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.
Ingredients
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2 tbsp olive oil
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1 onion, chopped
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2 carrots, diced
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2 celery stalks, diced
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2 garlic cloves, minced
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1 lb dried green split peas, rinsed
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6 cups low-sodium chicken broth or water
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2 cups smoked turkey, shredded
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1 tsp dried thyme
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1 bay leaf
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Salt & pepper, to taste
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1–2 tsp apple cider vinegar (to finish)
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (6–8 min).
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Add garlic, thyme, and bay leaf; cook 1 min until fragrant.
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Stir in split peas, broth, and smoked turkey. Bring to a boil.
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Reduce heat, partially cover, and simmer 45–60 min, stirring occasionally, until peas break down and soup thickens.
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Remove bay leaf, season with salt and pepper, then stir in apple cider vinegar before serving.
Notes
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Rinse split peas well—sometimes tiny stones sneak in.
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For a smoky kick, add smoked paprika.
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If soup is too thick, stir in extra broth or water.
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Freezes beautifully—double the batch for future comfort.