Green Split Pea Soup

The first time I made split pea soup, I stood over the pot stirring every five minutes like it needed my supervision. Now I know this soup practically cooks itself, transforming from separate ingredients into something that sticks to your ribs in the best way possible. My kitchen smelled like a deli counter, that smoky turkey aroma working its way into every corner. By the time it was done, I'd already texted my brother to come over with bread.

Last February during that week where it refused to warm up above freezing, I made a double batch. My neighbor smelled it through our shared wall and knocked on my door with two empty containers. Now whenever I make this soup, I automatically set aside a portion for her. Some recipes are just meant to be shared.

Ingredients

• 1 lb smoked turkey wings or drumsticks: The bones add depth while the meat becomes tender and shreddable, plus the smoke does all the heavy lifting for flavor
• 2 cups dried green split peas: No soaking needed, but give them a good rinse and pick through for any small stones that might have hitched a ride
• 1 medium onion, 2 carrots, 2 celery stalks: Classic mirepoix foundation, but dont stress about perfect dices since everything softens down anyway
• 2 cloves garlic: Minced fine so it melts into the background rather than leaving harsh bites
• 8 cups low-sodium chicken or vegetable broth: Low-sodium lets you control the salt level since the smoked turkey brings its own sodium
• 1 bay leaf and 1 tsp dried thyme: Quiet background players that make everything taste more rounded
• Salt and black pepper to taste: Wait until the end to season since the smoked turkey might be all the salt you need

Instructions

Build your flavor foundation:

Heat a splash of oil in your large pot over medium heat, then add the chopped onion, carrots, and celery. Let them soften for 4 to 5 minutes until they're fragrant and starting to look translucent.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until you can really smell it. You're not trying to brown it, just release its oils.

Bring everything together:

Add the rinsed split peas, smoked turkey pieces, broth, bay leaf, thyme, and black pepper. Turn up the heat until the soup reaches a full boil, watching it carefully so it doesn't boil over.

Let it work its magic:

Reduce the heat to low, cover the pot, and let it simmer gently for 1 hour. Stir occasionally and check that the peas have completely broken down into a thick, creamy consistency.

Retrieve the good stuff:

Fish out the turkey pieces and set them aside until they're cool enough to handle. Pull the meat from the bones, shredding it into bite-sized pieces while discarding the skin and bones.

Finish and serve:

Return the shredded meat to the soup, fish out and discard the bay leaf, then taste and add salt only if needed. Serve hot with whatever garnish sounds good.

Save

My dad claims split pea soup saved him during his bachelor years, cheap and filling enough to stretch for days. When I finally made it for him last winter, he took one spoonful and said, "This tastes like home." I'm still not sure if he meant his home growing up or the home he's made now, but either way works for me.

Making It Your Own

I've made this soup with ham hocks, bacon, and even once with smoked paprika when I couldn't find smoked meat anywhere. The turkey version remains my favorite because the meat itself becomes part of the soup rather than just a flavoring agent. If you don't eat meat, skip the turkey and add liquid smoke plus extra herbs, though you'll lose some body.

The Bread Question

Good bread matters more here than you might think. I like a crusty sourdough that can stand up to dunking without falling apart. My grandmother swore by cornbread, claiming the sweetness played perfectly against the smoky soup. Honestly, she wasn't wrong.

Storage and Freezing

This soup freezes beautifully, which is why I always make a full batch even when I'm cooking for one. Let it cool completely before portioning into containers, leaving some headspace since liquid expands when frozen. It keeps for three months in the freezer, though in my house it rarely lasts past week two.

• Label containers with the date since frozen soup all looks the same
• Thaw overnight in the refrigerator rather than on the counter
• Add a splash of water when reheating since it will have thickened in the cold

Save

There's something deeply satisfying about a soup that costs pennies to make but tastes like it came from a restaurant kitchen. I hope this recipe earns a permanent spot in your regular rotation like it has in mine.

Recipe FAQs

→ Can I use a different meat instead of smoked turkey?

Yes, smoked ham hock or bacon can be substituted for a similar smoky flavor.

→ How do I achieve a smoother texture?

Blend a portion of the soup before adding shredded meat to create a creamier consistency.

→ Is there a way to make this dish vegetarian?

Use vegetable broth and omit the smoked turkey, adding smoked paprika or liquid smoke to mimic the smoky taste.

→ How long can leftovers be stored?

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

→ What garnishes work best with this soup?

Chopped fresh parsley and crunchy croutons add freshness and texture as perfect finishing touches.