After I make ham for Easter I am always left with this big, meaty bone and a meaty bone means soup. It's always a toss up between black bean soup or split pea soup because we all love them equally. What with the lentil contest last month, I have been all about the lentils lately so split peas won out this time and I ended up making a straight up, old fashioned split pea soup.
My grandmother made an insanely good pea soup and my mom said that growing up in her very Catholic household, they ate pea soup and fish every Friday. I didn't have the heart to tell her that pea soup that includes a big old hambone does NOT qualify as meatless but then I realized that vegetarian back then only meant that you didn't plunk an actual hunk of meat on the dinner table. If you only used meat in the broth, you were good to go for Friday so meaty soup and fish was the go to meatless meal in most French Canadian homes.
The only thing I did that differed from the split soup I would have eaten growing up was to use half green split peas and half yellow and I do prefer it that way. Sometimes you don't need to reinvent the wheel.