Description
This nutrient-dense, classic split pea soup delivers a hearty and comforting meal without the need for pork. Using high-quality split peas and a smoked turkey leg for depth, this recipe creates a velvety, restaurant-style texture perfect for cozy gatherings. Packed with protein and fiber, it is a satisfying, wholesome dish that tastes even better the next day.
Ingredients
16 ounces dried split peas
2 teaspoons extra virgin olive oil
1 medium onion, finely diced
2 cloves garlic, minced
2 large carrots, peeled and sliced into rounds
8 cups low-sodium chicken broth
1 large smoked turkey leg
Salt and pepper to taste
Instructions
Rinse the split peas in a fine-mesh colander under cold running water until clear.
Chop the onion and carrots into uniform pieces.
Heat olive oil in a large heavy-bottomed pot over medium heat.
Sauté onions and carrots until they soften and turn translucent.
Add the minced garlic and cook for one minute until fragrant.
Pour in the chicken broth and add the smoked turkey leg.
Stir in the rinsed split peas and bring the mixture to a boil.
Reduce heat to low, cover the pot, and simmer for 75 to 90 minutes.
Remove the turkey leg once the peas have broken down.
Shred the meat, discard the bone, return the meat to the pot, and serve.
Notes
Ensure the smoked turkey leg is fully submerged during the simmer for maximum flavor infusion. If the soup becomes too thick, add a splash of water or additional broth to reach your desired consistency. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15
- Cook Time: 90
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: American