Green Split Pea Smoked Turkey (Printable View)
Smoky green split pea soup featuring tender smoked turkey leg and fresh vegetables, perfect for chilly days.
# What You’ll Need:
→ Meats
01 - 1 large smoked turkey leg (about 1 lb), rinsed
→ Legumes
02 - 2 cups dried green split peas, rinsed and sorted
→ Vegetables
03 - 1 large onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 medium potato, peeled and diced
→ Liquids
08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water
→ Spices & Seasonings
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon smoked paprika
14 - Salt, to taste
→ Garnish
15 - Chopped fresh parsley
16 - Croutons or crusty bread
# Cooking Steps:
01 - Heat a drizzle of oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Add split peas, diced potato, bay leaves, dried thyme, black pepper, and smoked paprika. Mix well to coat vegetables with spices.
04 - Place smoked turkey leg into the pot. Pour in broth and water. Stir everything to combine thoroughly.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.
06 - Remove lid and continue simmering uncovered for 20-30 minutes, until peas and vegetables are very tender and soup has reached desired thickness.
07 - Remove turkey leg from pot. When cool enough to handle, shred meat from bone, discarding skin and bones. Return shredded meat to soup.
08 - Taste soup and adjust seasoning with salt if needed. Remove and discard bay leaves. For smoother texture, partially blend with immersion blender, or leave chunky.
09 - Ladle hot soup into bowls. Garnish with chopped fresh parsley and serve with crusty bread or croutons if desired.
# Expert Tips:
01 -
- The smoked turkey leg gives this soup incredible depth without needing a ham hock or bacon
- It makes enough for six hearty servings, perfect for feeding a crowd or meal prep for the week
- This is one of those forgiving soups that actually tastes better the next day
02 -
- The soup will continue to thicken as it cools, so if you are planning to store leftovers, do not worry about it seeming too thin initially
- Always rinse and sort your split peas before cooking, as small stones or debris can sometimes hide in the bag
- Removing the lid during the final 30 minutes is essential for achieving the right consistency and preventing the soup from becoming too thick too quickly
03 -
- For the most tender meat, remove the turkey leg after the first hour of simmering and shred it immediately, then return it to finish cooking with the soup
- If you want an extra smoky punch, add a bit more smoked paprika at the end rather than during cooking, as the smoke flavor dissipates with long simmering