Green Split Pea Smoked Turkey

The first time I made split pea soup, I was snowed in for three days and had to get creative with pantry staples. That smoked turkey leg I had tucked away in the freezer transformed what could have been a boring pot of beans into something deeply satisfying and rich. Now whenever the forecast turns cold, I grab a turkey leg without even thinking about it. The house fills with this incredible smoky aroma that makes everyone wander into the kitchen, asking what's for dinner hours before it's ready.

Last winter, my neighbor came over shoveling the driveway and I sent her home with a container. She texted me at midnight saying she'd already finished half of it standing at her kitchen counter. There's something about split pea soup that just wraps you up like a blanket, especially when you can see steam rising off the bowl and that first spoonful is thick, creamy, and packed with tender chunks of smoked meat.

Ingredients

• 1 large smoked turkey leg: This is the secret ingredient that transforms humble split peas into something extraordinary—look for one with good color and a smoky aroma
• 2 cups dried green split peas: Rinse them well and pick through for any small stones or debris, though they rarely need soaking like other beans
• 1 large onion, 2 carrots, 2 celery stalks: The classic mirepoix foundation creates that familiar soup base flavor everyone recognizes
• 3 garlic cloves, minced: Add these after the vegetables have softened so they don't burn and turn bitter
• 1 medium potato, peeled and diced: This optional addition adds extra body and helps thicken the soup naturally
• 8 cups low-sodium chicken or vegetable broth: Starting with low-sodium broth lets you control the final seasoning since smoked turkey can be salty
• 2 cups water: The extra liquid prevents the soup from becoming too thick as the peas break down
• 2 bay leaves, 1 teaspoon dried thyme: These herbs complement the smokiness without competing with it
• 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika: The smoked paprika amplifies the turkey's natural smoke flavor
• Salt to taste: Wait until the end to season, since the smoked turkey releases salt as it cooks

Instructions

Build your flavor foundation:

Heat a drizzle of oil in your large pot or Dutch oven over medium heat, then add the diced onion, carrots, and celery. Let them cook for 5 to 6 minutes until they're softened and fragrant—this step creates the aromatic base that makes the soup taste like it's been simmering all day.

Add the aromatics:

Stir in the minced garlic and cook for just 1 minute, stirring constantly so it doesn't brown. You want it to release its fragrance without turning bitter.

Combine the soup base:

Add the rinsed split peas, diced potato if you're using it, bay leaves, thyme, black pepper, and smoked paprika. Give everything a good stir to distribute the spices evenly.

Introduce the star ingredient:

Nestle that smoked turkey leg right into the center of the pot, then pour in the broth and water. Stir everything together and bring it to a boil—watch it come to life as the bubbles start rising around the turkey.

Let it simmer gently:

Reduce the heat to low, cover the pot, and let it simmer for 1 hour. Check on it occasionally to give it a stir and make sure the heat stays low enough that it's barely bubbling.

Thicken it up:

Remove the lid and continue cooking uncovered for 20 to 30 more minutes. The soup should thicken noticeably as the peas break down completely—test it by dipping a spoon in and seeing if it coats the back.

Finish the turkey:

Carefully remove the turkey leg and set it aside until it's cool enough to handle. Shred the meat from the bone, discarding the skin and bones, then return all that tender smoked meat back into the pot.

Perfect the seasoning:

Taste the soup and add salt only if needed—the smoked turkey may have already seasoned it plenty. Fish out the bay leaves before serving.

Choose your texture:

If you love a creamy soup, use an immersion blender to partially blend it while leaving some chunks intact. For a rustic bowl, leave it exactly as is.

Serve it up:

Ladle the hot soup into bowls and garnish with chopped parsley if you like. Serve with crusty bread or croutons for dipping into all those smoky, creamy depths.

Save

This soup has become my go-to for friends who need comfort—whether they're fighting a cold, mourning a loss, or just exhausted from life. There's something about the combination of smoky meat and creamy peas that feels like being hugged from the inside out.

Making It Your Own

If you don't eat meat, skip the turkey leg entirely and rely on the smoked paprika plus extra vegetables for depth. You could also add a ham hock or bacon for a different kind of smokiness. I've even made this with leftover holiday turkey and a few drops of liquid smoke in a pinch.

Storage Secrets

This soup freezes beautifully, so I always make a double batch and portion some into freezer-safe containers. When reheating, add a splash of water or broth because the peas really do thicken everything up in the cold. It'll keep for four days in the refrigerator and still taste amazing on day five.

Serving Suggestions

A crisp green salad with vinaigrette cuts right through the richness of this soup. I also love serving it with cornbread, beer bread, or these easy drop biscuits that come together in minutes. For wine, that suggested Sauvignon Blanc really does work beautifully, but a cold beer feels more appropriate somehow.

• Set out a bowl of hot sauce for guests who like extra heat
• Freshly ground black pepper at the table makes a huge difference
• A dollop of sour cream or Greek yogurt adds a lovely tang

Save

There's no better feeling than watching someone take that first steaming spoonful and close their eyes for just a second. That right there is why this soup will stay in my rotation forever.

Common Questions

→ Can the smoked turkey leg be substituted?

Yes, for a vegetarian version, omit the turkey leg and increase smoked paprika for depth and smokiness.

→ How can I thicken the soup?

Adding diced potato or blending part of the soup smooths the texture and increases thickness.

→ What cooking tools are recommended?

A large pot or Dutch oven, a sharp knife, and optionally an immersion blender, are ideal for preparation.

→ Is this dish suitable for gluten-free diets?

Yes, using gluten-free broth and ingredients keeps this dish gluten-free and dairy-free.

→ How should leftovers be stored?

Store refrigerated for up to 4 days; the soup thickens when chilled, so add broth or water when reheating.