Slow-Cooker Split Pea Soup with Smoked Turkey

Yields
Serves 4 to 6

Prep Time
30 mins

Cook Time
8 hrs

Total Time
8 hrs 30 mins

If your Thanksgiving tradition includes a smoked turkey, save one of the legs for this easy, soul-satisfying soup. Otherwise, look for smoked turkey legs near the bacon at your grocery store (or use a ham hock).

Victor Protasio

1 medium yellow onion (about 10 oz.), chopped

2 large carrots (about 6 oz.), peeled and sliced 1/4 in. thick

2 celery ribs (about 3 oz.), chopped

1 small (about 10 oz.) smoked turkey leg or ham hock

2 bay leaves

1 tablespoon chopped fresh thyme

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 pound (about 2 1/4 cups) dried green split peas, rinsed

6 cups low-sodium chicken broth

Chopped chives

Step 1

Combine all ingredients except chives in a 6-qt. slow cooker. Cover and cook on low until peas are tender but still retain their shape, about 8 hours.

Step 2

Remove turkey leg and discard bay leaf. Stir soup to break apart peas and thicken soup. When turkey leg is cool enough to handle, pull meat into large shreds, discarding skin, bone, and gristle. Garnish soup with turkey meat and chives.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 436Calories from Fat 15

% Daily Value *
Total Fat 7.1g11%

Saturated Fat 2g10%
Cholesterol 40mg14%
Sodium 308mg13%
Total Carbohydrate 59g20%

Dietary Fiber 21g84%
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Slow-Cooker Split Pea Soup with Smoked Turkey