This thick and creamy split pea soup is packed with nutrient-dense vegetables and savory smoked turkey. It is a filling meal that provides deep flavor and a satisfying texture in every spoonful.
List of ingredients
- 2 tablespoons olive oil Рused for saut̩ing the base vegetables.
- 2 cups finely diced onion (2 medium onions) – provides a sweet, aromatic foundation.
- 1 cup finely diced carrot (2 to 3 large carrots) – adds color and natural sweetness.
- 1 cup finely diced celery (3 to 4 stalks) – contributes a salty, earthy depth.
- Salt and pepper – used to season the vegetables and final soup.
- 1 tablespoon minced garlic (4 cloves) – adds pungent aromatic flavor.
- 1 tablespoon Italian seasoning – a blend of dried herbs for complexity.
- 1-1/2 teaspoons ground cumin – adds a warm, smoky undertone.
- 1 teaspoon dried thyme – provides a woody, herbal note.
- 1/8 teaspoon red pepper flakes – adds a subtle hint of warmth.
- 1-1/2 cups green split peas (rinsed) – ensure these are fresh so they soften properly.
- 2 small bay leaves (or 1 large) – adds a subtle floral depth to the broth.
- 1 meaty smoked turkey bone – used for rich flavor and tender shredded meat.
- 8 cups reduced-sodium chicken broth – the liquid base for simmering.
- Fresh thyme leaves (optional) – used as a fresh garnish before serving.
- Hearty buttered bread (for serving) – perfect for dipping into the thick soup.
step-by-step instructions
- Sauté the vegetables: Heat the olive oil in a large, heavy-bottomed pot (5.5 quarts or larger). Add the diced onion, carrot, and celery along with salt and pepper to taste. Cook for 5 to 8 minutes until the vegetables soften and the onions begin to turn golden.
- Toast the spices: Stir in the minced garlic, Italian seasoning, cumin, thyme, and red pepper flakes. Cook and stir constantly for 1 minute to release the aromatic oils. Stir in the rinsed split peas until they are well combined.
- Simmer the soup: Add the smoked turkey bone, bay leaf, and chicken broth to the pot. Bring the mixture to a boil, then immediately reduce the heat to low. Simmer uncovered for 60 to 90 minutes, stirring occasionally to ensure the peas do not stick to the bottom.
- Check consistency: Continue cooking until the peas are tender and the soup has thickened to your liking. Stir more frequently as the soup thickens. If the consistency is too thick, stir in a splash more broth. If you are adding additional diced smoked turkey, add it during the final 10 minutes of cooking.
- Process the meat: Remove the turkey bone from the pot and shred all available meat from the bone. Discard the bone and any excess fat. Return the shredded meat to the soup and remove the bay leaves.
- Create the creamy texture: Ladle 2 cups of the soup into a blender and process until completely smooth. Return this puree to the main pot and stir well. Taste the soup and add more salt or pepper if needed.
- Serve: Pour the soup into bowls. Garnish with a sprinkle of black pepper and fresh thyme leaves if desired. Serve hot with slices of buttered bread.
Professional Cooking Tips
Use a Heavy-Bottomed Pot to Avoid Scorching
A heavy-bottomed pot, such as a Dutch oven, distributes heat evenly across the base. This is critical for split pea soup because the peas release starches that can easily stick and burn on the bottom. Using a thin pot increases the risk of scorched spots, which can ruin the flavor of the entire batch.
Rinsing Split Peas for Clean Flavor
Always rinse your split peas in a fine-mesh strainer under cold water before adding them to the pot. This removes dust and any loose debris from the packaging. It also ensures that the soup starts with a clean, bright flavor without any grit.
Managing Salt Levels with Smoked Meats
Smoked turkey and broth can contain significant amounts of sodium. Add your initial salt sparingly during the vegetable sauté phase. It is much easier to add salt at the end of the cooking process than it is to fix an overly salty soup.
Achieving the Perfect Creamy Consistency
The technique of blending a small portion of the soup creates a creamy mouthfeel without needing to add dairy. By pureeing a few cups of the cooked peas and vegetables, you thicken the overall base. This ensures the soup is hearty and cohesive while still keeping some chunks of vegetables for texture.
