Green Split Pea Smoked Turkey (Printable)

Smoky green split pea soup enriched with tender smoked turkey leg and aromatic vegetables.

# What You'll Need:

→ Meats

01 - 1 large smoked turkey leg (about 1 lb), rinsed

→ Legumes

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

→ Vegetables

03 - 1 large onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 medium potato, peeled and diced (optional)

→ Liquids

08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water

→ Spices & Seasonings

10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon smoked paprika
14 - Salt, to taste

→ Garnish

15 - Chopped fresh parsley (optional)
16 - Croutons or crusty bread (optional)

# Directions:

01 - Heat a drizzle of oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5–6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Add split peas, potato (if using), bay leaves, thyme, black pepper, and smoked paprika. Mix well to distribute spices evenly.
04 - Place smoked turkey leg into the pot. Pour in broth and water. Stir to combine all ingredients.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.
06 - Remove lid and continue simmering uncovered for 20–30 minutes, or until peas and vegetables are very tender and soup has thickened to desired consistency.
07 - Remove turkey leg from pot. When cool enough to handle, shred meat, discarding skin and bones. Return shredded meat to soup.
08 - Taste and adjust seasoning with salt if needed. Remove and discard bay leaves.
09 - For smoother texture, partially blend soup with immersion blender, or leave chunky as preferred.
10 - Ladle into bowls, garnish with parsley if desired, and serve hot with bread or croutons.

# Expert Advice:

01 -
  • The smoked turkey leg infuses every spoonful with incredible depth
  • Its practically effortless but tastes like you simmered it all day
  • Makes enough for a crowd plus leftovers that somehow taste better
02 -
  • The soup will continue to thicken as it cools, so dont worry if it seems slightly thin when you turn off the heat
  • Letting the turkey leg cool slightly makes shredding so much easier and prevents burnt fingers
  • Taste before adding salt since the smoked turkey and broth already contribute plenty of sodium
03 -
  • Rinse your split peas thoroughly in a mesh sieve to remove any dust or debris
  • If the soup gets too thick in the refrigerator, thin it with a splash of broth when reheating

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