This Smoked Turkey Split Pea Soup is the ultimate comfort food, perfect for warming up on cold days with its rich, smoky flavor and hearty, stick-to-your-bones goodness. Simple to make with a few key ingredients, it’s a satisfying meal that’s sure to become a favorite.
Hey y’all! When the chill of those cold days starts creeping into your bones, there’s nothing quite like a hearty, soul-warming meal to chase it away. And let me tell you, this Smoked Turkey Split Pea Soup is just what the doctor ordered.
Now, I know some folks might turn their noses up at split pea soup, but honey, once you try it with a smoked turkey leg, you’ll be a believer! This isn’t just any old soup—this is the kind of meal that sticks to your ribs and warms you from the inside out. Perfect for those days when you just want to cozy up under a blanket and enjoy some good ol’ comfort food.
How to Make Smoked Turkey Split Pea Soup
Ingredients
Before we dive into the recipe, let’s make sure you’ve got everything you need. Here’s your shopping list:
- 1 pound dried split peas
- 1 large smoked turkey leg (or 2 smaller ones)
- 1 medium onion
- 2 carrots
- 2 celery stalks
- 3 cloves garlic
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 8 cups chicken broth (low sodium preferred)
- 2 teaspoons salt
- Fresh parsley (optional for garnish)
Instructions
Prep Work:
- Rinse and sort your split peas: Make sure to check for any debris, and give those peas a good rinse under cold water.
- Chop your veggies: Dice the onion, carrots, and celery, and mince your garlic.
Starting the Soup:
- In a large pot: Add the split peas, smoked turkey leg(s), onion, carrots, celery, garlic, bay leaf, thyme, black pepper, and salt.
- Pour in the chicken broth: Make sure everything is well covered. This broth is the base of all that delicious flavor.
Cooking:
- Bring the mixture to a boil: Over medium-high heat, let everything come to a boil.
- Reduce the heat to low: Once it’s boiling, cover the pot, lower the heat, and let it simmer.
- Cook for 1.5 to 2 hours: Stir occasionally to make sure nothing’s sticking to the bottom. The soup will thicken as the peas break down. If it gets too thick, don’t be shy—add a little more broth or water to get it just right.
Final Touches:
- Remove the turkey leg(s): Once the peas are tender and the soup has thickened, take out the turkey leg(s). Let them cool slightly.
- Shred the meat: Discard the skin and bones, and return that delicious shredded turkey meat to the pot. Stir it all together and give it a taste—adjust the seasoning if needed.
Serving
- Ladle the soup into bowls: Garnish with fresh parsley if you like, and serve hot with some crusty bread on the side.
Why You’ll Love This Smoked Turkey Split Pea Soup
First things first, this soup is loaded with flavor. The smoky richness of the turkey leg pairs perfectly with the earthy split peas, creating a savory, satisfying bowl of goodness. And don’t even get me started on how tender the turkey gets after simmering away in that pot. You’ll be pulling off juicy, melt-in-your-mouth meat that’s just begging to be devoured.
But it’s not just about the turkey. We’re throwing in some classic aromatics—onions, carrots, and celery—along with a good dose of garlic, thyme, and bay leaf to really build those flavors. And of course, everything simmers in a nice low-sodium chicken broth, so you can control the saltiness and keep things balanced.
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If you loved this Smoked Turkey Split Pea Soup, try my other soup recipes.
Smoked Turkey Split Pea Soup
Ingredients
- 1 pound dried split peas rinsed and sorted
- 1 large smoked turkey leg or 2 smaller ones
- 1 medium onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 8 cups chicken broth low sodium preferred
- 2 teaspoons salt
- Fresh parsley chopped (optional for garnish)
Instructions
- Rinse and sort your split peas, checking for any debris.
- Chop your onion, carrots, celery, and mince your garlic.
- In a large pot, add the split peas, smoked turkey leg(s), onion, carrots, celery, garlic, bay leaf, thyme, black pepper, and salt.
- Pour in the chicken broth, ensuring everything is well covered.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer.
- Cook for about 1.5 to 2 hours, stirring occasionally, until the peas are tender and the soup has thickened to your liking. If it gets too thick, you can add more broth or water.
- Once the peas are tender, remove the turkey leg(s) from the pot. Let it cool slightly, then shred the meat, discarding the skin and bones.
- Return the shredded turkey meat to the pot, stirring to combine. Taste and adjust seasoning if needed.
- Ladle the soup into bowls, and garnish with fresh parsley if desired.
- Serve hot with some crusty bread on the side. Enjoy!
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