Green split pea smoked turkey (Printable)

A hearty blend of green split peas and smoked turkey leg for a warming, savory meal.

# What You'll Need:

→ Meats

01 - 1 large smoked turkey leg (approximately 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

# How To Make It:

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 to 6 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Add rinsed split peas, diced potato, bay leaves, dried thyme, black pepper, and smoked paprika to the pot. Mix thoroughly to distribute seasonings evenly.
04 - Place the smoked turkey leg into the pot. Pour in the broth and water, stirring to combine all ingredients.
05 - Bring the mixture 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 simmering uncovered for 20 to 30 minutes, or until peas and vegetables are very tender and soup has reached desired thickness.
07 - Remove the turkey leg from the pot. When cool enough to handle, shred the meat, discarding skin and bones. Return shredded meat to the soup.
08 - Taste the soup and adjust seasoning with salt if needed. Remove and discard bay leaves before serving.
09 - For a smoother consistency, partially blend the soup with an immersion blender. Leave chunky for traditional texture.
10 - Ladle hot soup into bowls. Garnish with fresh parsley and serve with crusty bread or croutons if desired.

# Tips from dashanddishes:

01 -
  • The smoked turkey leg infuses every single spoonful with deep, rich flavor that you simply cannot achieve with regular broth or ham
  • This soup costs almost nothing to make but tastes like something from a high-end restaurant
  • It freezes beautifully and actually tastes better the next day when flavors have had time to marry
  • One pot feeds a crowd or provides hearty lunches for an entire week
02 -
  • Do not skip the step of removing the turkey leg to shred the meat, leaving the bone in too long can make the soup overly salty
  • The soup will continue to thicken as it cools, so do not worry if it seems slightly thin when you first finish cooking
  • Always wait until the very end to add salt since the smoked turkey releases a surprising amount of sodium during cooking
  • If you cannot find smoked turkey legs, smoked ham hocks or even andouille sausage can work as substitutes
03 -
  • Sort through your split peas before rinsing, small stones or debris can ruin the eating experience
  • Use an immersion blender directly in the pot for easier cleanup, regular blenders can be messy with hot soup
  • If the soup becomes too thick after refrigerating, add broth or water a little at a time until it reaches your desired consistency

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