Green Split Pea Smoked Turkey

My apartment smelled like smoke for three days after my first attempt at split pea soup. The cheap ham hock I'd bought had spent too much time overexposed in the smoker, turning my kitchen into something resembling a barbecue pit. But when I finally tasted that soup—creamy, earthy, with that impossible smoky depth—I understood what people meant by soul food. It was winter, snow was piling up against the windows, and that pot kept me fed for a week. These days I've learned to source better smoked turkey, but that first flawed batch taught me everything about patience and reward.

Last February during that brutal cold snap, my sister showed up at my door with two bags of groceries and announced we were making soup. She'd brought smoked turkey wings from a farm two hours north—she'd been waiting in line since dawn. We spent the afternoon chopping vegetables and telling stories we'd never quite gotten around to sharing, the house filling up with that comfort smell that makes everything feel okay. Her kids polished off three bowls each and asked when we could make it again.

Ingredients

• 1 lb smoked turkey wings or drumsticks: The foundation of the whole dish's character—get them from a butcher or farmers market if you can
• 1 large onion, finely chopped: Don't rush this step, smaller pieces dissolve into the soup's texture
• 2 medium carrots, diced: They add sweetness and color, keep pieces uniform
• 2 celery stalks, diced: The aromatic backbone that holds everything together
• 3 garlic cloves, minced: Fresh is non-negotiable here, jarred garlic won't cut it
• 2 cups dried green split peas, rinsed: Rinse until the water runs clear, it makes a difference
• 8 cups low-sodium chicken broth or water: Control your salt level by starting with less
• 2 bay leaves: Don't forget to fish them out before serving
• 1 teaspoon dried thyme: Earthy notes that bridge the peas and smoke
• 1/2 teaspoon ground black pepper: Fresh-ground if possible
• 1/2 teaspoon smoked paprika: Optional but reinforces the smoky theme
• Salt, to taste: Wait until the end—smoked turkey brings plenty of salt already
• 2 tablespoons olive oil: For building the flavor base properly

Instructions

Build your flavor base:

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, sautéing for 5-7 minutes until softened and fragrant.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until you can smell it—any longer and it'll turn bitter.

Bring everyone together:

Add split peas, smoked turkey, bay leaves, thyme, pepper, and smoked paprika. Pour in your broth and stir everything together.

Let it work:

Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.

Retrieve the treasure:

Remove turkey pieces and shred the meat from the bones. Discard skin and bones, returning all that tender smoky meat to the pot.

Finish it right:

Simmer uncovered for 20-30 minutes more until peas are completely soft. Add water if it gets too thick—it should be spoonable, not sludgy.

The final check:

Season with salt to taste and remove bay leaves before serving. The soup will continue to thicken as it cools.

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My grandmother didn't measure anything when she made pea soup, she just knew by color and smell. It took me years of careful measuring before I could cook like that—by instinct, by feel. Now I make this recipe when I need to reconnect with something simple and honest. There's wisdom in a pot that asks for so little but gives so much back.

Making It Your Own

I've played around with this base more times than I can count. Sometimes I add diced potatoes for extra body, particularly when feeding teenagers who seem to exist in a state of perpetual hunger. Other times, when the smoked turkey is especially potent, I balance it with a splash of cream or coconut milk at the very end.

The Leftover Situation

This soup actually improves overnight—that marriage of flavors keeps working long after you've turned off the stove. I portion it into containers for lunch all week, sometimes thinning with a splash of water when reheating because it'll have thickened considerably. If you're freezing, leave extra headspace in your containers.

What To Serve Alongside

Cornbread feels like the obvious choice, but good crusty bread with plenty of butter works just as well. On days when I want something lighter, a simple green salad with sharp vinaigrette cuts through the richness beautifully. This soup also pairs unexpectedly well with roasted vegetables—the sweetness of roasted Brussels sprouts or carrots complements the smokiness perfectly.

• A splash of apple cider vinegar right before serving brightens everything
• Fresh parsley or chopped chives add color and freshness
• A drizzle of really good olive oil on top makes it feel special

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There's something deeply satisfying about a soup that costs almost nothing but tastes like a million bucks. Hope this recipe finds you on a cold day when you need exactly what it gives.

Recipe FAQs

→ Can I use a different type of meat in this soup?

Yes, smoked turkey can be substituted with ham hock or omitted entirely for a vegetarian-friendly version using vegetable broth.

→ How can I adjust the soup's consistency?

Add more broth or water during simmering if the soup becomes too thick, achieving your preferred texture.

→ What herbs enhance the flavor best?

Bay leaves and dried thyme complement the peas and smoked turkey well, adding depth and aroma.

→ Is it necessary to remove the turkey bones before serving?

Yes, removing and shredding the turkey meat off the bones ensures a smooth texture and easy eating.

→ What garnish options work well with this soup?

Chopped fresh parsley or a drizzle of olive oil provide fresh, vibrant finishing touches.