Every time I have made split pea soup, I have to try to estimate the amounts to be finished in one meal. If I store the leftover soup (in the refrigerator or the freezer), the soup thickens to the point that it's barely liquid anymore.
In Ham and Pea Soup with Whole Dried Peas, there's a passing comment that split peas break apart more to thicken soup. Is there any way of reducing this effect or simply predicting the amount of thickening that will happen? No matter how much liquid I add to the original soup, I can't seem to store the leftovers without getting a porridge-like texture.