Split Pea Smoked Turkey Soup Recipes

SPLIT PEA SMOKED TURKEY SOUP

Steps:

• Combine the split peas, water, smoked turkey legs, chicken broth, carrot, celery, potatoes, onion, garlic powder, oregano, and bay leaves in a slow cooker. Cover, set the cooker to High, and cook until the peas are tender and the soup is thickened, 4 to 5 hours. Discard bay leaves to serve.

BEST YET RUSTIC SPLIT PEA SOUP

Steps:

• Put the smoked turkey leg in a six-quart pot. Oval pots are great, as turkey legs can be pretty long!
• Add the split peas and the 2 quarts of water.
• Bring to a boil, reduce to simmer.
• After a while, there will be foam on top of the water. Skim it all off and discard.
• Add the diced onion, carrot, sliced garlic, celery seed, salt and bay leaf.
• Simmer for one hour, mostly covered.
• Remove the bay leaf.
• Remove the turkey leg and allow it to cool enough to handle while you simmer the soup for another fifteen minutes.
• Remove skin, bones and tendon from turkey leg and dice the meat into bite sized pieces.
• Add meat back to soup.
• Add milk and half and half and heat to serving temperature.
• Serve in big bowls topped with freshly ground pepper.

SPLIT PEA AND SMOKED TURKEY SOUP

Steps:

• Rinse split peas, drain.
• Combine everything in slow cooker, except tomatoes.
• Cook on low for 7 hours.
• Last ten minutes, stir in tomatoes and let stand for 10 minutes.

CROCKPOT SPLIT PEA AND SMOKED TURKEY SOUP

Steps:

• In a 3-1/2 or 4-quart crockpot combine split peas, smoked turkey, carrots, sweet pepper, onion, basil, oregano, and garlic. Pour broth over mixture in cooker.
• Cover and cook on LO heat for 10-12 hours or on HI heat for 5-6 hours. Stir before serving.