Hearty Split Pea and Smoked Turkey Soup

🕒 Prep: 15 min
đŸ”„ Cook: 2 hours
đŸœ Serves: 6
★★★★★
Be the First to Review!

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.

Hearty Split Pea and Smoked Turkey Soup

This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases.

Ingredients for Hearty Split Pea and Smoked Turkey Soup

Ingredients for Hearty Split Pea and Smoked Turkey Soup

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 sautĂ© the vegetables to perfection.

Why This Hearty Split Pea and Smoked Turkey Soup Works

As the pot simmers, the split peas slowly soak up the broth and start to break down. At first they look like little hard beads, but over an hour or so they swell, soften, and begin to fall apart. That starch from the peas drifts into the liquid and turns the broth from thin and clear to thick and creamy, even though there is no cream in the pot.

While everything cooks, the smoked turkey wings sit right in that bubbling soup. The meat loosens from the bone and stays moist because it is surrounded by hot liquid the whole time. Some of the smoky taste and salt from the turkey spread through the peas and vegetables as they simmer together.

Early on, the onion, carrot, and celery just soften in a bit of oil, so they don’t stay crunchy later. By the time the turkey is shredded and stirred back in, the peas have mostly melted into the broth, the soup has thickened, and every spoonful holds some soft vegetables and tender pieces of meat.

Hearty Split Pea and Smoked Turkey Soup Tips & Tricks

  • If you prefer a creamier texture, use an immersion blender to puree some of the soup before adding the turkey back in.
  • Leftovers freeze beautifully. Just cool the soup completely before storing it in airtight containers.
  • For a vegetarian version, omit the turkey and use vegetable broth.

Mistakes To Avoid

Letting the soup simmer for only an hour or so leaves the split peas still firm in the center. They don’t break down into the broth, so the soup stays thin and brothy instead of turning thick and creamy, and the peas feel chalky when bitten.

Cranking the heat up high to “speed it up” makes the bottom of the pot catch and burn while the peas on top are still hard. Burned pea and onion bits stick to the pot and spread a bitter, smoky taste through the whole batch, and the texture turns gritty.

Skipping the rinse on the split peas often brings extra dust and loose starch into the pot. The soup can foam a lot on top, and the starch clumps around the peas, so some parts turn mushy while others stay tough.

Leaving the smoked turkey wings in the soup the whole time, bones and all, after they’re cooked makes the meat dry out and shred into tiny, stringy bits. The soup ends up full of splinters of meat and small bone fragments instead of tender, juicy pieces.

Equipment Used:

Large pot, Wooden spoon, Knife, Cutting board

Ingredients

  1. 2 cups dried split peas
  2. 1 lb smoked turkey wings
  3. 1 medium onion, diced
  4. 3 carrots, sliced
  5. 3 celery stalks, chopped
  6. 3 cloves garlic, minced
  7. 8 cups chicken broth
  8. 2 bay leaves
  9. 1 tsp dried thyme
  10. 1/2 tsp black pepper
  11. 1 tbsp olive oil
  12. Salt to taste

Step-by-step Instructions

  1. 1. Rinse the split peas under cold water and set aside.
  2. 2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
  3. 3. Stir in the garlic and cook for another minute until fragrant.
  4. 4. Add the rinsed split peas, smoked turkey wings, chicken broth, bay leaves, thyme, and black pepper to the pot.
  5. 5. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, stirring occasionally, until peas are tender and soup is thickened.
  6. 6. Remove turkey wings, shred the meat, and return it to the pot.
  7. 7. Season with salt to taste and remove bay leaves before serving.

Frequently Asked Questions

Can I use a different type of meat?
Absolutely! Smoked ham hocks or a ham bone can be used instead of turkey. Just adjust the cooking time as needed.
How can I thicken the soup if it’s too thin?
If the soup is too thin, let it simmer uncovered for a bit longer until it reaches your desired consistency.
Is it necessary to soak the split peas?
No, soaking is not necessary for split peas, though it can reduce the cooking time slightly.

Serving Ideas for Hearty Split Pea and Smoked Turkey Soup

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.

Ratings and Comments

Your feedback helps other cooks — thank you!

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.