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I made 5 gallons of split pea soup today for my freezer for the winter.

jealous bitches?

by Anonymousreply 84December 5, 2023 3:36 AM

Good lord.

Do you live alone

by Anonymousreply 1November 29, 2023 10:46 PM

What happens if you don't split the pea?

by Anonymousreply 2November 29, 2023 10:47 PM

Did you put carrots and potatoes in it?

by Anonymousreply 3November 29, 2023 10:47 PM

Can I trade you some of my black bean soup? I love split pea soup in the winter!

by Anonymousreply 4November 29, 2023 10:52 PM

Did you include small pieces or boiled bones of needlessly murdered animals? Most Americans make it this way. I've been told that it's the murder that gives it flavor but when I've eaten iit all I taste is dead pig.

by Anonymousreply 5November 29, 2023 10:53 PM

I love the taste of dead pig.

by Anonymousreply 6November 29, 2023 10:54 PM

Yummm!!!!!!!

by Anonymousreply 7November 29, 2023 10:55 PM

Pea green OP. No, really.

by Anonymousreply 8November 29, 2023 10:56 PM

You're going to have to post your recipe OP

by Anonymousreply 9November 29, 2023 11:11 PM

Greg!!!!!!!!

Help us!!!!

by Anonymousreply 10November 29, 2023 11:13 PM

BLEEECH!!!

by Anonymousreply 11November 29, 2023 11:16 PM

Hello, R10.

by Anonymousreply 12November 29, 2023 11:21 PM

I adore split pea soup.

And my recipe for split pea soup is superior to all others.

by Anonymousreply 13November 29, 2023 11:22 PM

How long does it take to split all those peas?

by Anonymousreply 14November 29, 2023 11:26 PM

more like spit pea soup

by Anonymousreply 15November 29, 2023 11:27 PM

R13, Does it contain celery and carrots?

by Anonymousreply 16November 29, 2023 11:28 PM

I do not put potatoes in as I am freezing it and do not like frozen potatoes unless they are mashed with butter or encased in some sort of fat.

I make split pea usually once a year. It'll last until next winter. I do use ham and of course make my own broth.

I would happily trade some for black bean, I love all legumes except lentils. I make a spinach and white beans soup and a chick pea soup too. please share your black beans soup recipe!

by Anonymousreply 17November 29, 2023 11:28 PM

Pass on split pea soup but I will take some of your pot pie filling and r4’s black bean soup.

by Anonymousreply 18November 29, 2023 11:31 PM

add some lentils and have a dirt soup frigus.

by Anonymousreply 19November 29, 2023 11:31 PM

thread is making me HONGRY!

by Anonymousreply 20November 29, 2023 11:31 PM

I do make the very very best pot pie filling and would happily share with you r18.

I was bummed, I accidentally got fila dough instead of puff pastry for the pot pie tops and now I need to figure out what to do with all of it (the dough)

I made ciabatta rolls to go with the soup today, throughout the year I may add potatoes to individual servings after I defrost

by Anonymousreply 21November 29, 2023 11:35 PM

This is an astonishing coincidence: I'm in the midst of making split pea soup right now (but not five gallons, more like two or three gallons).

by Anonymousreply 22November 29, 2023 11:36 PM

Filo dough = baklava and send some my way please!

by Anonymousreply 23November 29, 2023 11:38 PM

I am thinking more savory r23, anything sweet I make is never as good as purchased stuff. I think because I am not passionate about sweets.

r22, tis the season!

by Anonymousreply 24November 29, 2023 11:39 PM

Split pea soup should be like silk.

by Anonymousreply 25November 29, 2023 11:40 PM

I love it!

by Anonymousreply 26November 29, 2023 11:40 PM

I could use some.

Offsite Link
by Anonymousreply 27November 29, 2023 11:42 PM

Girl no, that’s too much soup but I am sure it’s delicious

by Anonymousreply 28November 29, 2023 11:49 PM

I am making split pea soup next week with my ham bone from Thanksgiving. I use yellow split peas and make the Quebecois version. Good job Rescue Chick!

