Description
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.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmered
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 1/3 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 760mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 16g
- Protein: 22g
- Cholesterol: 40mg
