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

FAQs

How do you reheat frozen split pea soup? ›

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.

Pea Variety: The main difference lies in the type of peas used. Split pea soup is typically made from dried split peas, while green pea soup is made from fresh or frozen green peas. Texture: Split pea soup has a thicker and heartier texture compared to green pea soup.

If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening.

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.

How you reheat soup has a lot to do with how well frozen soup turns out. It's best to thaw the soup prior to heating, ideally overnight in the fridge, then gently reheat in a saucepan over low heat, stirring frequently to ensure nothing sticks or burns. The stovetop gives you greater heat control for more even cooking.

You also can cook batches of lentils, peas or chickpeas and freeze them in single-serving or meal-size portions. Pulses that are firmer after being cooked will freeze better than those cooked to a soft texture.

How to Store and Freeze This 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 ...

Split pea soup naturally thickens as the peas break down during cooking and also as it sits, especially if refrigerated. If it's too thick for your liking, you can easily thin it by adding a bit of chicken or vegetable broth, or even water, until you reach your desired consistency.

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.

While green peas do not cause many problems, dried peas which are split peas, have these side effects. Too many split peas can cause gas buildup in the stomach and cause discomfort. However, taking split peas in regulated quantities can help avoid gastric problems.

Why is split pea soup so gassy? ›

Why is pea soup so gassy? Pea soup is gassy because when bacteria in the digestive tract digest small sugars called oligosaccharides that are present in the beans, it creates gas.

If you add to many peas its not a problem because you can add more water to thin it out a little. On the other hand if you don't put in enough and have to add more it will overcook the peas you put in first. If you cook peas for too long the soup turns a brown color more than a green color.

According to the United States Department of Agriculture (USDA), soups and stews containing meat and vegetables will be safe to eat for three to four days if refrigerated.

Place the peas, water and ham hocks in a stock pot, and bring to a boil. A foamy residue will form at the top; this is due to the starch in the peas. Use a spoon to skim it off.

It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and combination meals). Reheating will take longer than if the food is thawed first, but it is safe to do when time is short.

Before you reheat your soup, you may want to thaw it to speed up the cooking time. However, it's not necessary to thaw your soup before reheating it, and you may choose to reheat your soup from frozen.

It's fine to reheat without defrosting, as long as you heat it up to boiling point before eating it. Microwave is easiest.

If you have the time, the ideal method is to place the frozen container of soup in the fridge for two days before you want to use it. It will thaw in a day or two, depending on the size and shape of the storage container.