In a large pot, combine split peas, potatoes, carrots, peppers, onions, garlic, thyme, and 4 quarts water.
Bring to a boil over high heat. Reduce heat, cover partially, and simmer, stirring occasionally, until peas have broken down and liquid has thickened, about 45 minutes. Add extra water as necessary and skim foam from the surface as needed. The consistency should be smooth and not too thick.
Season soup with salt and pepper.
Freeze the soup in single-serving microwave-safe containers. When youâ€™re ready to use, defrost at room temperature, then reheat in microwave.