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Nov 12, 2009 09:10 AM

Split Pea Soup

I made a large batch of (vegetarian) split pea soup and froze the leftovers. Reheated last night with a bit of water to thin it out. The frozen/reheated soup was actually better than the fresh soup- it had a sort of natural sweetness to it.

Any other _simple_ soup recipes that are really good frozen and reheated? So far I've frozen and reheated vegetable soup, split pea soup, and ground beef chili.

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  1. Soups with Beans and other Legumes all work well.....I would not recommend soups with rice, noodles, pasta, milk/cream or potatoes. I frequently make large batches of soups for present and future enjoyment. The soups generlly are chicken/poultry, pork or tomato based. The portions designated to be frozen never have the food items I mentioned I would not recommend.

    3 Replies
    1. re: fourunder

      Actually, my Leek & Potato soup freezes very well. Maybe because it's pureed.


      Gourmet, Feb. 1997

      Serves 2 generously Total Time: Less than 45 minutes

      1 medium boiling potato (about ½ lb)
      1 garlic clove, minced
      ½ medium onion, chopped fine
      1 tbsp. unsalted butter
      2 medium leeks, (white parts only), halved lengthwise, sliced thin crosswise and washed well
      2 ½ cups chicken broth
      3 tbsp. heavy cream
      2 tbsp. chopped fresh flat leafed parsley leaves

      Peel potato and dice fine. In a 3 ½ to 4 quart saucepan cook garlic and onion in butter over moderately low heat, stirring until onion is softened. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender.

      If desired, in a blender puree soup in batches until very smooth (use caution when blending hot liquids), transferring to another saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat , stirring occasionally, until hot.

      1. re: Phurstluv

        How would you go about quadrupling this recipe? Sounds good enough for a big pot!!

        1. re: Sarah

          4 potatoes
          maybe 3 large garlic cloves
          1 large onion
          6 small leeks, or 4 large ones
          10 cups of broth
          about a cup of cream (although I either use half & half or milk)

          Or, it maybe easier to just make two or three batches. Good luck!

    2. Not a recipe, but a thought. I make split pea soup a few times every year. It screams for Garam Masala. SOOOOO good.

      1. I make a fairly basic mushroom soup (cook sliced or chopped or quartered button mushrooms in as much or as little butter as you like for about 20 minutes, then add chicken stock or broth and simmer about an hour. Ladle into a blender and blend to smooth. You may have to do it in batches. Add sherry wine and salt and pepper to taste. GREAT mushroom soup!) I usually make a big pot of it (a pound or two of mushrooms and a quart or so of chicken stock, and then freeze what is left in paper/plastic coffee cups with the sip-lids. But before putting the lids on, I tear a small sheet of plastic film (Saran) and lay it on the surface of the soup before capping the cup with the lid. The plastic film keeps ice crystals from forming on top of the soup. Remove the plastic film before nuking a cup of soup. It reheats really well and it is oh, so good!

        Edit! Edit! Edit! I forgot to start the soup off by wilting a chopped onion in the butter before adding the mushrooms. How mcuh butter depends on how low you want to keep the calories! But it goes onions (wilt, don't brown), mushrooms, then broth, simmer, blend, sherry and salt, plus pepper if your like.

        9 Replies
        1. re: Caroline1

          Thanks- sounds really yummy. Have you ever tried it with veggie stock or mushroom stock?

          1. re: cheesecake17

            No, but theres no reason why they shouldn't work just as well. It would probably be fine with just water. I have used some rehydrated porcini mushrooms along with the button 'shrooms, and also added the water I soaked them in, which probably qualifies as "mushroom broth." Frankly, I didn't think the porcinis enhanced the flavor enough to jusify the added expense, but I do plan on trying it someday with some rehydrated morels. It's a pretty basic recipe that has room for improvisation. I've also tossed some of the frozen soup in the pot as a flavor enhancer when braising a pot roast. Nice! But I hate to "waste" the soup that way when it is so gooood alone!

            1. re: Caroline1

              thank you! button mushrooms are on sale this week- so maybe I'll use those as the bulk of the mushrooms with some shitakes for an extra boost.

              1. re: cheesecake17

                It's amazing how rich the flavor is with just button mushrooms, so since they're on sale, why not try it both ways? It freezes well.

                1. re: Caroline1

                  just ordered button mushrooms and shiitakes to be delivered tonight :) will let you know how it turns out

                  1. re: cheesecake17

                    Enjoy! Wish I had a grocer that delivers... '-)

                    1. re: Caroline1

                      everyone delivers!! the fruit market, the butcher, the fish guy, all the grocery stores...

                      1. re: cheesecake17

                        You must live in New York City, or thereabouts. Out here in the hinterland of Dallas, I'm lucky to get pizza delivered! '-)

                        1. re: Caroline1

                          NYC it is! Anything can and will be delivered!!

        2. I reheated some cannellini and escarole soup I made recently and it seemed to be more acidic after being frozen. Wondering if anyone else has run into this problem?

          1. Cauliflower, Sweet Potato and Black Bean Soup
            In olive oil, saute garlic, onion, and carrot til onion is translucent. Add cauliflower pieces, cubed sweet potato, bay leaf, sea salt, and stock. Cook til all is tender. Remove bay leaf, and add thyme. Puree and add stock if necessary to get desired consistency. Stir in cooked beans, and sprinkle with some gruyere or pecorino if desired.

            3 Replies
            1. re: Emme

              Sounds very interesting. How long does it take to get tender? Wondering if this is quick enough for a weeknight..

              1. re: cheesecake17

                not long at all... betcha if you're a fast prepper, you could be done in 1/2 hour or less?

                1. re: Emme

                  thanks! i'll try it and let you know how long it takes