Smoked Turkey Split Pea Soup
This Smoked Turkey Split Pea Soup is the ideal cozy dish for chilly days, offering a warm, smoky taste and a hearty texture that fills you up. With just a handful of ingredients, it’s an easy-to-make meal that's bound to become a staple in your kitchen.
Servings 6 servings
Ingredients
- 1 pound dried split peas rinsed and sorted
- 1 large smoked turkey leg or 2 smaller ones
- 1 medium onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 8 cups chicken broth low sodium preferred
- 2 teaspoons salt
- Fresh parsley chopped (optional for garnish)
Instructions
- Rinse and sort your split peas, checking for any debris.
- Chop your onion, carrots, celery, and mince your garlic.
- In a large pot, add the split peas, smoked turkey leg(s), onion, carrots, celery, garlic, bay leaf, thyme, black pepper, and salt.
- Pour in the chicken broth, ensuring everything is well covered.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer.
- Cook for about 1.5 to 2 hours, stirring occasionally, until the peas are tender and the soup has thickened to your liking. If it gets too thick, you can add more broth or water.
- Once the peas are tender, remove the turkey leg(s) from the pot. Let it cool slightly, then shred the meat, discarding the skin and bones.
- Return the shredded turkey meat to the pot, stirring to combine. Taste and adjust seasoning if needed.
- Ladle the soup into bowls, and garnish with fresh parsley if desired.
- Serve hot with some crusty bread on the side. Enjoy!