Split Pea Soup No. 1

The peas must be soaked overnight before cooking. The finished soup can be made up to 4 days ahead and stored in an airtight container in the refrigerator. The soup will thicken considerably when chilled; thin with water or broth when reheating and adjust seasonings as needed.

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. The soup will thicken substantially during storage; add water or broth when reheating on the stovetop over medium-low heat, stirring frequently to prevent sticking. If frozen, thaw overnight in the refrigerator before reheating.