Green Split Pea Soup

The first time I made split pea soup, it was completely by accident during a snowstorm when I had nothing but a bag of dried peas and some smoked turkey wings in the freezer. That pot simmered away on the back burner all afternoon, filling the entire house with such an incredible aroma that my neighbors actually texted to ask what I was cooking. Now it's become my go-to whenever winter starts feeling too long.

My grandfather used to make split pea soup every Sunday during winter, and he'd always let me help him mash some of the peas against the side of the pot to get that perfect creamy texture. I've carried that tradition forward, and now my own kids fight over who gets to do the mashing. Theres something so satisfying about watching those hard little peas transform into silky comfort.

Ingredients

• 1 lb smoked turkey wings or drumsticks: The smoky meat is the secret weapon here, infusing the whole pot with incredible depth while becoming tender enough to shred
• 1 large onion, finely chopped: Building the flavor foundation right from the start, so take your time getting them soft and translucent
• 2 medium carrots, diced: They add natural sweetness and that classic soup base flavor everyone recognizes
• 2 celery stalks, diced: Essential for that aromatic backbone that makes soup taste like home
• 3 garlic cloves, minced: Add these after the vegetables soften so they dont burn and turn bitter
• 2 cups dried green split peas, rinsed: No need to soak overnight, but definitely rinse them until the water runs clear
• 8 cups low sodium chicken broth or water: Low sodium lets you control the salt level since the smoked turkey adds plenty already
• 2 bay leaves: These work quietly in the background, adding subtle herbal notes
• 1 teaspoon dried thyme: Earthy and warm, it pairs perfectly with both the peas and smoked meat
• 1/2 teaspoon ground black pepper: Freshly ground makes a noticeable difference in the finished soup
• 1/2 teaspoon smoked paprika: Optional but recommended, it amplifies the smoky notes from the turkey
• Salt, to taste: Wait until the end to season since the smoked turkey contributes salt as it cooks
• 2 tablespoons olive oil: For sauteing the vegetables and getting that flavor foundation started

Instructions

Build your flavor base:

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

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant, being careful not to let it brown or burn

Bring everything together:

Add the rinsed split peas, smoked turkey pieces, bay leaves, thyme, pepper, and smoked paprika to the pot, then pour in the broth and stir well to combine

Let it simmer:

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

Shred the turkey:

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

Finish to perfection:

Continue simmering uncovered for 20 to 30 minutes until peas are completely soft and soup reaches your desired consistency, adding more water if it becomes too thick

Season and serve:

Taste and season with salt as needed, then remove bay leaves before ladling into bowls

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Last winter, my neighbor came over complaining about feeling under the weather, so I heated up a batch of this soup and we sat at the kitchen table for hours talking and eating. She left with a container of leftovers and texted me the next morning saying it was exactly what she needed. Sometimes the simplest food really is the best medicine.

Making It Your Own

I've discovered that a splash of apple cider vinegar right before serving brightens everything beautifully and cuts through the richness. Fresh parsley sprinkled on top adds color and a pop of herbal freshness. Sometimes I'll even add a diced potato during the simmering stage if I want it even more hearty.

The Leftover Situation

This soup might actually be better on day two, after all the flavors have had time to really mingle and develop. It also freezes beautifully, so I always double the batch and portion some into freezer safe containers for those nights when cooking feels impossible. Just thaw overnight in the refrigerator and reheat gently on the stove.

Serving Suggestions

A crusty slice of sourdough bread is perfect for soaking up every last drop. Some people love a dollop of sour cream on top, though the soup is plenty rich on its own. For a lighter meal, a simple green salad with vinaigrette balances the heartiness perfectly.

• Cornbread makes an excellent alternative to crusty bread
• A drizzle of good olive oil right before serving adds luxurious richness
• Keep hot sauce on the table for those who like extra kick

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Theres something so grounding about making a pot of split pea soup, like youre participating in a tradition that spans generations and cultures. I hope this recipe becomes one of those staples you turn to again and again, just like I do.

Recipe FAQs

→ What type of meat works best in this soup?

Smoked turkey wings or drumsticks provide a robust smoky flavor, but ham hock can also be used as an alternative.

→ How can I thicken the soup if it's too thin?

Simmer the soup uncovered for an additional 20-30 minutes to allow excess liquid to evaporate and achieve a thicker consistency.

→ Can I make this soup vegetarian?

Yes, omit the smoked turkey and use vegetable broth instead to maintain a rich vegetable and pea flavor.

→ What herbs enhance the flavor of the soup?

Bay leaves, dried thyme, and smoked paprika add aromatic depth, while fresh parsley can be used as a garnish.

→ Is there a recommended way to serve this soup?

A splash of apple cider vinegar brightens the flavors before serving. Garnishing with chopped parsley or a drizzle of olive oil adds freshness.