We didn’t have a traditional corned beef and cabbage dinner on St. Patrick’s Day this year, but we did have something green—split pea soup! This recipe is great for working moms because it freezes well. I usually double the recipe and freeze half. Also, I usually prepare the stock one day and then make the soup the next day. Do note that in order to make the stock you’ll need a smoked ham bone, so next time you have ham make sure to freeze the leftover bone until you’re ready to make pea soup.
Place one large ham bone in a stockpot or large dutch oven, and add water to the pot so the bone is fully covered plus 2” more. Add two peeled and roughly chopped carrots, one peeled and quartered onion, 1 stalk of celery with leaves, 2 bay leaves, 1 tsp. thyme, 1 small pinch of whole cloves and salt to taste. Bring to a boil, and then simmer for 3 hours and strain.
Sauté 2/3 c. finely diced celery, 2/3 c. minced onion, ½ c. diced carrots and ½ c. diced turnips in 3 Tbsp. of butter for five minutes. Stir in 3 Tbsp. of flour until mixed through. Blend in 1.5 quarts of hot ham stock and 1.5 cups of split peas. Simmer for one hour, and then add salt and pepper to taste. Puree soup and serve in individual bowls, garnished with croutons. Enjoy!