Green Split Pea Soup

The first snow had been falling for hours when my grandmother shuffled into her kitchen, her wooden spoon already in hand. She claimed smoked turkey made the best soup base, something she learned during Depression-era winters when meat was scarce but flavor couldn't be compromised. I spent that afternoon watching steam fog her windows, learning how patience transforms dried peas into something velvet-rich and sustaining.

Last winter, my neighbor came over shivering after her heating broke. I ladled this soup into her favorite chipped bowl, watching her shoulders drop as the warmth hit. She asked for the recipe before she even finished the bowl, and now she makes double batches every Sunday, saying her kids actually ask for seconds.

Ingredients

• 1 lb smoked turkey wings or drumsticks: The smokiness from this meat is the backbone of the entire dish, so dont skip it or substitute with something mild
• 2 cups dried green split peas: Rinse these thoroughly until the water runs clear to remove any dust or debris
• 1 medium onion, chopped: Yellow onions work best here as they sweeten as they cook
• 2 medium carrots, diced: These add natural sweetness and color to the otherwise earthy soup
• 2 celery stalks, diced: Include some celery leaves if attached, they pack tons of flavor
• 2 cloves garlic, minced: Fresh garlic makes a difference here, avoid the pre-minced stuff in jars
• 8 cups low-sodium chicken or vegetable broth: Low-sodium is crucial since the smoked turkey releases salt as it simmers
• 1 bay leaf: This subtle herb makes the background flavors pop
• 1 tsp dried thyme: Thyme bridges the gap between the smoky turkey and sweet vegetables
• ½ tsp freshly ground black pepper: Freshly ground has more complexity than pre-ground
• Salt, to taste: Wait until the end to season since the turkey and broth both contribute salt

Instructions

Build your flavor foundation:

Heat a splash of oil in your large pot or Dutch oven over medium heat, then add the onion, carrots, and celery. Sauté them for 4 to 5 minutes until they soften and the onion turns translucent, stirring occasionally to prevent any browning.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant, watching carefully so it doesnt burn or turn bitter.

Bring everything together:

Add the rinsed split peas, smoked turkey pieces, broth, bay leaf, thyme, and black pepper to the pot. Bring the mixture to a boil over high heat, which should take about 8 to 10 minutes.

Let it simmer slowly:

Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 1 hour. Stir occasionally and check that the peas are tender and the soup has thickened nicely.

Harvest the meat:

Carefully remove the turkey pieces and set them aside until cool enough to handle. Shred the meat from the bones, discarding the skin, bones, and any cartilage, then return the meat to the soup.

Finish with seasoning:

Fish out and discard the bay leaf, then taste the soup and add salt only if needed. Remember the smoked turkey and broth have already contributed plenty of saltiness.

Serve it up:

Ladle the hot soup into bowls and garnish with chopped fresh parsley or croutons if you want some added texture and color.

Save

My father swears this soup cured his flu one terrible February, though I suspect it was mostly the rest and hydration. Still, theres something about a bowl of this that feels medicinal in the best way possible, like an internal heating system that lasts for hours.

Making It Your Own

Sometimes I add a diced potato when the vegetables go in, which makes the soup even creamier without any actual cream. A splash of apple cider vinegar right before serving cuts through the richness in a way that wakes up all the flavors.

The Texture Question

My friend Lisa blends half the soup before adding back the shredded turkey, creating something closer to a puree. I prefer leaving it rustic with visible pieces of carrot and pea, but both ways are equally delicious depending on your mood.

Serving Suggestions

A thick slice of crusty bread is non-negotiable in my house, perfect for soaking up every last drop. This soup also pairs beautifully with a simple green salad dressed with bright vinaigrette to cut through all the smoky richness.

• Cornbread works surprisingly well as a side, especially if you like things Southern-style
• A dollop of sour cream on top adds a nice tangy contrast
• Leftovers make excellent office lunches, just add a splash of water or broth when reheating

Save

Theres nothing quite like lifting the lid off this soup and letting that smoky, comforting aroma fill your whole kitchen. It tastes like someone cared enough to spend time making something good.

Recipe FAQs

→ Can I use fresh turkey instead of smoked?

Fresh turkey can be used, but the smoky flavor will be milder; consider adding smoked paprika for depth.

→ How can I thicken the soup more?

Blend a portion of the soup until smooth and stir it back in to enhance thickness and creaminess.

→ Is it possible to make this vegetarian?

Replace smoked turkey with smoked mushrooms or smoked paprika and use vegetable broth for a vegetarian alternative.

→ What garnishes complement this soup best?

Fresh parsley and crunchy croutons add brightness and texture to balance the hearty flavors.

→ How long does the soup keep refrigerated?

Stored in an airtight container, the soup remains fresh for 3-4 days in the refrigerator.