Try making spanikopita with the Phyllis pastry. That's what I use it for. Layer it like lasagna don't bother making individual triangles. Too much trouble.

by Anonymousreply 29November 29, 2023 11:49 PM

Ok then r24, how about spanakopita? Would be nice with pea soup. But I adore baklava.

by Anonymousreply 30November 29, 2023 11:50 PM

Greg you never responded to my request for your creamy onions recipe. Rescue chic share your pea soup recipe

by Anonymousreply 31November 29, 2023 11:51 PM

Not Phyllis. Phyllo!

by Anonymousreply 32November 29, 2023 11:51 PM

I have made spanakopita-like triangles using leeks and goat cheese (creamy, not chalky), and everyone loves them. I like r29's idea of layering it instead of making triangles, though.

by Anonymousreply 33November 29, 2023 11:54 PM

[quote] Try making spanikopita with the Phyllis pastry.

Thanks for the tip, but I'll pass.

by Anonymousreply 34November 29, 2023 11:55 PM

I made split pea soup, too. I use yellow potatoes, but I don’t freeze my soup.

No carrots, but lots of caramelized onions and some diced tomato.

by Anonymousreply 35November 29, 2023 11:58 PM

I am not a great recipe sharer because I never measure anything.

I rinse 2/3rds of the peas I will be using. Put them in water with bay leaves and a 1/2 teaspoon of baking soda. cook.

Roast the ham bones and bits and pieces with onions and carrot ends until dark deep brown. In a separate pot, make the broth with the roasted everything. Simmer at least 4 hours.

Once the broth is done and strained add to the cooked peas and hit it all with an immersion blender. Add the other 1/3rd uncooked peas to the pot and simmer. add a few finely chopped onions and finely chopped celery, continue to simmer for an hour. add sliced carrots, some lemon juice, basil, oregano, ham, pepper and garlic. simmer until carrots and peas are soft. add a stick of butter. dinner.

by Anonymousreply 36November 29, 2023 11:59 PM

I did it first, r27!

by Anonymousreply 37November 29, 2023 11:59 PM

That sounds good @R36

by Anonymousreply 38November 30, 2023 12:00 AM

How big is your freezer???

What containers do you keep all the frozen soup in?

by Anonymousreply 39November 30, 2023 12:10 AM

I have one chest freezer. I had 2 but gave one away when I moved because of lack of room at my new place. I use take out containers.

Offsite Link
by Anonymousreply 40November 30, 2023 12:13 AM

Nobody asked, but this is my recipe for split pea soup:

Caramelized onions, lots

1 lb. split peas, soaked (in the fridge). Don't discard the soaking water. Use the soaking water in your soup.

1 Tbsp. dried oregano

2 Tbsp. smoked paprika

2-3 lbs. yellow potatoes, diced

28-oz. can of diced tomatoes

1 Tbsp. Diamond Crystal kosher salt. If using regular salt, cut that in half or so.

I eat this with some cheese.

by Anonymousreply 41November 30, 2023 4:38 AM

No, bot jealous. Vile and nasty stuff. Just the sight makes me want to puke.

by Anonymousreply 42November 30, 2023 4:40 AM

^^^not jealous not "bot".

by Anonymousreply 43November 30, 2023 4:41 AM

mmm, even better the next day.

the only issue is, my dog is fucking bonkers over split pea soup and if I make home made bread of any sort he's deliriously bonkers. he makes hard eye contact the entire time I eat and copiously drools. he does the same for tuna sandwiches and egg sandwiches. ridiculous beasty

by Anonymousreply 44November 30, 2023 5:21 PM

[quote]I made 5 gallons of split pea soup today for my freezer for the winter.

It sounds as though you might need to put your freezer on a diet come springtime.

by Anonymousreply 45November 30, 2023 5:24 PM

Did you make a couple of separate batches? Or do you have a restaurant sized stock pot?

by Anonymousreply 46November 30, 2023 7:10 PM

Hey OP, if I bring some pizza frite, can I get a container to go?

I love soup. Can eat it year round, regardless of the weather.

