Slow-Cooker Split Pea Soup with Smoked Turkey
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Ingredients
1 medium yellow onion (about 10 ounces), chopped
2 large carrots (about 6 ounces), peeled and cut into 1/4-inch thick slices
2 celery ribs (about 3 ounces), chopped
1 small (about 10 oz.) smoked turkey leg or ham
2 bay leaves
1 tablespoon chopped fresh thyme
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 pound (approximately 2 1/4 cups) dried green peas, washed
6 cups low-sodium chicken broth
Chopped green onions
To make
If your Thanksgiving tradition includes smoked turkey, save one of the legs for this light, hearty soup. Otherwise, look at the grocery store for smoked turkey legs next to bacon (or use hams).
Combine all the ingredients except the green onions in a 6-quart slow cooker. Cover and cook over low heat until the peas are tender but retain their shape, about 8 hours.Remove the turkey leg and discard the bay leaf. Stir the soup so that the peas boil and the soup thickens. When the turkey leg is cool enough to handle, cut the meat into large chunks, getting rid of the skin, bones, and cartilage. Garnish the soup with turkey meat and green onions.
Combine all the ingredients except the green onions in a 6-quart slow cooker. Cover and cook over low heat until the peas are tender but retain their shape, about 8 hours.Remove the turkey leg and discard the bay leaf. Stir the soup so that the peas boil and the soup thickens. When the turkey leg is cool enough to handle, cut the meat into large chunks, getting rid of the skin, bones, and cartilage. Garnish the soup with turkey meat and green onions.
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Author:Admin
Published: 11/20/2023 8:06 PM
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