If you’ve ever dreamed of a meal that’s hearty, warming, and soul-satisfying, let me introduce you to the humble, yet extraordinary, Split Pea Soup with Smoked Turkey. This isn’t just any soup-it’s a cozy, stick-to-your-ribs type of dish that evokes images of chilly evenings, a comforting kitchen aroma, and bowls that feel like a warm hug. Unlike some soups that rely heavily on cream or complicated sauces, this one celebrates the natural sweetness of split peas, the savory depth of smoked turkey, and the gentle aromatics that slowly meld together into a flavor explosion.
Whether you’re a kitchen novice or a seasoned chef, this soup is forgiving, flexible, and utterly comforting. Plus, it’s a great way to make the most of leftover smoked turkey or even a smoked ham bone lying in your freezer. Let’s dive into this culinary journey, shall we?
Split Pea Soup With Smoked Turkey Recipe
Here’s the ultimate guide to crafting a bowl of Split Pea Soup with Smoked Turkey that’s rich, velvety, and loaded with flavor. I’ll walk you step by step, from selecting the best ingredients to secret tips that make it irresistibly delicious.
Ingredients Needed
To make this soup, you’ll want a mix of pantry staples, fresh aromatics, and, of course, that star ingredient: smoked turkey. Here’s what you’ll need:
- Split peas: 1½ cups (green split peas are traditional; yellow work too, but green gives that classic taste and color)
- Smoked turkey: About 2 cups, chopped (leftover smoked turkey or smoked turkey leg works beautifully)
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Vegetables
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- Broth: 6 cups of low-sodium chicken or turkey broth (enhances flavor without overpowering)
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Herbs & Spices
- 1 bay leaf
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and black pepper to taste
- Optional: a pinch of smoked paprika for extra depth
- Olive oil or butter: 1-2 tbsp for sautéing the vegetables
- Optional garnishes: Chopped fresh parsley, croutons, or a swirl of cream
Cooking Instructions
Now, let’s get to the fun part-making the soup! Here’s a step-by-step guide:
- Prep the peas: Rinse the split peas under cold water, picking out any debris or tiny stones. Drain well.
- Sauté aromatics: In a large pot, heat olive oil or butter over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until softened, stirring occasionally. Toss in garlic and cook another 1-2 minutes until fragrant.
- Add the peas and broth: Stir in the rinsed split peas, followed by the broth. Add bay leaf and thyme. Bring the mixture to a boil.
- Simmer: Reduce heat to low and let the soup simmer, uncovered, for 45-60 minutes. Stir occasionally to prevent sticking. The peas will soften and begin to break down, creating a creamy texture naturally.
- Incorporate smoked turkey: Add chopped smoked turkey about 15 minutes before the soup is done. This allows the meat to warm through and infuse the soup with smokiness.
- Season: Taste and adjust seasoning with salt, pepper, and optional smoked paprika. Remove the bay leaf before serving.
- Optional finishing touches: For a silky texture, use an immersion blender to puree part of the soup, leaving some peas and vegetables whole for texture.
Serve piping hot, garnished with fresh parsley or a drizzle of cream, alongside crusty bread or a warm roll.
Ingredient Insights
Understanding your ingredients can take this soup from ’good’ to ’amazing’:
- Split peas: Naturally creamy when cooked, full of fiber and protein, and hold up well in soups without becoming mushy too quickly.
- Smoked turkey: Adds deep, savory, smoky flavor. Using smoked turkey legs or leftovers enhances richness, making the soup feel hearty.
- Carrots, celery, onion (mirepoix): These aromatics build the base flavor of the soup-don’t skimp!
- Bay leaf & thyme: Gentle herbs that provide background notes of warmth and earthiness, allowing the peas and turkey to shine.
Expert Tips
Here’s where the magic happens-small touches that elevate the soup:
- Soak the peas? Not necessary, but a short 30-minute soak can reduce cooking time slightly.
- Layer flavor: Sauté vegetables first, then simmer with peas and turkey for maximum depth.
- Don’t rush simmering: Low and slow is the key. It lets the flavors meld and peas naturally thicken the soup.
- Freeze leftovers: This soup freezes beautifully. Portion it into containers, leaving a little space for expansion.
Recipe Variations
Variety is the spice of life. Consider these tweaks to keep things interesting:
- Vegetarian twist: Replace smoked turkey with smoked paprika or liquid smoke for a plant-based version.
- Creamy version: Stir in a splash of heavy cream or coconut milk before serving.
- Spicy kick: Add a pinch of cayenne or red pepper flakes for warmth.
- Slow cooker style: Combine all ingredients (except fresh parsley and cream) and cook on low for 6-8 hours.
Final Words
There’s something magical about making soup from scratch. This Split Pea Soup with Smoked Turkey is more than just a meal-it’s an experience. The slow simmer, the aroma wafting through the kitchen, and that first spoonful of smoky, creamy goodness-it’s therapy in a bowl.
Whether it’s a chilly evening, a family gathering, or simply a moment of self-care, this soup delivers comfort, nourishment, and a little touch of culinary joy.
FAQs
What Ingredients Are Needed For Split Pea Soup With Smoked Turkey?
You will need split peas, smoked turkey (or smoked turkey leg/wing), onions, carrots, celery, garlic, bay leaves, thyme, chicken or vegetable broth, salt, pepper, and optional ingredients such as potatoes or parsley for garnish.
How Do You Prepare Split Peas For The Soup?
Rinse the split peas thoroughly under cold water to remove dust or debris. Unlike some legumes, split peas do not require soaking, but rinsing ensures a cleaner, smoother soup.
Can I Use Leftover Smoked Turkey For This Soup?
Yes, leftover smoked turkey works very well. Chop or shred the meat and add it to the soup during the last 20-30 minutes of cooking to prevent overcooking and maintain flavor.
How Long Does It Take To Cook Split Pea Soup With Smoked Turkey?
Typically, it takes about 1.5 to 2 hours on the stovetop. Split peas need to become tender and fully break down to create a creamy consistency, while the flavors from the smoked turkey infuse the soup.
Can I Make This Soup In A Slow Cooker Or Instant Pot?
Yes. In a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. In an Instant Pot, use the manual or pressure cook setting for 20-25 minutes, followed by a natural pressure release for best results.
Should I Remove The Smoked Turkey Bone Before Serving?
If using a bone-in smoked turkey piece, remove the bone before serving. Shred the meat and stir it back into the soup. The bone adds flavor during cooking but is not edible.
How Can I Make The Soup Thicker Or Creamier?
Simmer the soup uncovered to allow some liquid to evaporate, or use an immersion blender to partially puree the peas and vegetables. You can also add a small amount of cream or milk if desired.
What Herbs And Spices Complement Split Pea Soup With Smoked Turkey?
Common herbs include thyme, bay leaves, and parsley. Spices like black pepper, smoked paprika, or a touch of cumin enhance the smoky flavor. Avoid overpowering spices that mask the natural taste of the peas and turkey.
How Should I Store Leftovers?
Store the soup in an airtight container in the refrigerator for up to 4-5 days. Split pea soup thickens as it sits, so you may need to add water or broth when reheating to reach the desired consistency.
Can I Freeze Split Pea Soup With Smoked Turkey?
Yes, this soup freezes well. Cool it completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and adjust seasoning if necessary.