I enjoy this recipe because everything cooks in one pot, and the long simmering time creates a thick, velvety texture without any cream. The vegetables add sweetness, the broth builds depth, and the slow-cooked meat enriches the soup beautifully. It’s satisfying, budget-friendly, and ideal for big-batch cooking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I heat a large pot or Dutch oven over medium-high heat. I add the olive oil, diced onion, diced celery, and diced carrots, then sauté for about 4 minutes until the vegetables soften.
I stir in the minced garlic and cook it for about 30 seconds until fragrant.
I add the split peas, smoked turkey leg, bay leaf, and chicken broth to the pot, then give everything a gentle stir.
I cover the pot with a lid and bring it to a gentle boil. Once it’s boiling, I reduce the heat to medium-low so the soup simmers steadily.
I let it simmer for 1 hour, stirring occasionally and turning the turkey leg once or twice so it cooks evenly and flavors the soup.
After 1 hour, I check the peas. They should have broken down into a soft, mushy consistency. If they’re still firm, I simmer for another 10 minutes.
I remove the turkey leg and set it aside to cool. I add the diced potato to the soup and stir to combine.
I continue simmering for about 12 minutes, or until the potatoes are tender.
While the potatoes cook, I remove the meat from the turkey leg once it’s cool enough to handle, shredding it into small pieces.
I return the shredded meat to the pot and stir it gently into the soup.
I season to taste with salt and freshly cracked black pepper, then serve with bread, croutons, or crackers.
Servings and Timing
This recipe makes 6 servings (about 1 1/3 cups each). Prep time: 10 minutes Cook time: 1 hour 30 minutes Total time: 1 hour 40 minutes
Variations
I add a pinch of smoked paprika to deepen the smoky notes.
I stir in fresh parsley before serving for brightness.
I use vegetable broth when I want a lighter flavor.
I blend part of the soup with an immersion blender if I prefer it extra creamy.
I add leeks or parsnips for additional layers of flavor.
Storage/Reheating
I let the soup cool before storing it in airtight containers. It keeps in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much. For long-term storage, I freeze it for up to 3 months and thaw it in the fridge before reheating.
FAQs
Do I need to soak the split peas?
No, I simply rinse and pick through them. They soften fully during the long simmering time.
Why are my peas still hard?
Some peas take longer depending on age. I just keep simmering until they break down.
How can I thicken the soup?
I let it simmer uncovered for a bit longer or mash some of the peas and potatoes directly in the pot.
How can I thin it?
I add more broth or water until it reaches the consistency I prefer.
Can I use yellow split peas?
Yes, they work well and give the soup a slightly different color.
Can I make this in a slow cooker?
Yes, I sauté the vegetables first, then combine everything in the slow cooker and cook on low for several hours.
Is this good for meal prep?
Yes, the soup keeps well and tastes even better the next day.
Can I freeze it?
Yes, it freezes beautifully in individual portions or larger containers.
What can I serve with it?
I like pairing it with crusty bread, garlic toast, or a simple salad.
Why does the soup thicken in the fridge?
Split peas continue absorbing liquid. I loosen it with broth or water when reheating.
Conclusion
I love how this split pea soup turns simple ingredients into a deeply comforting, filling meal. It’s easy to prepare, perfect for leftovers, and always hits the spot on chilly days.
A hearty, comforting split pea soup made with vegetables, smoked turkey, and green split peas simmered slowly until thick, velvety, and full of flavor.
Ingredients
2 Tbsp olive oil
1 yellow onion, diced
3 ribs celery, diced
3 carrots, diced
2 garlic cloves, minced
1 lb green split peas (dry & uncooked)
1 smoked turkey leg
1 bay leaf
6 cups chicken broth
1 russet potato, peeled and diced
Salt and freshly cracked black pepper, to taste
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add olive oil, onion, celery, and carrots, and sauté for about 4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the split peas, smoked turkey leg, bay leaf, and chicken broth. Stir gently to combine.
Cover and bring to a gentle boil, then reduce heat to medium-low to maintain a steady simmer.
Simmer for 1 hour, stirring occasionally and turning the turkey leg for even cooking.
Check the peas; if still firm, simmer an additional 10 minutes.
Remove the turkey leg and set aside to cool. Add the diced potato to the soup and stir.
Simmer for about 12 minutes, or until potatoes are tender.
Remove meat from the turkey leg once cool enough to handle, shred it, and return it to the pot.
Season with salt and black pepper to taste. Serve warm with bread, croutons, or crackers.
Notes
Add smoked paprika for deeper smoky flavor.
Stir in fresh parsley before serving for brightness.
Use vegetable broth for a lighter version.
Blend part of the soup for an extra-creamy texture.
Add leeks or parsnips for additional flavor complexity.
