Description
Slow-cooked pea and ham soup made with smoky turkey leg, hearty split peas, and tender vegetables. Creamy, comforting, and perfect for cozy nights or easy meal prep.
Ingredients
1 lb dried split peas
1.5 lbs smoked turkey leg or thigh (meaty, skinless if possible)
1/4 tsp salt (adjust to taste)
3/4 tsp black pepper
2 garlic cloves, minced
2 bay leaves
1 onion, finely chopped
1 carrot, peeled and finely chopped
2 celery stalks, finely chopped
8 cups water
Optional garnishes: chopped parsley, crusty bread
Instructions
1. Rinse the split peas if needed. Finely chop the onion, carrot, and celery.
2. Add the split peas to the slow cooker. Nestle the smoked turkey in the center. Scatter the vegetables, garlic, bay leaves, salt, and pepper around the turkey. Pour in the water.
3. Cook on LOW for 8–10 hours or HIGH for 6 hours in the slow cooker. For stovetop, simmer on low for 2.5 hours. For pressure cooker, cook on HIGH for 60–80 minutes.
4. Remove the turkey, shred the meat, and discard any skin or bones. Remove the bay leaves.
5. Use an immersion blender to briefly puree the soup (2–3 quick blends) to create a thick base while keeping some texture.
6. Return shredded turkey to the pot. Stir well and season with more salt if needed.
7. Ladle into bowls, sprinkle with parsley, and enjoy with crusty bread.
Notes
For a vegetarian version, substitute the smoked turkey with mushrooms or lentils, and use vegetable broth.
The soup thickens as it cools—add water or broth when reheating if needed.
Freezes well for up to 3 months. Store in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 8–10 hours
- Category: Healthy Comfort Food
- Method: Slow Cooker or Stovetop
- Cuisine: Western