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I make a big pot of split pea soup once a year. My question is about freezing. What is the proper method of storing soup with meat for the freezer.

Below is the recipe (sort of..I just wing it)



1 bag of green split peas thouroughly washed and rinsed.

I temper them for about 45 min until tender



ham w/ bone placed in the pot and covered with chicken stock



sliced carrots

sliced celery

diced potatoes

2 cloves garlic

sprinkle of thyme

1 onion diced and sliced

2-3 bay leaves

add all of the ingredients to the pot

easy on the salt as the ham is probably cured and stock is already salted

heavy on the freshly gr bl pepper

cover

simmer all day...as the meat falls off the bone discard the bone

you can use a hand blender near the end to smooth out the soup

You can put the soup in freezer bags, lay flat and then the soup freezes

in a very easily stored package.



I wouldn't try to get it to last more than about 3 months or so, though.

It wouldn't hurt you, just loses quality.



:-6

valerie;467195 wrote: You can put the soup in freezer bags, lay flat and then the soup freezes

in a very easily stored package.



I wouldn't try to get it to last more than about 3 months or so, though.

It wouldn't hurt you, just loses quality.



:-6


ok..so just boil the bag then I guess ?

Nomad;467197 wrote: ok..so just boil the bag then I guess ?


Uh, no, why boil the bag? The soup should cool before you put it in

the bag, a funnel makes for easier filling...



I was talking about the "Ziploc" type of freezer bags. They are pretty

"sterile" one would think.



Never mind, you mean when you get it OUT stick the bag in boiling

water to heat your soup, right? Ah geez. I wouldn't actually boil the

bags, you can probably stick them in warm water enough to get the

soup out, put it in it's own pan (soup likes this!!) and then fully heat.



:-6

I Love split pea soup - I wish my husband liked it - my dad was always a soup maker.. I freeze alot of food in bage - let it defrost just alittle and put the soup into a pan to continue defrosting - it's not so messy that way.

so partially defrosted/lightly defrosted then into a pan - I do that with spaghetti sauce - less waste.

recipe sounds good.

Good Morning - Happy Thanksgiving

Patsy

Your recipe sounds great. My mom used to make it. I have yet to master the resipe.

I go with the other freezing suggestion you received, using quart or gallon size freezer bags. Get the ones with the zipper closure..they seal better. You can seal them flat. My suggestion though is, if you are going to stack them in the freezer before freezing, put a piece of wax paper or paper towel between each, till they are frozen. Or the bags will stick together, and will be hard to get apart. I learned that lesson the hard way.:-5



You could probably heat the bag through, or thaw and pour into your pan to heat.

Nomad;467191 wrote: I make a big pot of split pea soup once a year. My question is about freezing. What is the proper method of storing soup with meat for the freezer.

Below is the recipe (sort of..I just wing it)



1 bag of green split peas thouroughly washed and rinsed.

I temper them for about 45 min until tender



ham w/ bone placed in the pot and covered with chicken stock



sliced carrots

sliced celery

diced potatoes

2 cloves garlic

sprinkle of thyme

1 onion diced and sliced

2-3 bay leaves

add all of the ingredients to the pot

easy on the salt as the ham is probably cured and stock is already salted

heavy on the freshly gr bl pepper

cover

simmer all day...as the meat falls off the bone discard the bone

you can use a hand blender near the end to smooth out the soup


that sounds delicious I may make some this weekend... hmmmm I wonder if Jr Minks likes pea soup?? ahahahah

SnoozeControl;467199 wrote: Send excess split pea soup to:

SnoozeControl

PO Box 1223

SnoozeVille, Maryland


Hey, that's near me!:)

My favorite soup .. After you done sending to Snooze my address is as follow:

MUKA PU (AKA carla)

1234 Muka Pu Lane

Carla CA, 98765

Hey, Nomie...do you use a slow cooker to make it, or do it on the stovetop?

Marie5656;468573 wrote: Hey, Nomie...do you use a slow cooker to make it, or do it on the stovetop?




Stovetop. Most crock pots are too small for all the ingredients, plus I can regulate the heat better. I need a light boil for a few hrs to get the meat off the bone, then a slow simmer.

Nomad;468662 wrote: Stovetop. Most crock pots are too small for all the ingredients, plus I can regulate the heat better. I need a light boil for a few hrs to get the meat off the bone, then a slow simmer.




Personally I'd prefer a slow simmer, then a light boil. :sneaky:

:yh_drool Yummmmmmmmmm on my way to the airport..

Betty Boop;468664 wrote: Personally I'd prefer a slow simmer, then a light boil. :sneaky:




So I should work my way up to the big carrot (or carrots) then ?

Nomad;468675 wrote: So I should work my way up to the big carrot (or carrots) then ?




Oh yes!

Nomad;468662 wrote: Stovetop. Most crock pots are too small for all the ingredients, plus I can regulate the heat better. I need a light boil for a few hrs to get the meat off the bone, then a slow simmer.


OK thanks. I have just started a batch of chili..in my slow cooker. Soup or chili in there ( we have a 5 quart) lasts several days with the two of us. A couple of dinners, and then lunches every day.

I think I might try this recipe too once I find out what temper means.

Pea soup evokes a strong connection with my teenage years. My Mom always came home late on a Saturday morning with a fresh granary loaf, which I'd have with thick Lincoln Pea Soup before going to watch Aston Villa play.

Is it done yet?:)

The chili I made is done, if anyone wants a taste to hold them over till the pea soup is finished.

Why do you need a recipe?

Soup making is an art, not a science.

Chookie;468968 wrote: Why do you need a recipe?

Soup making is an art, not a science.


LOL..How true. Some things I make, when someone asks me for the recipe, the best I can do is say...Here are the ingredients, go to town. I use the pinch of this, pinch of that method of cooking. Took me about 5 years to "get" my mom's chicken soup recipe down. And it is still not exactly the same as the way she made it.

If Nomad went to the trouble of posting this recipe, it MUST be something really good. To even stand a chance of getting halfway close, I'll go with the recipe first time out and see what it's like. Then I might freestyle a bit .