Feastical

Your New Favorite Bowl of Cozy: Split Pea Soup with Smoked Turkey

Hey friends, Beau here from Feastical! Let’s talk about the ultimate culinary hug. You know the one. It’s that meal you crave when the wind is howling, the day has been a marathon, and your soul needs something deeply, profoundly comforting. For me, that’s a steaming, hearty bowl of split pea soup. But not just any split pea soup. We’re taking this classic to new, smoky, incredibly flavorful heights with a secret weapon: smoked turkey.

This isn’t a fussy, chef-y recipe. This is a one-pot wonder that practically makes itself while filling your kitchen with the most incredible aroma. It’s the kind of meal that gathers people around the table, sparks conversation, and leaves everyone feeling completely satisfied. The split peas break down into a luxuriously creamy, thick broth without a drop of cream, and the smoked turkey infuses every single spoonful with a rich, savory depth that is just… *chef’s kiss*.

Plus, it’s naturally gluten-free and packed with protein and fiber, so it’s as wholesome as it is delicious. Whether you’re a seasoned soup slinger or a kitchen newbie, this recipe is your ticket to comfort food glory. So, grab your favorite big pot, and let’s make a memory together.

A Pot of Soup and a Side of Nostalgia

This recipe always takes me right back to my Grandma Dot’s kitchen. She was a no-nonsense woman who believed strongly in two things: a well-stocked pantry and the healing power of a good soup. Every fall, without fail, a giant pot of split pea soup would appear on her stovetop, simmering for hours. Her version used a humble ham hock, and it was glorious.

But a few years ago, after a particularly successful Thanksgiving that left me with a colossal smoked turkey carcass, I had a lightbulb moment. I threw the whole thing into a pot with some split peas and water, thinking I was just making stock. What emerged was a revelation. The smoke from the turkey paired with the earthy peas created a flavor so complex and satisfying, it instantly dethroned my memory of the original. It became my new tradition—a little nod to Grandma Dot, but with a Feastical twist. It’s my go-to for using up holiday leftovers or for just conjuring that feeling of home, no special occasion needed.

Gathering Your Soup Squad: The Ingredients

One of the best things about this soup is its simplicity. You likely have most of this in your pantry right now! Here’s what you’ll need and why each ingredient is a key player:

• 2 tbsp olive oil: Our cooking fat to sauté our veggie base. Avocado oil or butter work great here too!
• 1 onion, chopped: The sweet, aromatic foundation of so many great dishes. Don’t rush cooking it!
• 2 carrots, diced: Adds a subtle sweetness and a beautiful pop of color.
• 2 celery stalks, diced: The classic third member of the “holy trinity” (mirepoix), providing an earthy, savory note.
• 2 garlic cloves, minced: Because what’s a savory dish without garlic? It adds a crucial layer of flavor.
• 1 lb dried green split peas, rinsed: The star of the show! Chef’s Insight: Always, always rinse them in a colander. You’d be surprised at the little bits of dust or tiny stones you might find. They are naturally creamy and thicken the soup all on their own.
• 6 cups low-sodium chicken broth or water: I prefer low-sodium broth so I can control the salt level myself. Using all water is totally fine—the turkey and veggies will create a fantastic broth!
• 2 cups smoked turkey, shredded: Our flavor MVP! You can use meat from a leftover smoked turkey breast or leg, or even find it pre-shredded at some grocery stores. Substitution Tip: A ham hock, diced ham, or even a couple of smoked turkey legs (which you can shred after cooking) are perfect substitutes.
• 1 tsp dried thyme: Herby, slightly floral, and a classic pairing with peas and poultry.
• 1 bay leaf: It adds a subtle, almost tea-like background note. Just remember to fish it out before serving!
• Salt & pepper, to taste: Seasoning is everything. We add this at the end so the salt doesn’t prevent the peas from softening.
• 1–2 tsp apple cider vinegar (to finish): This is non-negotiable, friends! It seems like a tiny amount, but it brightens the entire pot, cutting through the richness and making all the flavors pop. Think of it as the secret ingredient that makes people ask, “Wow, what is in this?”

