Green Split Pea Smoked Turkey (Printer-friendly)
Smoky green split pea and turkey leg soup with rich, hearty flavors and tender textures.
# 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 (optional)
→ 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 (optional)
14 - Salt, to taste
→ Garnish
15 - Chopped fresh parsley (optional)
16 - Croutons or crusty bread (optional)
# How to Prepare:
01 - Heat a drizzle of oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes until softened.
02 - Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Stir in the split peas, potato (if using), bay leaves, thyme, pepper, and smoked paprika. Mix well to coat evenly.
04 - Place the smoked turkey leg into the pot. Pour in the broth and water. Stir to combine all ingredients.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.
06 - Remove the lid and continue to simmer uncovered for another 20–30 minutes, or until the peas and vegetables are very tender and the soup has thickened.
07 - Remove the turkey leg from the pot. When cool enough to handle, shred the meat, discarding skin and bones. Return the shredded meat to the soup.
08 - Taste and adjust seasoning with salt if needed. Remove and discard bay leaves.
09 - For a smoother texture, partially blend the soup with an immersion blender, or leave as is for a chunkier consistency.
10 - Ladle into bowls, garnish with parsley, and serve hot with bread or croutons if desired.
# Expert Advice:
01 -
- The smoked turkey leg does all the heavy lifting, infusing every spoonful with deep, meaty flavor without hours of prep work
- This soup tastes even better the next day, making it perfect for meal prep or feeding a crowd throughout the week
02 -
- The soup will continue thickening as it cools, so don't worry if it looks slightly thin when you turn off the heat
- Removing the turkey leg to shred it prevents overcooking the meat, keeping it tender and moist
03 -
- Sort through your split peas even if they look clean—small pebbles can hide in there and ruin a perfect spoonful
- Let the soup cool completely before refrigerating to prevent it from developing an off texture