Green Split Pea Smoked Turkey

The first time I made split pea soup, I was skeptical about how something so humble could taste so good. Then that smoky aroma hit my kitchen and I understood why this soup has graced family tables for generations.

My neighbor showed up with a leftover turkey leg after Thanksgiving one year, and I had no idea what to do with it until my grandmother suggested throwing it into split peas. Now its become a winter tradition I look forward to every time the temperature drops below forty.

Ingredients

• 1 large smoked turkey leg: This is the secret ingredient that transforms ordinary pea soup into something extraordinary, lending that incredible smoky flavor throughout
• 2 cups dried green split peas: Rinse them well and pick through for any small stones, theyll break down beautifully into the creamy base
• 1 large onion, 2 medium carrots, 2 celery stalks: The classic mirepoix foundation that builds layers of flavor from the very first simmer
• 3 garlic cloves, minced: Add these after the vegetables soften so they dont burn and turn bitter
• 1 medium potato, optional: I sometimes add this for extra thickness, especially if I want a more substantial soup
• 8 cups low-sodium broth: Using low-sodium gives you control over the final seasoning since the turkey leg adds saltiness
• 2 bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon black pepper: These aromatics work together while the soup simmers low and slow
• 1/2 teaspoon smoked paprika: Even with the turkey leg, this extra hint of smoke makes the flavor sing

Instructions

Sauté your foundation:

Heat a drizzle of oil in a large pot over medium heat and cook the onion, carrots, and celery for 5 to 6 minutes until theyre softened and fragrant

Add the garlic:

Stir in the minced garlic and cook for just 1 minute, stirring constantly so it releases its aroma without browning

Build the base:

Add the split peas, potato if using, bay leaves, thyme, pepper, and smoked paprika, stirring everything together to distribute the seasonings

Introduce the star:

Nestle that beautiful smoked turkey leg right into the center of the pot, then pour in the broth and water

Simmer low and slow:

Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for an hour, giving it an occasional stir

Uncover and thicken:

Remove the lid and continue simmering for another 20 to 30 minutes until the peas have completely broken down and the soup has reached that perfect velvety consistency

Shred the turkey:

Lift out the turkey leg and let it cool until you can handle it, then shred all that tender meat and return it to the pot, discarding the skin and bones

Season and finish:

Taste the soup and add salt only if needed, fish out those bay leaves, and decide if you want to partially blend it for creaminess or leave it chunky and rustic

Save

Last January during a snowstorm, I made a triple batch and invited over three families who were stuck indoors. Something about sharing big steaming bowls of this soup while watching snow pile up outside made it feel like the coziest night of the year.

Making It Your Own

My sister makes this with diced ham instead of turkey when thats what she has on hand, and honestly its just as delicious. The key is having some kind of smoked meat to carry that flavor through every bite.

Texture Secrets

Ive learned that some people love it completely smooth while others want to see and feel the peas and vegetables. A few quick pulses with an immersion blender creates the best of both worlds, keeping some texture while creating a silky base.

Serving Suggestions

Theres something perfect about a slice of crusty bread dunked into this soup, absorbing all that smoky broth. I also love setting out a bowl of croutons and letting everyone add their own crunch.

• Warm your bowls before serving to keep the soup hot longer
• A drizzle of good olive oil on top adds lovely richness
• Extra fresh parsley brightens up each bowl beautifully

Save

This is one of those recipes that reminds me why simple food cooked with care is often the most satisfying of all.

Recipe FAQs

→ What gives this soup its smoky flavor?

The smoked turkey leg imparts a rich, smoky depth that complements the tender green split peas and vegetables.

→ Can I make this soup vegetarian?

Yes, omit the smoked turkey leg and increase smoked paprika to retain a smoky essence without meat.

→ How can I thicken the soup?

Adding a diced potato during cooking or partially blending the soup creates a thicker, creamier texture.

→ What is the best way to cook the peas evenly?

Simmer the peas slowly with the turkey leg and vegetables for about 1.5 hours, stirring occasionally until tender.

→ What side dishes pair well with this soup?

Serve with crusty bread or croutons to complement the hearty, smoky flavors and add texture.