Stirring Frequency as the Soup Thickens
As the split peas break down, the soup becomes significantly more viscous. The starch settles at the bottom, making it more prone to burning. Increase your stirring frequency during the last 30 minutes of simmering to keep the soup moving.
Selecting the Best Quality Split Peas
Use fresh split peas from a store with high turnover. Old split peas can become resistant to softening, even after hours of simmering. If your peas are not softening, they may be past their prime.
Customizing Your Ingredients
Swapping Green Peas for Yellow Split Peas
You can use yellow split peas as a direct substitute for green ones. Yellow peas tend to have a slightly earthier, more nutty flavor compared to the sweeter profile of green peas. The cooking time and ratios remain exactly the same.
Using Smoked Turkey for a Pork-Free Base
Smoked turkey bones or hocks provide the same smoky, salty depth as traditional ham. Turkey is a lean and flavorful alternative that fits well in a hearty soup. Ensure the bone has a good amount of meat to maximize the final yield of shredded protein.
Substituting Chicken Broth with Vegetable Broth
For a lighter flavor profile, replace the chicken broth with a high-quality vegetable broth. If you do this, you may want to add a teaspoon of smoked paprika to maintain the smoky essence. This change makes the soup more versatile for different dietary preferences.
Adding Leeks Instead of Onions
Replace the diced onions with cleaned and sliced leeks for a milder, more sophisticated flavor. Leeks provide a buttery sweetness that complements the earthiness of the split peas. Sauté them in the same manner as the onions.
Incorporating Parsnips for a Root Vegetable Twist
You can swap half of the carrots for diced parsnips to add a peppery, sweet complexity. Parsnips hold their shape well during long simmering times. This adds another layer of nutritional value and flavor to the vegetable base.
Adjusting Heat with Red Pepper Flakes
The 1/8 teaspoon of red pepper flakes provides a very subtle warmth. If you prefer a spicier soup, increase this to 1/2 teaspoon. Add the flakes during the spice-toasting phase to infuse the oil with heat.
Serving and Pairing Ideas
Pairing with Buttered Crusty Bread
Hearty, buttered sourdough or a French baguette is the ideal accompaniment. The crunch of the toast contrasts with the creamy texture of the soup. Dipping the bread into the soup allows you to capture every bit of the thick base.
Adding a Fresh Garden Salad on the Side
Since the soup is very rich and dense, a crisp green salad provides a necessary balance. Use a simple vinaigrette with lemon juice and olive oil. This acidity cuts through the starchiness of the peas.
Serving with Mini Grilled Cheese Sandwiches
Miniature grilled cheese sandwiches are a classic pairing for thick pea soup. Use a sharp cheddar or gruyere cheese for a bold flavor. The melted cheese and toasted bread complement the savory turkey broth.
Garnishing with Fresh Thyme and Pepper
Adding a few fresh thyme leaves on top just before serving adds a bright, herbal aroma. A final crack of fresh black pepper enhances the smokiness of the turkey. These small additions make the presentation more professional.
Using Croutons for Added Texture
If you do not have bread on hand, homemade garlic croutons are an excellent alternative. Toast cubed bread with garlic powder and butter until golden. Sprinkle them on top of the soup just before eating to maintain their crunch.
Preservation and Reheating
Refrigeration Guidelines for Fresh Soup
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Ensure the soup has cooled slightly before sealing the lid to prevent excessive condensation. Keep the container in the coldest part of the fridge.
Thinning Soup During the Reheating Process
Split pea soup thickens significantly as it cools because the peas continue to absorb liquid. When reheating, add 1/4 to 1/2 cup of chicken broth or water. This restores the original creamy consistency without diluting the flavor too much.
Safe Freezing and Thawing Methods
This soup freezes exceptionally well for 2 to 3 months. Freeze in portion-sized containers or freezer bags, leaving a small amount of space at the top for expansion. Thaw the soup overnight in the refrigerator before reheating.
