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Split Pea and Smoked Turkey Soup Recipe-9750

Photo by: Joseph De Leo
Comments: 0


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

Yield: Makes: 5 servings


  • 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


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.

© 1997 Terry Blonder Golson

Nutritional Information

Nutritional information is provided by the author.

Per Serving: Calories 357; Protein 29g; Fat 3g (Saturated 0g); Carbohydrates 55g; Fiber 8g; Sodium 1398mg


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