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Split Pea and Smoked Turkey Soup

Updated February 23, 2016
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Cookbook

1,000 Lowfat Recipes

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

The smoked turkey acts like a ham hock, bringing a salty, smoky, meaty flavor to the soup.

Makes:5 servings

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe Coursehot appetizer, main course

Dietary Considerationhealthy, low-fat

Mealdinner, lunch

Moodstressed

Taste and Texturemeaty, savory, smoky

Type of Dishhot soup

Ingredients

  • 1½ teaspoons vegetable oil
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 2 ribs celery, chopped (preferably with leaves)
  • 8 cups reduced-sodium, defatted chicken broth
  • 2 cups split peas, rinsed
  • 2 bay leaves
  • 1 small carrot, finely chopped
  • ¼ pound smoked turkey breast, cut into small cubes
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon kosher salt

Instructions

1) Heat the oil in a heavy-bottomed soup pot and add the onions, garlic, and celery. Cook until the onions soften, about 5 minutes. Keep the pot covered between stirrings.

2) Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook, uncovered, for 1¼ hours.

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