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Split pea soup is perfect for the cold winter months. This hearty classic also freezes well for future meals.
Heat oil over medium heat in a large soup pot. Add the onions, celery, carrots, and leeks and sauté until soft.
Add ham, split peas, stock, and herbs. Bring to a simmer and continue to simmer for 1 hour or until the split peas are soft.
Serve hot with a generous slice of sourdough bread, if desired.
When freezing soup, it's best to cool the soup down completely and leave a little head space in each freezer-safe container to allow for expansion. To ensure the soup tastes its absolute best and retains all its flavor, try to use it to use within 3 months of freezing.
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