I’m also a huge fan of stocking up my freezer with soups. One could say, I’m slightly obsessed, however nothing beats having the convenience of just grabbing a soup from your freezer, defrosting it and starting off your meal with a delicious, hot bowl of soup.
Not to mention just about all soups freeze well.
Here’s a favorite recipe: Best Split Pea Soup ( from Moosewood cookbook by Mollie Katzen).
Before you start: Please note that you need a few hours (3 hours) for the split peas to simmer. You have been warned!!
3 cups dry green split peas
about 7 cups of water
1 bay leaf
2 tsp salt.
Instructions: Simmer, covered – for hours. (seriously). This is what the beans look like after simmering for a few hours.
1 cup minced onion
3 cloves crushed garlic cloves
1 cup minced celery
2 cups sliced carrots
1 cup thinly sliced potato
Instructions: saute in 2 tablespoons of oil (add water if necessary)
Add the tender vegetables to the split beans and just before serving add:
1/4 cup dry red wine
1/4 tsp mustard
1/4 tsp thyme
a few drops of sesame oil.
3 tablespoons vinegar (I use red wine vinegar)
1 cup chopped tomatoes (I missed this step)
1/4 cup fresh parsley
Enjoy Enjoy Enjoy.