Green Split Pea Turkey Soup

My grandmother had this blackened Dutch oven that lived on her back burner, perpetually bubbling with something nourishing. On gray February afternoons when winter felt endless, she'd start a pot of split pea soup, the smoky turkey scent eventually wrapping through the house like a blanket. I didn't appreciate the magic of dried legumes back then, mostly because I was too busy being eleven and impatient for dinner. Now, on especially cold days, I find myself reaching for the same ingredients, understanding exactly what she knew about comfort in a bowl.

Last winter, my neighbor came down with a terrible flu, and I dropped off a container of this soup on her porch. She texted me two days later saying it was the only thing that tasted like anything, and she'd eaten it for three meals straight. Sometimes the simplest food is what actually heals us.

Ingredients

• 1 lb (450 g) smoked turkey wings or drumsticks: The smoky meat is the backbone of this soup, infusing every spoonful with depth that develops during the long simmer
• 2 cups (400 g) dried green split peas, rinsed and drained: These humble legumes break down beautifully into creamy goodness, but they definitely need that thorough rinsing first
• 1 medium onion, chopped: The foundation of flavor, building sweetness as it softens in the pot
• 2 medium carrots, diced: They add subtle sweetness and maintain enough texture to contrast the creamy peas
• 2 celery stalks, diced: Essential aromatic that brings that classic soup flavor base
• 2 cloves garlic, minced: Add it right before the liquid goes in so it mellows without burning
• 8 cups (2 liters) low-sodium chicken or vegetable broth: Low-sodium matters because the smoked turkey and eventual salt adjustment will provide plenty of seasoning
• 1 bay leaf: The quiet workhorse of soups, adding subtle earthy notes
• 1 tsp dried thyme: Complements the smokiness perfectly
• ½ tsp freshly ground black pepper: A gentle kick that brightens the rich flavors
• Salt, to taste: Always taste at the end, since the smoked turkey and broth both contribute salt
• Chopped fresh parsley or croutons: Completely optional, but that pop of green or crunch makes it feel like a proper meal

Instructions

Build your aromatic foundation:

In a large pot or Dutch oven, heat a splash of oil over medium heat, then add the onion, carrots, and celery, sautéing for 4–5 minutes until softened and fragrant

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown or it will turn bitter

Bring everything together:

Add the green split peas, smoked turkey, broth, bay leaf, thyme, and black pepper, then bring the mixture to a gentle boil

Let it simmer into magic:

Reduce heat, cover, and simmer for 1 hour, stirring occasionally to prevent sticking, until the peas are completely tender and the soup has thickened beautifully

Harvest the good stuff:

Remove the turkey pieces, shred the meat while discarding skin and bones, then return the meat to the pot for that perfect smoky distribution

The final polish:

Remove and discard the bay leaf, then taste and adjust salt as needed before serving hot with your chosen garnishes

Pin It

This was the first soup I made entirely on my own after moving into my first apartment, standing over that cheap pot with the windows fogged up, feeling somehow like an actual adult. The house smelled like possibility.

Making It Your Way

Smoked turkey is traditional and absolutely delicious, but I've made equally wonderful versions using ham hocks when turkey was unavailable. The key is that smoked element, which provides the soul of the dish. Even bacon works in a pinch, though you'll want to cook it separately and crumble it on top to avoid overpowering everything with pork fat.

The Texture Question

Some people love perfectly smooth split pea soup, while others want to know they're eating something substantial. I've learned to aim for somewhere in the middle, where most peas have broken down but there's still enough body to feel satisfying. The immersion blender trick—whizzing just part of the pot—gives you the best of both worlds without turning it into baby food.

Storage and Leftovers

This soup actually tastes better the next day, which is probably why grandmothers everywhere always made enormous batches. The flavors have time to marry and settle into something deeper and more cohesive. I often double the recipe specifically for the leftovers.

• Freeze in individual portions for those days when cooking feels impossible
• The soup will thicken considerably in the refrigerator, so add a splash of broth when reheating
• This keeps beautifully in the freezer for up to three months, though I've eaten it at four months and survived to tell the tale

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There's something deeply satisfying about taking dried peas and a turkey wing and turning them into food that sustains people. Simple soup, done well, feels like a small act of love.

Recipe FAQs

→ Can I substitute smoked turkey with another meat?

Smoked ham hock or bacon can be used as flavorful alternatives, adding a similar smoky depth to the dish.

→ How can I achieve a smoother texture?

Blend a portion of the soup before adding the shredded turkey to create a creamier consistency.

→ What cooking equipment is needed?

A large pot or Dutch oven is essential for sautéing and simmering the ingredients evenly.

→ Are there any allergen concerns with the ingredients?

This dish contains no common allergens, but check store-bought broth labels for hidden gluten or other additives.

→ How can leftovers be stored?

Leftover portions freeze well for up to three months and can be reheated gently on the stove or microwave.