SPLIT PEA SMOKED TURKEY SOUP
For those who don't like pork. This has a nice smoked flavor when you use a smoked turkey leg.
Provided by Bruce Crowell
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 4h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 612.7 calories, Carbohydrate 49.1 g, Cholesterol 144.6 mg, Fat 17.5 g, Fiber 17.1 g, Protein 63.1 g, SaturatedFat 5.3 g, Sodium 1740.1 mg, Sugar 7.6 g
PEA SOUP WITH SMOKED TURKEY WINGS
Don't wait for your next ham to make pea soup. The wings gives this pea soup a wonderful smoky flavor without buying the ham for the bone.
Provided by Rita1652
Categories Potato
Time 18m
Yield 8 serving(s)
Number Of Ingredients 12
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.
SPLIT PEA AND SMOKED TURKEY SOUP
Make and share this Split Pea and Smoked Turkey Soup recipe from Food.com.
Provided by Little Cheff
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 10
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.
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- Place the peas in a large pot and cover with cold water by about 2 inches. Place the lid on the pot and soak the peas for at least 8 hours or overnight.
- In a large dutch oven over medium high heat, add the olive oil. When the oil is hot, stir in the onion, carrots, celery and kosher salt. Sauté, stirring occasionally for 3-5 minutes or until vegetables are tender. Add the garlic and red pepper flakes and cook for one minute longer until the garlic is fragrant.
- Add the peas, turkey wing (break into pieces if it's too large), bay leaves, thyme and bouillon to the vegetables. Pour water over the pot and heat to boiling. Reduce heat to a medium simmer with the lid slightly askew on the pot to prevent it from boiling over and so that steam may escape. Cook until the peas are tender, about 2 to 2 1/2 hours.
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