Let’s Get Cooking: Building the Perfect Pot of Soup

Ready to work some magic? This process is simple, relaxing, and oh-so-rewarding. Follow these steps for a foolproof pot of perfection.

1. The Sizzling Start: In a large Dutch oven or heavy-bottomed pot, heat your olive oil over medium heat. Add the chopped onion, carrots, and celery (your mirepoix!). Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the veggies have started to soften. Chef’s Hack: Don’t crank the heat to high here. We’re not looking to brown them, just to sweat them and release their sweet, sweet flavors.
2. Garlic Time! Add the minced garlic, dried thyme, and that trusty bay leaf. Cook for just 1 minute more until fragrant. Ah, smell that? That’s the sound of your kitchen winning.
3. The Big Pour: Now, stir in your rinsed split peas, the broth (or water), and the shredded smoked turkey. Give it a good stir to combine everything.
4. Simmer to Success: Bring the pot to a lively boil. Once it’s bubbling away, immediately reduce the heat to low, partially cover the pot with a lid (leave a small crack for steam to escape), and let it simmer gently for 45 to 60 minutes. Chef’s Tip: Stir it occasionally, especially towards the end, to prevent the peas from sticking to the bottom of the pot. You’ll know it’s done when the peas have completely broken down and the soup has thickened to a lovely, creamy consistency.
5. The Finishing Touches: Carefully remove the bay leaf (it’s done its job!). Now, taste your masterpiece. Season with salt and freshly ground black pepper. Remember, the smoked turkey can be salty, so taste first! Finally, stir in that magical 1-2 teaspoons of apple cider vinegar. Taste again and be amazed at the transformation.

Bowl + Spoon = Happiness: How to Serve It Up

This soup is a complete meal in a bowl, but a few simple accompaniments can turn it into a feast. I love serving it piping hot in big, deep bowls.

For a little textural contrast, set out a few topping options for everyone to choose from: a dollop of plain Greek yogurt or sour cream, a sprinkle of fresh chopped chives or parsley, extra black pepper, or even some crunchy croutons (if you’re not strictly gluten-free).

On the side, you can’t go wrong with a thick, crusty slice of gluten-free bread for dipping, or a simple, crisp green salad with a tangy vinaigrette to balance the soup’s richness. It’s the perfect easy, satisfying weeknight dinner that feels anything but ordinary.

Make It Your Own: Delicious Recipe Variations

The beauty of this soup is its flexibility. Play around with these twists to keep it exciting!

• The “Clean Out the Fridge” Version: Toss in a handful of spinach or kale during the last 5 minutes of cooking. Got a potato? Dice it up and add it with the split peas for extra heartiness.
• Spice It Up: Add a pinch of red pepper flakes with the thyme for a gentle kick, or a dash of smoked paprika to double down on the smoky flavor.
• Herb Garden Refresh: Swap the dried thyme for a tablespoon of fresh chopped rosemary or tarragon for a different herbal profile.
• Vegan/Veggie Powerhouse: Easy! Omit the turkey and use water or veggie broth. To replace the smoky depth, add a teaspoon of liquid smoke or smoked paprika. You could also add a cup of diced potatoes for body.
• Instant Pot Speed Run: Use the sauté function for Step 1. Add all remaining ingredients (except the vinegar, salt, and pepper). Pressure cook on high for 15 minutes, then let the pressure release naturally for 10 minutes before doing a quick release. Finish with vinegar, salt, and pepper.

Beau’s Chef’s Notes & Kitchen Stories

This recipe has evolved so much from my first attempt! The first time I made it, I made the classic mistake of salting the broth at the beginning. The peas never quite softened, and I ended up with a slightly grainy, undercooked soup. Lesson learned: salt at the end, always!

