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Category: Recipes
Prep Time: Cook Time: Total Time:
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 6-8
1 Tablespoon olive oil
1 medium yellow onion, diced
2 medium cloves garlic, chopped
6 cups low/no-salt beef (or chicken) broth
2 1-pound packages dried split peas
1 medium carrot, peeled and diced
2 small potatoes, peeled and diced
2 Tablespoons soy sauce
1 Tablespoon dried basil
1 Tablespoon course ground black pepper
1 Tablespoon dried parsley
2 teaspoons crushed red pepper flakes
1 teaspoon ground sage
1 teaspoon kosher salt
2 bay leaves
2 smoked turkey legs (about 2.5 pounds)
about 2 cups water
Step 1:
In a large stock pot over medium high heat, heat the oil. Add the onion and sauté until softened. Add the garlic and stir until fragrant, about 30 seconds. Add the broth, split peas, diced carrot, diced potatoes, soy sauce, basil, black pepper, parsley, ground sage, kosher salt and bay leaves. Stir well to combine. Add the smoked turkey legs (meaty end immersed) and enough water to cover the peas and meaty part of the turkey legs by about an inch. Bring to boil. Reduce heat and simmer, covered, for about 45 minutes, until the peas have softened. Check from time to time to ensure the water level is still above the peas. If not, add a little more water.
Step 2:
Remove the turkey legs and the bay leaves. Discard the bay leaves. Remove the skin and bones from the turkey legs, shredding/chopping the meat into tiny pieces. Set aside.
Step 3:
Using an immersion blender, blend the soup to your desired consistency. (Alternately you can use a food processor or blender.) Add the turkey meat back to the soup and stir to combine. Serve hot.
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Smoked Turkey Split Pea Soup
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Category: Recipes
Prep Time: Cook Time: Total Time:
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 6-8
1 Tablespoon olive oil
1 medium yellow onion, diced
2 medium cloves garlic, chopped
6 cups low/no-salt beef (or chicken) broth
2 1-pound packages dried split peas
1 medium carrot, peeled and diced
2 small potatoes, peeled and diced
2 Tablespoons soy sauce
1 Tablespoon dried basil
1 Tablespoon course ground black pepper
1 Tablespoon dried parsley
2 teaspoons crushed red pepper flakes
1 teaspoon ground sage
1 teaspoon kosher salt
2 bay leaves
2 smoked turkey legs (about 2.5 pounds)
about 2 cups water
Step 1:
In a large stock pot over medium high heat, heat the oil. Add the onion and sauté until softened. Add the garlic and stir until fragrant, about 30 seconds. Add the broth, split peas, diced carrot, diced potatoes, soy sauce, basil, black pepper, parsley, ground sage, kosher salt and bay leaves. Stir well to combine. Add the smoked turkey legs (meaty end immersed) and enough water to cover the peas and meaty part of the turkey legs by about an inch. Bring to boil. Reduce heat and simmer, covered, for about 45 minutes, until the peas have softened. Check from time to time to ensure the water level is still above the peas. If not, add a little more water.
Step 2:
Remove the turkey legs and the bay leaves. Discard the bay leaves. Remove the skin and bones from the turkey legs, shredding/chopping the meat into tiny pieces. Set aside.
Step 3:
Using an immersion blender, blend the soup to your desired consistency. (Alternately you can use a food processor or blender.) Add the turkey meat back to the soup and stir to combine. Serve hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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