You may want to bind your soup by making a bit of roux, using the broth to turn it into a thin paste, and then stirring it into the soup. This will hold the vegetable solids in suspension and keep them from settling to the pan bottom.
If you use enough split peas, you don't have to bind the soup. But it's a good technique to learn. Besides, who can argue with "The Joy of Cooking"? That's where I learned the technique so many years past. :-)
Seeeeeya; Goodweed of the North
__________________ “No amount of success outside the home can compensate for failure within the home…"
You can freeze it as long as your recipe does not include potatoes (my grandmother put potatoes in hers) because potatoes don't freeze well IMHO. I think they become watery and the texture becomes grainy.
Curiosity killed the cat, but satisfaction brought him back.--unknown, at least to me