The flavour is the best when cooked with a ham hock or some bones, but it works fine without for a delicious vegan soup. I cook mine in the slow cooker, but it could be cooked in a pot on the stove as well.
This soup freezes well, so I often double the recipe and freeze half in freezer bags that I store flat in the freezer. The soup will need a bit of liquid added to it once defrosted, as the peas continue to absorb liquid.