Another funny story: I once convinced my nephew that the green color came from pureed leprechauns. He believed it for years and would demand “Leprechaun Soup” every time he visited. Whatever gets the kids to eat their veggies, right?

This soup is also a fantastic freezer meal. I almost always double the batch and freeze half for those nights when I just can’t even think about cooking. It thaws and reheats like an absolute dream.

Your Soup Questions, Answered!

Q: My soup is too thick! How can I thin it out?
A: No problem at all! Simply stir in a little more broth or water, a splash at a time, until it reaches your preferred consistency. It will thicken as it sits, so you may need to do this when reheating leftovers, too.

Q: Can I make this in a slow cooker?
A: Absolutely! Sauté your veggies on the stovetop first for the best flavor, then transfer everything to your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Q: I forgot to add the apple cider vinegar. Is it ruined?
A: Not ruined at all! It will still be tasty, but it might taste a little flat or one-dimensional. Just stir it in at the end when you’re reheating your bowl. You’ll notice the difference immediately.

Q: Where do I find smoked turkey?
A: Great question! Many grocery stores sell pre-cooked smoked turkey breasts or legs near the lunch meat or in the meat section. After holidays like Thanksgiving, it’s also easy to find. You can also use leftover turkey and add a ½ teaspoon of liquid smoke to the broth to mimic the flavor.

Split Pea Soup with Smoked Turkey (Hearty & Gluten-Free)

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• Author: BeauCollier

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Description

If comfort had a flavor, this would be it. Creamy split peas melt into a silky, hearty broth while smoked turkey adds a savory depth that makes every spoonful feel like a hug. It’s cozy, nutrient-rich, and perfect for chilly nights or using up holiday leftovers. The best part? It’s simple, one-pot cooking that rewards you with big flavor and zero fuss.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil

• 1 onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 2 garlic cloves, minced

• 1 lb dried green split peas, rinsed

• 6 cups low-sodium chicken broth or water

• 2 cups smoked turkey, shredded

• 1 tsp dried thyme

• 1 bay leaf

• Salt & pepper, to taste

• 1–2 tsp apple cider vinegar (to finish)

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (6–8 min).

2. Add garlic, thyme, and bay leaf; cook 1 min until fragrant.

3. Stir in split peas, broth, and smoked turkey. Bring to a boil.

4. Reduce heat, partially cover, and simmer 45–60 min, stirring occasionally, until peas break down and soup thickens.

5. Remove bay leaf, season with salt and pepper, then stir in apple cider vinegar before serving.

Notes

• Rinse split peas well—sometimes tiny stones sneak in.

• For a smoky kick, add smoked paprika.

• If soup is too thick, stir in extra broth or water.

• Freezes beautifully—double the batch for future comfort.

Nutritional Information (Per Serving)

This soup isn’t just good for the soul; it’s packed with nutritional goodness! Here’s a rough breakdown per serving (based on 6 servings):

• Calories: ~290
• Carbohydrates: 35g
• Fat: 8g
• Protein: 20g
• Fiber: 12g (That’s nearly half the recommended daily intake!)

This makes it a fantastic, balanced meal. The protein and fiber keep you full and satisfied, while the ingredients provide a great source of vitamins A and C (from the carrots), iron, and potassium. It’s proof that comfort food can be incredibly nourishing.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends. My heartwarming, soul-soothing, incredibly delicious recipe for Smoked Turkey Split Pea Soup. It’s more than just a list of ingredients and steps; it’s a reminder that the best meals are often the simplest ones, made with a little patience and a whole lot of love.

I hope this recipe finds its way into your regular rotation and becomes a new tradition in your home, just like it is in mine. If you make it (and I really hope you do!), tag me on social @feastical so I can see your beautiful bowls! Nothing makes me happier than seeing you guys create and enjoy these recipes.

Now, go forth and get your soup on! Until next time, keep your spoons ready and your hearts full.

– Beau