Green Split Pea Smoked Turkey

The winter my roommate brought home a smoked turkey leg from his grandmother's house in South Carolina, neither of us knew what to do with it. We ended up simmering it with split peas for hours, filling our tiny apartment with such incredible smells that neighbors knocked on the door asking what was cooking. Now every time I smell this soup, I'm transported back to that drafty kitchen, watching steam fog up the windows while snow fell outside.

Last January I made a triple batch for my sister's family after they'd been hit by a nasty flu. She sent me a text later that night saying it was the first thing her kids had actually wanted to eat in days. Something about split peas just feels like being wrapped in a blanket.

Ingredients

• 1 smoked turkey leg: The real MVP here, infusing every spoonful with smoky goodness
• 2 cups dried green split peas: Rinse them well and pick out any tiny stones or shriveled peas
• 1 large onion: Finely chopped so it melts into the soup
• 2 medium carrots: Diced small for sweetness
• 2 celery stalks: The classic soup base trio would feel incomplete without them
• 3 cloves garlic: Minced fresh whenever possible
• 1 bay leaf: Tuck it in and don't forget to fish it out later
• 8 cups low sodium chicken or vegetable broth: Go low sodium so you can control the seasoning
• 1 tsp dried thyme: Earthy and perfect with split peas
• 1/2 tsp black pepper: Freshly ground makes a difference
• 1/2 tsp smoked paprika: Optional but beautiful layer of flavor
• Salt to taste: The turkey leg brings some saltiness so taste first

Instructions

Build your aromatic base:

Heat a splash of oil in a large pot or Dutch oven over medium heat, then add onion, carrots, and celery, sautéing for 5 minutes until softened and fragrant

Wake up the spices:

Stir in garlic, thyme, black pepper, and smoked paprika, cooking for just 1 minute until the garlic becomes aromatic and you can smell the spices bloom

Bring it all together:

Add rinsed split peas, the whole smoked turkey leg, bay leaf, and broth, stirring to combine everything

Let it simmer low and slow:

Bring to a boil then reduce heat to low, cover and simmer for 1 hour, stirring occasionally to prevent sticking

Uncover and thicken:

Remove lid and continue simmering for 30 more minutes until peas are completely tender and the soup has thickened nicely

Prep the turkey:

Remove turkey leg and discard the bay leaf, then shred the meat from the bone, discarding skin and bone before returning meat to pot

Season to perfection:

Taste and adjust with salt if needed, using an immersion blender for a smoother texture if you prefer

Serve it up:

Ladle hot into bowls and garnish with chopped fresh parsley or croutons if desired

Save to Pinterest

This became my go-to meal prep soup when I started a new job that had me working through lunch most days. Nothing beats opening a container of this on a Tuesday, microwaving it until steam rises, and remembering that someone somewhere loves you enough to make soup.

Making It Vegetarian

Skip the turkey leg entirely and lean into that smoked paprika, maybe even doubling it to compensate for missing smokiness. A tablespoon of soy sauce or liquid aminos can help add savory depth that meat usually provides.

Texture Talk

Some days I want chunky rustic soup with whole peas visible, other times I blend half and leave half for texture. The immersion blender trick is a game changer because you can control exactly how smooth or chunky it ends up.

Perfect Pairings

Crusty bread is non negotiable for soaking up every last drop, but a simple green salad with bright vinaigrette cuts through the richness beautifully. I've also served it alongside cornbread when feeling particularly Southern.

• Freeze individual portions for those nights cooking feels impossible
• A splash of vinegar right before serving brightens everything
• Don't forget to remove that bay leaf before serving

Save to Pinterest

There's something deeply honest about split pea soup, like it's been feeding people through hard winters for hundreds of years and will keep doing so long after we're gone. Make it once and it becomes part of your own story too.