Green Split Pea Smoked Turkey (Printer-friendly)

Tender green split peas and smoked turkey create a rich, comforting dish ideal for chilly days.

# What You'll Need:

→ Meats

01 - 1 smoked turkey leg (about 1 lb)

→ Legumes

02 - 2 cups dried green split peas, rinsed and sorted

→ Vegetables

03 - 1 large onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 bay leaf

→ Liquids

08 - 8 cups low-sodium chicken or vegetable broth

→ Spices & Seasonings

09 - 1 tsp dried thyme
10 - 1/2 tsp black pepper
11 - 1/2 tsp smoked paprika
12 - Salt, to taste

→ Optional Garnishes

13 - Chopped fresh parsley
14 - Croutons

# How to Prepare:

01 - Heat a splash of oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, thyme, black pepper, and smoked paprika. Cook for 1 minute until fragrant.
03 - Add rinsed split peas, smoked turkey leg, bay leaf, and broth. Stir to combine thoroughly.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Remove lid and continue simmering for 30 minutes, or until peas are tender and soup has thickened.
06 - Remove turkey leg and discard bay leaf. Shred meat from bone, discarding skin and bone, then return meat to pot.
07 - Taste and adjust seasoning with salt if needed. For smoother texture, partially blend with immersion blender.
08 - Serve hot, garnished with fresh parsley or croutons if desired.

# Expert Advice:

01 -
  • The smoked turkey leg transforms humble split peas into something extraordinarily rich without needing a ham hock
  • This soup improves overnight making it perfect for make-ahead meals or batch cooking
02 -
  • Split peas don't need soaking but they absolutely must be rinsed and sorted for small stones or debris
  • The soup will continue thickening as it cools so don't panic if it looks thinner than you expected initially
03 -
  • Don't skip the step of removing the turkey leg to shred the meat properly this prevents anyone from accidentally biting into bone or gristle
  • If the soup becomes too thick simply thin it with water or additional broth rather than adding more salt

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