Warm, cozy, and full of flavor, Hearty Split Pea and Smoked Turkey Soup is the perfect dish to satisfy your hunger on a chilly day. The smoky turkey adds depth, while the creamy split peas provide a rich texture. This soup is a comforting classic with a twist you’ll want to make again and again.
Split peas are the heart of the soup, giving it its creamy texture and earthy taste. Be sure to rinse them well to avoid any grit. Smoked turkey wings add a deep, smoky flavor that sets this soup apart from the classic ham version. The trio of onion, carrots, and celery—often referred to as a mirepoix—forms the aromatic base, infusing the soup with savory goodness. Garlic brings its unmistakable pungency, enhancing the overall flavor. Chicken broth serves as the liquid foundation, carrying all the flavors while keeping the soup light. Bay leaves and dried thyme add layers of herbal aroma, and a sprinkle of black pepper provides just the right kick. Finally, a splash of olive oil helps sauté the vegetables to perfection.
This soup pairs wonderfully with a thick slice of crusty bread for dipping. For a lighter option, serve it alongside a fresh green salad. If you want to up the comfort factor, top each bowl with a sprinkle of crispy bacon bits or a dollop of sour cream.
Start by rinsing the split peas under cold water. This step is quick but important to get rid of any dust or debris. Set them aside while you prepare the vegetables.
In a large pot, heat your olive oil over medium heat. Once shimmering, add in the diced onion, sliced carrots, and chopped celery. Sauté these veggies for about five minutes, stirring occasionally until they soften and the onions become translucent.
Next, add the minced garlic to the pot. You’ll want to stir it around for about a minute until it becomes fragrant. Be careful not to let it burn, as burnt garlic can turn bitter.
Now, it's time to bring everything together. Add the rinsed split peas, smoked turkey wings, chicken broth, bay leaves, thyme, and black pepper to the pot. Stir everything gently, then increase the heat to bring it to a boil.
Once boiling, reduce the heat to low and let the soup simmer. This should take about 1.5 to 2 hours. Stir occasionally to ensure the peas don’t stick to the bottom. You'll know it’s ready when the peas are tender and the soup has thickened to your liking.
Remove the turkey wings from the pot, shred the meat using two forks, and return it to the soup. Give it a good mix, taste, and add salt as needed. Lastly, fish out the bay leaves and discard them.
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