Green Split Pea Soup (Printable Version)

A warming blend of green split peas, smoked turkey, and seasoned vegetables in a savory broth.

# What You'll Need:

→ Meats

01 - 1 lb smoked turkey wings or drumsticks

→ Legumes

02 - 2 cups dried green split peas, rinsed and drained

→ Vegetables

03 - 1 medium onion, chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 8 cups low-sodium chicken or vegetable broth
08 - 1 bay leaf

→ Seasonings

09 - 1 tsp dried thyme
10 - 1/2 tsp freshly ground black pepper
11 - Salt, to taste

→ Garnishes

12 - Chopped fresh parsley
13 - Croutons

# How To Make It:

01 - In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the onion, carrots, and celery; sauté for 4–5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the green split peas, smoked turkey, broth, bay leaf, thyme, and black pepper. Bring to a boil.
04 - Reduce heat, cover, and simmer for 1 hour, stirring occasionally, until peas are tender and soup has thickened.
05 - Remove the turkey pieces. Shred the meat, discarding skin and bones, and return the meat to the soup.
06 - Remove the bay leaf. Taste and adjust salt if necessary.
07 - Serve hot, garnished with parsley or croutons if desired.

# Expert Advice:

01 -
  • The smoked turkey infuses every spoonful with deep, savory notes that ham bones simply cant match
  • This soup costs almost nothing to make but tastes like you spent all day tending a pot
  • Leftovers actually improve overnight, making it perfect for batch cooking
02 -
  • Dried split peas dont require soaking like other beans, but rinsing them until the water runs clear removes any bitter dust
  • The soup will continue to thicken as it cools, so dont worry if it seems slightly thin while simmering
  • Smoked turkey can vary in saltiness, so always taste before adding any additional salt at the end
03 -
  • If you cant find smoked turkey, a smoked ham hock works beautifully, or even thick-cut bacon added at the beginning
  • The soup freezes exceptionally well for up to 3 months, so double the batch and stash some for busy weeks

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