Green Split Pea Soup

The smoky aroma wafting through my apartment on a gray Sunday morning stopped my neighbor in the hallway. She demanded to know what magic was happening in my kitchen, and I realized split pea soup had been unfairly relegated to the cheap meal category. This version transforms humble dried peas into something rich and soul-satisfying, with the smoked turkey lending depth that no bacon could ever achieve.

I first made this soup during a particularly brutal winter when my heating bill was threatening my sanity. My brother dropped by unexpectedly, shivering from the cold, and I served him a bowl with some crusty bread. He texted me three days later asking for the recipe, and now it is his go-to meal whenever life feels overwhelming.

Ingredients

• 1 lb smoked turkey wings or drumsticks: These inexpensive cuts provide incredible smoky flavor and yield tender meat that falls right off the bone after simmering
• 1 large onion, finely chopped: The foundation of flavor that sweetens as it cooks, creating a aromatic base for the soup
• 2 medium carrots, diced: They add natural sweetness and color while holding their shape through the long cooking time
• 2 celery stalks, diced: Essential for that classic mirepoix flavor that makes this soup taste professionally made
• 3 garlic cloves, minced: Add these toward the end of sautéing so they do not burn and become bitter
• 2 cups dried green split peas, rinsed: No need to soak these overnight, just give them a good rinse until the water runs clear
• 8 cups low-sodium chicken broth or water: Starting with less salt lets you control the seasoning at the end since the smoked turkey adds saltiness
• 2 bay leaves: Remove these before serving but let them work their magic during the simmer
• 1 teaspoon dried thyme: This herb pairs perfectly with both the peas and the smoky turkey flavor
• 1/2 teaspoon ground black pepper: Freshly cracked pepper makes a noticeable difference in the final flavor
• 1/2 teaspoon smoked paprika: Optional but highly recommended for amplifying the smoky notes from the turkey
• Salt, to taste: Wait until the end to season since the smoked turkey will release salt as it cooks
• 2 tablespoons olive oil: Used for sautéing the vegetables and building a flavorful base

Instructions

Sauté the aromatics:

Heat olive oil in a large soup pot over medium heat, add onion, carrots, and celery, and cook for 5–7 minutes until softened and fragrant

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant but not brown

Combine everything:

Add split peas, smoked turkey, bay leaves, thyme, pepper, and smoked paprika, then pour in the broth and stir well

Simmer the soup:

Bring to a boil, reduce heat to low, cover, and simmer for 1 hour, stirring occasionally to prevent sticking

Shred the turkey:

Remove the turkey pieces, shred the meat from the bones discarding skin and bones, then return the meat to the pot

Finish cooking:

Continue simmering uncovered for 20–30 minutes until peas are completely soft and soup reaches your desired consistency

Season and serve:

Season with salt to taste and remember to remove the bay leaves before ladling into bowls

Save

My grandmother used to say that a good soup needs time to get to know itself. This pea soup proved her right when I served it at a casual dinner party and watched normally quiet friends become animated, asking for seconds and thirds while the snow fell outside.

Making It Your Own

A splash of apple cider vinegar right before serving brightens all the flavors and cuts through the richness. I discovered this trick accidentally when I reached for the wrong bottle, but now I never serve this soup without it.

Perfect Pairings

Crusty bread is non-negotiable here, but a simple green salad with a bright vinaigrette balances the hearty soup perfectly. The contrast of hot soup against cold, crisp greens makes each bite feel intentional.

Make-Ahead Magic

This soup improves after a day in the refrigerator, which is why I always make a double batch. The split peas continue softening and the smoked turkey flavor permeates every spoonful even more deeply.

• Cool the soup completely before transferring to airtight containers
• Freeze portions for up to three months for effortless future meals
• Thaw overnight in the refrigerator and reheat gently with a splash of water

Save

There is something deeply comforting about a soup that costs so little to make but feels so luxurious to eat. This recipe has saved me from countless dreary evenings and become my most requested dish.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, simply omit the smoked turkey and use vegetable broth instead of chicken broth for a rich vegetarian version.

→ What is the best way to prepare the split peas?

Rinse the split peas thoroughly before cooking; they don't require soaking but should be stirred occasionally while simmering to prevent sticking.

→ How do I achieve the right soup consistency?

Simmer uncovered towards the end to thicken the soup, and add broth or water if it becomes too dense to suit your preference.

→ Can I use other meats instead of smoked turkey?

Ham hock is an excellent substitute, providing a similar smoky flavor and tender texture to the dish.

→ What herbs enhance the flavor most effectively?

Bay leaves, dried thyme, and smoked paprika create a warm, earthy base that complements the peas and turkey beautifully.