gently warm the frozen soup in a saucepan over low heat on the stove top.

How to Thicken Split Pea Soup. The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.

Like their family members, split peas are a good source of protein and fiber, especially soluble fiber. They contain nutrients and compounds that support health and prevent chronic diseases like diabetes, heart disease, high blood pressure, inflammation, osteoporosis and cancer.

Using onions, garlic, and fresh spices like thyme will add flavor to the soup. The real trick to making a bland pea soup extra tasty is using a bone or ham hock in the soup during the cooking process. Chicken broth will also add flavor to the soup.

Soups with a creamy consistency, like potato or chowders, might not taste good after freezing because it affects the texture and makes potatoes mushy. Rice, beans, and noodle soups might also taste different or become mushy. Typically, broth-based soups will freeze well.

All soup can be frozen, but brothy soups, puréed soups, and soups packed with hearty vegetables and proteins (think: lentil, minestrone, or French onion) freeze better than those made with milk, cream, pasta, or grains.

These sugars are not broken down during digestion and therefore reach the colon mostly intact. Fermentation of pea's raffinose family of oligosaccharide sugars in the colon results in the production of intestinal gas.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.

Enclosed in a smooth fibrous pod, the inner spherical seeds of green peas contain a remarkable amount of bowel-stimulating dietary fiber. According to the USDA, 1 cup of cooked green peas contains 9 grams of dietary fiber, which is 32% of the Daily Value.

Can I eat split pea soup every day? ›

YES! Green split peas are super nutritious and healthy addition to a balanced diet. The high fiber and protein content of this soup will keep you full and satisfied. High in protein: Split green peas are a good source of plant-based protein, this soup has 27 grams per serving.

Luckily, there is an option that is just as accessible as ham hock, which can be found in nearly any supermarket. Smoked turkey meat, sold generally as legs or wings, is a worthy substitute for ham hocks, providing a comparable level of savory meatiness and smokiness.

Bay leaves, thyme and parsley – fresh or dry herbs work well here. Salt and pepper – I like to wait to add majority of salt until the ham has cooked with the soup, some hams tend to be very salty while others not as much so if you wait you won't over-salt the soup.

Onion, lots of garlic, bay leaves, oregano and thyme make this soup taste amazing. We recommend using fresh thyme for the best taste.

Just mix equal parts water and starch and stir before SLOWLY adding it to the soup. Seriously, you don't want to overshoot it and make a split pea mousse. Flour sifted and whisked into the soup will work. You can make a Roux from butter and flour too and add it to the soup to thicken it.

You can thaw frozen soup in two different ways. The first is by defrosting it in the refrigerator for six to eight hours. For quicker thawing, you can use the microwave. Transfer frozen soup into a microwave-safe container and set the machine to the defrost setting.

Storage: Ham and Split pea soup will last for about a week in the fridge (covered in an airtight container) or you can freeze it for up to 3-4 months. To thaw, simply place the frozen soup in the fridge overnight.

If the peas are very old and dried out, they won't soften.

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.