Using a Microwave for Quick Warming
If using a microwave, transfer the soup to a microwave-safe bowl and cover it with a lid or paper towel. Heat in short bursts of 2 minutes, stirring in between. This prevents the soup from splattering and ensures even heating.
Common Cooking Challenges
What to Do if Split Peas Remain Hard
If the peas are still firm after 90 minutes, continue simmering for another 15 to 30 minutes. Check the age of your peas; very old split peas may never fully soften. You can also add a pinch of baking soda to help break down the pectin in the peas.
Fixing a Soup That Is Too Thick
If the soup reaches a porridge-like consistency, simply stir in additional broth or water. Add the liquid one half-cup at a time while stirring over low heat. This allows you to control the thickness precisely.
Balancing Too Much Saltiness
If the smoked turkey makes the soup too salty, add a splash of water or unsalted broth. You can also add a squeeze of lemon juice or a teaspoon of apple cider vinegar. The acidity helps neutralize the perception of salt.
Preventing the Soup from Boiling Over
The starch in the peas can cause the soup to foam and bubble over when it first reaches a boil. Keep the heat on medium-low once the boil is achieved. Leave the lid off or slightly ajar to allow steam to escape.
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can adapt this for a slow cooker by sautéing the vegetables first and then adding everything to the crockpot. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Follow the same blending steps at the end for creaminess.
Which brand of split peas works best?
High-quality organic brands or those known for freshness typically soften more consistently. Look for peas that are a bright, uniform color without any shriveled grains. Bob’s Red Mill is a reliable choice for consistent texture.
How long does the soup last in the freezer?
The soup remains high quality for 2 to 3 months when stored in an airtight, freezer-safe container. After this period, the flavor may begin to degrade, though it remains safe to eat. Label your containers with the date of freezing.
Can I add other vegetables to the pot?
Yes, you can add diced parsnips, turnips, or even a handful of kale during the last 10 minutes of cooking. Avoid adding too many watery vegetables, as this may thin the soup too much. Stick to hearty root vegetables for the best results.
Why do I need to blend a portion of the soup?
Blending a small amount of the soup incorporates the cooked peas into a smooth puree. When stirred back into the pot, this puree acts as a natural thickener. It creates a velvety texture that is characteristic of a professional split pea soup.
Print
Hearty Smoked Turkey and Split Pea Soup
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Split Pea Soup Recipe is thick, creamy, and packed with veggies and split peas—humble-looking but bursting with flavor!
Ingredients
- 2 tablespoons olive oil
- 2 cups finely diced onion (2 medium onions)
- 1 cup finely diced carrot (2 to 3 large carrots)
- 1 cup finely diced celery (3 to 4 stalks)
- Salt and pepper to taste
- 1 tablespoon minced garlic (4 cloves)
- 1 tablespoon Italian seasoning
- 1–1/2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1–1/2 cups green split peas (rinsed)
- 2 small bay leaves
- 8 cups reduced-sodium vegetable broth
- Fresh thyme leaves (optional)
- Hearty buttered bread (for serving)
Instructions
- Sauté: In a large (5.5 quart or larger) heavy-bottomed pot, heat the olive oil. Add onion, carrot, celery, and salt/pepper to taste. Cook until veggies are softened and onion is beginning to turn golden, 5–8 minutes.
- Season: Add garlic, Italian seasoning, cumin, thyme, red pepper flakes, and smoked paprika, and cook, stirring constantly, for 1 minute.
- Simmer: Add rinsed split peas, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to low and simmer, uncovered, 60–90 minutes, stirring occasionally so the peas don’t catch on the bottom. Cook until peas are cooked and soup is thickened to desired consistency.
- Puree: Remove and discard bay leaves. Remove 2 cups of the soup and blend until completely smooth. Return blended puree to the soup pot and mix through.
- Serve: Taste and season, adding additional salt/pepper as needed. Ladle soup into bowls and serve with hearty buttered bread, a sprinkle of pepper, and fresh thyme.
Notes
For a creamier texture, simmer longer until peas fall apart. If the soup becomes too thick, stir in additional vegetable broth. Use a heavy-bottomed pot to prevent the peas from scorching.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg