I love split pea and ham soup. It’s possible that was inherited from my dad. And it’s his birthday today, so this is in his honor. But for good split pea soup you have to plan way ahead and cook it for days. And it’s really heavy. This is a great alternative for spring. It feels light and it’s really healthy. What a great way to eat lots of fresh greens, dad. If you have access to lots of fresh peas, they work well too, but in all honesty, the frozen ones are cheap, easy and they still provide a vibrant color.

10 ounces leeks; rough chopped
3 medium to large shallots; diced
3 ounces arugula
10 + ounces of spinach
20 ounces of frozen peas
1 tablespoon olive oil
2 teaspoons salt; divided
1 teaspoon pepper
8 cups water
1 pound piece of bone in ham; diced and bone reserved OR
1 pound carrots rough chopped
1 ounce mint leaves (optional)

Sauté the leeks and shallots over medium low temperature in a large stock pot until softened.  Add 1 teaspoon salt and pepper and the ham bone and cook a few minutes longer. Add arugula and spinach to the pot and cover. When the leaves have wilted add the water. Bring to a boil. Add peas and reduce to simmer. Remove the bones. Add the mint (optional) and puree the soup. An immersion blender works best. If using carrots, cook in the soup for a few minutes before serving and check for salt. You will likely need to add a fair amount. If using ham, add only another teaspoon or so of salt since the meat is very salty.  For best flavor, add the ham into the individual soup bowls as a garnish. Its texture will be at its peak. I served this with grilled olive bread and swiss cheese sandwiches. I highly recommend the combo.