Green Split Pea Smoked Turkey (Print)

A smoky blend of tender green split peas and smoked turkey leg, flavored with herbs and spices for a comforting meal.

# What You 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 (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
14 - Salt to taste

→ Garnish

15 - Chopped fresh parsley
16 - Croutons or crusty bread

# How to Make:

01 - Heat a drizzle of oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent browning.
03 - Add split peas, potato (if using), bay leaves, dried thyme, black pepper, and smoked paprika. Mix thoroughly to coat vegetables with spices.
04 - Place smoked turkey leg into the pot. Pour in broth and water, stirring to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.
06 - Remove lid and continue simmering uncovered for 20–30 minutes, or until peas and vegetables are very tender and soup has reached desired consistency.
07 - Remove turkey leg from pot. When cool enough to handle, shred meat from the bone, discarding skin and bones. Return shredded meat to the soup.
08 - Taste soup and adjust salt as needed. Remove and discard bay leaves. For smoother texture, partially blend with immersion blender, or leave chunky.
09 - Ladle hot soup into bowls. Garnish with fresh parsley and serve with crusty bread or croutons if desired.

# Expert Advice:

01 -
  • The smoked turkey leg infuses every spoonful with deep, savory flavor that bacon or ham just cant match
  • Its one of those rare soups that actually tastes better the next day, making it perfect for meal prep
  • One pot feeds a crowd for almost nothing, leaving you with leftovers that freeze beautifully
02 -
  • The soup will continue to thicken considerably as it cools and even more overnight in the refrigerator
  • Always let the turkey leg cool slightly before shredding, otherwise you'll burn your fingers trying to get all that meat off the bone
  • If you forget to rinse the peas, you might end up with gritty soup, so take those extra two minutes to sort and rinse them properly
03 -
  • A splash of vinegar or lemon juice right before serving brightens all the rich flavors and cuts through the heaviness
  • If the soup seems too thin, mash some of the peas against the side of the pot or let it cook uncovered longer
  • The smoked turkey leg can be found in most grocery store meat sections, sometimes near the ham or in the specialty meats area

Go Back