Green Split Pea Smoked Turkey

The snow was falling sideways when I finally decided to make this soup last January, my kitchen feeling like the only warm place in the world. I had bought a smoked turkey leg on impulse from the butcher counter, and something about that smoky smell made me crave split pea soup like I hadn't since childhood. This recipe became my go-to that winter, and now the smell of thyme and simmering peas instantly makes me feel cozy.

My friend Sarah came over for dinner during that same snowstorm and practically inhaled two bowls. She kept asking what I put in it, and when I told her how simple it was, she looked at me like I was hiding some secret technique. Now every time she sees a smoked turkey leg at the store, she texts me a photo.

Ingredients

• 1 large smoked turkey leg: This is the star of the show, infusing the entire soup with rich smoky flavor while providing tender meat to shred back in at the end
• 2 cups dried green split peas: Rinse them well and pick through for any small stones or debris before cooking
• 1 large onion, 2 medium carrots, 2 celery stalks: The classic mirepoix base that creates depth and sweetness
• 3 garlic cloves, minced: Add these after the vegetables have softened so they do not burn
• 1 medium potato, peeled and diced: This optional addition makes the soup even thicker and creamier
• 8 cups low-sodium chicken or vegetable broth plus 2 cups water: The combination of broth and water keeps the sodium in check while maintaining flavor
• 2 bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika: These herbs and spices build layers of flavor that complement the smoked meat
• Salt to taste: Wait until the end to season since the smoked turkey already adds saltiness
• Chopped fresh parsley, croutons or crusty bread: Simple garnishes that add freshness and texture contrast

Instructions

Build your flavor foundation:

Heat a drizzle of oil in a large pot or Dutch oven over medium heat, then add your diced onion, carrots, and celery. Sauté them for about 5 to 6 minutes until they have softened and the onion becomes translucent.

Add the aromatic garlic:

Stir in the minced garlic and cook for just 1 minute, stirring constantly so it does not brown or become bitter.

Combine the peas and seasonings:

Add the rinsed split peas, diced potato if using, bay leaves, thyme, black pepper, and smoked paprika. Stir everything together so the spices are distributed evenly among the vegetables.

Introduce the smoky element:

Place the smoked turkey leg right into the pot, then pour in your broth and water. Stir gently to combine all the ingredients.

Start the simmer:

Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1 hour, stirring occasionally to prevent anything from sticking to the bottom.

Uncover and thicken:

Remove the lid and continue simmering for another 20 to 30 minutes. The soup should thicken noticeably as the peas break down completely.

Shred the turkey:

Carefully remove the turkey leg and set it aside until it is cool enough to handle. Shred the meat from the bone, discarding the skin and bones, then return the meat to the pot.

Season to perfection:

Taste the soup and add salt only if needed. Remember that the smoked turkey has already contributed significant saltiness. Fish out and discard the bay leaves.

Choose your texture:

For a smoother soup, use an immersion blender to partially puree about half of it. Leave it chunky if you prefer a more rustic texture.

Serve and garnish:

Ladle the hot soup into bowls and sprinkle with fresh parsley. Serve with crusty bread or croutons for dipping.

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This recipe saved me during a particularly busy week when I had zero energy to cook but still wanted something substantial. I made a massive batch on Sunday and ate it for lunch almost every day, and honestly, I looked forward to it each time.

Making It Your Own

One time I added a diced turnip along with the potato because that was what I had in the fridge, and it added a lovely subtle sweetness that balanced the smokiness perfectly. Do not be afraid to use whatever root vegetables you have on hand.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, while a malty amber ale complements the smoky notes. I have also served this alongside a simple green salad with a bright vinaigrette to add some freshness to the meal.

Storage and Reheating

This soup keeps wonderfully in the refrigerator for up to 4 days, and the flavors actually develop and improve over time. When reheating, add a splash of water or broth to loosen it up since the peas will have absorbed more liquid as it sat.

• Freeze individual portions in freezer-safe containers for up to 3 months
• Thaw overnight in the refrigerator before reheating
• Reheat gently over medium-low heat, stirring occasionally

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There is something deeply satisfying about a soup that can feed you through a whole week of winter, and this one has earned a permanent spot in my rotation.

Recipe FAQs

→ How do I achieve the smoky flavor in this dish?

Using a smoked turkey leg infuses a rich, smoky essence throughout the cooking process, complemented by optional smoked paprika.

→ Can I make this thicker or thinner?

Adjust thickness by blending part of the soup for smoothness or by adding extra broth or water to loosen consistency.

→ What is the best way to prepare the turkey leg for shredding?

After simmering the turkey leg until tender, let it cool enough to handle, then shred the meat, discarding skin and bones before adding it back to the soup.

→ Are there vegetarian alternatives to smoked turkey leg?

Omit the turkey leg and increase smoked paprika to maintain a smoky depth without meat.

→ How long does it take to cook the legumes until tender?

Simmer the green split peas for about 1 hour uncovered after an initial hour of covered cooking, stirring occasionally to achieve softness.