Smoked Turkey And Split Pea Soup Recipes

Steps:

• Strip turkey meat from the thigh bones and if possible cut the bones in two and set aside. Cut up the meat into large chunks about 3 inch cubes, and divide into two bowls. Boil yellow split peas into a large pot for at least an hour, use just enough water that the peas are covered and add more as you cook if needed. While peas are boiling, heat your large soup pot and coat the bottom generously with the olive oil or ghee. Brown the chicken bones and turkey bones and add the black pepper and salt. Once bones are browned, add the chopped onion, celery and carrots followed by the diced green onions and cook at medium heat till the vegetables begin to feel tender. Add the potatoes and leeks and cook covered for about 5 minutes minutes. Now add half of the smoked turkey, the thyme, and enough water and chicken stock that everything in the pot is covered, then cook covered for 15 minutes. Add the entire pot of split peas into the giant soup pot and stir carefully to mix everything in. Throw in the whole green onions that were set aside and let the entire pot simmer on low heat for 2 hours. After two hours, turn of the heat and let the pot sit for an hour to settle the flavors. Enjoy on its own or with cornbread or any bread that suits your fancy.

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.

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.