Menu Enter a recipe name, ingredient, keyword...


Slow-Cooked Split Pea Soup


Google Ads
Rate this recipe 0/5 (0 Votes)
Slow-Cooked Split Pea Soup 0 Picture


  • 1/2 cup chopped fresh parsley, plus 8-10 tbs parsley stems
  • 4 srigs thyme
  • 1 pound green split peas, picked over and rinsed
  • 1 large leek, white and light green part only, halved lenghtwise and thinly sliced crosswise
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • kosher slat and pepper
  • 1 smoked turkey leg ( 1-1/2 pounds)
  • 1/2 cup frozen peas


Preparation time 30mins
Cooking time 360mins


Step 1

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


Review this recipe