I make a pretty mean leek and potato soup, pasta fazool and cream of tomato.

🍜🍜🥖

by Anonymousreply 47November 30, 2023 7:10 PM

r46, I used 2 large stock pots. r47, as always, yes of course!!!

by Anonymousreply 48November 30, 2023 7:12 PM

I am PEA GREEN with Envy!!

by Anonymousreply 49November 30, 2023 7:22 PM

Rescue chic, I remember you loving split pea soup and I am also a member of this club. By the end of winter I'm sick of it and won't touch it, then when cold weather rolls around again I start craving it. The circle of life.

by Anonymousreply 50November 30, 2023 7:30 PM

I love having a freezer full of individually frozen meals. I HATE having to think about lunch first thing in the morning, it grosses me out. I usually have enough different items to not get sick of things fortunately.

by Anonymousreply 51November 30, 2023 7:37 PM

This thread reminds me of this curried split pea soup recipe from DL fave Bar Bush (found in one of my mom's old cookbooks). The instruction in all caps "MUST BE REALLY COLD!" cracks me up, I can see cranky old Bar yelling at some WH cook that they screwed up the soup because it's room temperature.

Offsite Link
by Anonymousreply 52November 30, 2023 9:17 PM

Does Greg have alerts on, or something?

by Anonymousreply 53November 30, 2023 10:43 PM

R53

by Anonymousreply 54November 30, 2023 11:35 PM

Why would you ask that, R53?

by Anonymousreply 55November 30, 2023 11:35 PM

I didn’t care for split pea soup until I started simmering it with a Parmesan rind. Changed the taste for the better.

by Anonymousreply 56November 30, 2023 11:55 PM

r55 Because you always show up in threads whenever your name is mentioned.

by Anonymousreply 57December 1, 2023 12:03 AM

I'm not Gerg, BTW, if that remark was directed at me.

by Anonymousreply 58December 1, 2023 12:05 AM

I have a wedge of Kirkland Parmesan and will try that rinds thing on my next pot of beans.

by Anonymousreply 59December 1, 2023 12:12 AM

A little shutting up, R52/R58, would go a long way.

by Anonymousreply 60December 1, 2023 12:15 AM

i'm having a snellination of captain crunch crunchberries.

by Anonymousreply 61December 1, 2023 12:24 AM

r58 Nope. I was just curious because it's something I noticed.

by Anonymousreply 62December 1, 2023 12:34 AM

I do the parmesan rind in chick pea soup and white beans soup

by Anonymousreply 63December 1, 2023 12:52 AM

Beetlejuice, Beetlejuice, Beetlejuice.

Don't say it's name, it'll conjure it up.

by Anonymousreply 64December 1, 2023 1:03 AM

Pea soup tastes just as good coming up as it does going down!

by Anonymousreply 65December 1, 2023 1:10 AM

I decided to do pizza pockets with the filo dough

by Anonymousreply 66December 1, 2023 1:12 AM

How do you package five gallons of soup? Do you put it in ziplock bags? Perhaps, a quart at a time? So intrigued.

by Anonymousreply 67December 1, 2023 1:17 AM

haha, quarts and pints at a time r67 so I have sizing for lunch or dinner.

by Anonymousreply 68December 1, 2023 1:29 AM

What is pizza frite? Pizza fries?

by Anonymousreply 69December 1, 2023 1:45 PM

r69 Pizza frite is a small(about the size of 2 playing cards) thin piece of pizza dough. Slashed through 3 or 4 times, then deep-fried until golden. Sprinkle with salt, and you have a good and different bread to go along with your soup. Instead of salt, some people like to dust it with powdered sugar for a sweet treat. Mangia bene!

by Anonymousreply 70December 1, 2023 5:15 PM

Op, that’s nothing to brag about.

by Anonymousreply 71December 1, 2023 5:50 PM

and yet, I did.

by Anonymousreply 72December 1, 2023 5:56 PM

My black bean soup is one of those clean out the refrigerator recipes.

