• 1 ½ Vidalia onion, peeled, quartered and broken apart
  • 2 c. baby carrots
  • 2 c. celery, cut into 1 in. pieces
  • ½ c. poblano chili pepper, cubed
  • 1 tbsp. olive oil
  • 1 lb. green split peas, rinsed and drained
  • 2 lb. smoked turkey legs/leftover ham bone
  • 3-2 in. fresh thyme sprigs
  • 1 16 oz. bag frozen green peas
  • 3 c. chicken broth
  • 3 c. water

I love making this soup with my leftover Easter ham bone and the rest of the year I like to use smoked turkey legs.

  1. Preheat oven to 425’.  Line a large baking sheet with foil and top with onion, carrot, celery and poblano.  Toss with olive oil to coat evenly.  Roast until vegetables are nicely browned on the edges, about 20 minutes, stirring half-way through.
  2. In a 4 quart Dutch oven combine roasted vegetables, rinsed split peas, turkey/ham, thyme, chicken broth and water.  Bring to a boil.  Reduce heat, cover and simmer for 45 minutes.
  3. Remove thyme sprigs and turkey/ham bone.  Add frozen peas and simmer 5 minutes.  Use an immersion blender to puree soup (I like to leave a little texture).  Dice meat from your bone and stir into soup.  Season to taste with salt and pepper.

6  Servings         Cooking time:  1 hr. 10 minutes