Smoked Turkey And Split Pea Soup Recipes

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.

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:

• Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
• Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
• Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.

Steps:

• In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go. Add the oregano, thyme and bay leaf, and cook on low for 3 more minutes. Turn the burner off and add the bourbon, return to the heat and reduce for 3 minutes. Add the split peas, ham and stock. Remember to season lightly as you cook. Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot. Serve with the toasted baguette.

Steps:

• In a large soup pot heat oil add onions, celery, carrot, potato and saute for 5 minutes add garlic, oregano, bay leaf, salt, pepper and turkey wings. Add peas and cover with enough water to completely submerge all ingredients by a couple inches.
• Bring to a boil. Reduce heat and simmer for about 3-4 hours, until thickened be sure to stir throughout the cooking. The longer you cook it the thicker it gets.
• Optional:.
• Blend all but meat in a blender to smooth out, then shred the turkey and add to the soup.

Steps:

• Begin sauteeing sausage in little bit of oil, until browned over medium high heat.
• Add onion, carrot, celery, potatoes, and garlic.
• Cook about 5 minutes or until ingredients begin to soften.
• Combine split peas, water, and broth and bring to boil.
• Simmer covered for 1 1/2 hours.
• Uncover and cook for about 30 minutes or until soup slightly thickens.

Steps:

• melt butter in lg pot over low heat. add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. add stock, peas and ham hocks. bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes. add parsley in the last 5 minutes. season with salt and pepper.

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.