Split Pea Soup
To freeze, divide cooled soup among three 2-quart (8-cup) freezer containers. Cover; label. Freeze up to 3 months.
To reheat frozen soup, dip the bottom of the container in hot water for 5 minutes. Transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat about 30 minutes or until heated through, stirring occasionally. Makes 12 servings (or three 4-serving portions)