I make chicken stock regularly for most of my soups with the leftovers from roast chicken (I freeze them until I have 2 or 3), all the leftover vegetables in the refrigerator, at least one chopped onion, garlic, salt, some Mediterranean spice, maybe a bay leaf. Simmer at least 4- 6 hours. Once this is strained, chilled to remove the fat, I freeze it in quart baggies.

For black bean soup, I brown 1 lb. lean ground beef and strain. Remove the meat from the pan and use the drippings to sauté one chopped yellow onion, 3- 4 cloves of garlic, finely chopped celery (2- 3 stalks), 1/2 finely chopped green pepper. Add these vegetables and the cooked meat to a large soup pot, mix in anout 2 qts. chicken stock, one can chopped tomatoes, 1/2 can tomato sauce, plus 2- 3 cans of black beans with the juice, or about 6 cups pre-cooked, if using dried beans. Stir in 1 tbsp. Worcestershire sauce, 1 tbsp. Kikoman, add chili powder, salt and pepper to taste. Badia complete spice is also a good option. Let simmer for at least an hour, then add one can of black beans that were pureed in a blender to thicken. I usually simmer for another 30 minutes or so.

I may add a half can of beer for variety and play with the spices, depending on what I have. Very basic, but my family likes it.

by Anonymousreply 73December 3, 2023 12:45 AM

thank you for that r73!!

by Anonymousreply 74December 3, 2023 12:59 AM

I will be making my spaghetti sauce tomorrow, and also Thai basil chicken and I'll make enough of both to freeze. I may also do a minestrone soup. My problem is I don't have enough freezer space to get carried away. My sister once suggested I wait until the food has cooled then spoon it into plastic freezer bags. They take up less space. And no, I am not jealous. I admire your industry.

by Anonymousreply 75December 3, 2023 1:21 AM

I make lentil soup about once a month in the winter. I usually use canned lentils. Last time I did not and the FODMAPS were off the chart an not amenable to office work. Anyhow, the lentil soup is dead easy. Just sautee onion, garlic with some olive oil. Throw in carrot and celery. Then one red pepper and a jalpeno. Add chicken stock, the lentils (drained and rinsed) and Italian seasoning. Simmer for 40 mins, but is better the next day. A great easy, go to soup. Hearty and healthy!

by Anonymousreply 76December 3, 2023 8:13 AM

r76 To "tame" the lentils cook them with summer savory, or better yet, epazote. Also try adding an acid to the cookpot or each bowl, suggestions are: vinegar, lemon juice and tomatoes.💨💨💨

by Anonymousreply 77December 3, 2023 1:58 PM

Love Lentil soup. I think I'll make some!

by Anonymousreply 78December 3, 2023 2:32 PM

Oh I forgot also s can of stewed tomatoes on the lentil soup.

by Anonymousreply 79December 3, 2023 6:06 PM

My "secret" for cooking beans is to not discard the soaking liquid. I also do the overnight soak in salted water.

I cook the beans in the soaking liquid and it makes a nice broth. No need to add other kinds of stock.

I do thicken with Maseca corn masa. I want to try the Bob's Red Mill corn masa as it's supposed to have more of a corn flavor than Maseca.

by Anonymousreply 80December 3, 2023 6:12 PM

Jesus, is RC another sock of "it"?

by Anonymousreply 81December 3, 2023 6:39 PM

Every once in a while, I make Frito chili pie and thicken it with masa, it is so good as comfort food.

by Anonymousreply 82December 3, 2023 7:56 PM

Sometimes I hard boil an egg.

by Anonymousreply 83December 3, 2023 8:07 PM

I made chicken stew! Soso good! Cut up two chicken breasts in smallish chunks, sauteed in olive oil with crushed garlic, salt pepper and Penzies Tuscan Sunset mix of spices. After it was brown, I sauteed carrots, broccoli, chopped brussel sprouts, green beans, one russet potato and onion, then combined them with the chicken pieces, salt pepper, and seasoning, and made a gravy with pan drippings and chicken bullion. It was delicious. I froze two containers with two more servings in each container.

by Anonymousreply 84December 5, 2023 3:36 AM
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