Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (about 2 cups) green split peas, rinsed
- 1 smoked turkey leg (1 to 1.5 lb), bone-in
- 1 large yellow onion, small dice
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 bay leaf, 1 tsp dried thyme, 1/2 tsp smoked paprika
- 1 tbsp fresh lemon juice
- 1/2 tsp freshly ground black pepper; kosher salt to taste
- Chopped fresh parsley, for serving (optional)
Do This
- 1) Rinse split peas; dice onion, carrots, and celery; mince garlic.
- 2) Add peas to slow cooker, then onion, carrots, celery, and garlic. Nestle in smoked turkey leg.
- 3) Add broth, bay leaf, thyme, smoked paprika, and 1/4 tsp pepper. Do not salt yet.
- 4) Cook 8 hours on Low (or 4 hours on High) until peas are soft and turkey shreds easily.
- 5) Remove turkey and bay leaf; shred meat, discard skin and bone; return meat to pot.
- 6) For creamier soup, mash a few scoops or pulse with an immersion blender 5–10 seconds.
- 7) Stir in lemon juice, remaining pepper; season with salt to taste. Serve with parsley.
Why You’ll Love This Recipe
- Set it and forget it: minimal prep, the slow cooker does all the work.
- Deep smoky flavor from the turkey leg without being heavy.
- Ultra-creamy texture naturally from split peas—no cream needed.
- Bright finish with lemon and black pepper keeps it lively and balanced.
Grocery List
- Produce: 1 large yellow onion, 2 medium carrots, 2 celery ribs, 3 garlic cloves, 1 lemon, fresh parsley (optional)
- Dairy: None
- Pantry: 1 lb green split peas, 8 cups low-sodium chicken broth, 1 bay leaf, dried thyme, smoked paprika, kosher salt, black pepper
Full Ingredients
Soup Base
- 1 lb (about 2 cups) green split peas, picked over and rinsed
- 1 large yellow onion, small dice (about 1 1/2 cups)
- 2 medium carrots, diced (about 1 cup)
- 2 celery ribs, diced (about 1 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
Smoky Protein
- 1 smoked turkey leg (1 to 1.5 lb), bone-in
Liquid & Seasoning
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- Kosher salt to taste (start with 1/2 teaspoon at the end; add more as needed)
Finish & Garnish
- 1 tablespoon fresh lemon juice (plus extra wedges for serving)
- 2 tablespoons chopped fresh parsley (optional)
Step-by-Step Instructions
Step 1: Prep the peas and vegetables
Spread the split peas on a tray and pick out any debris. Rinse under cool water until it runs clear. Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic.
Step 2: Load the slow cooker
Add the rinsed split peas to the slow cooker first. Layer the onion, carrots, celery, and garlic on top. Nestle the smoked turkey leg into the center. Sprinkle in the bay leaf, dried thyme, smoked paprika, and 1/4 teaspoon of the black pepper. Pour in the chicken broth. Do not salt yet—smoked turkey and broth both add salt.
Step 3: Cook low and slow
Cover and cook on Low for 8 hours (or on High for 4 hours), until the peas are very soft and the turkey is fall-off-the-bone tender. Avoid opening the lid often; each peek adds cooking time.
Step 4: Shred the turkey
Fish out the bay leaf and discard. Transfer the turkey leg to a board. Remove and discard the skin and bones, then shred the meat into bite-size pieces. Return the shredded turkey to the slow cooker.
Step 5: Adjust the texture
For a creamy but hearty consistency, lightly mash a few ladlefuls of soup with a potato masher and stir back in, or give the pot 5–10 seconds with an immersion blender—just enough to thicken while keeping some texture from the carrots and peas. If it becomes too thick, stir in hot water or broth, 1/4 cup at a time, to reach your preferred consistency.
Step 6: Brighten and season
Stir in the lemon juice and the remaining black pepper. Taste and add kosher salt to your liking (start with 1/2 teaspoon, then adjust). The lemon should make the flavors pop without making the soup tart; add a bit more only if you want extra brightness.
Step 7: Serve
Ladle into warm bowls. Top with chopped parsley and more freshly cracked black pepper. Serve with lemon wedges on the side and crusty bread, if you like.
Pro Tips
- Hold off on salt until the end—smoked turkey and broth add plenty. Season to taste after cooking.
- Acid can slow the softening of legumes, so add lemon at the finish for the best texture and fresh flavor.
- If your peas are older, they may take longer to soften. Keep cooking until they are creamy.
- Prefer a leaner soup? Remove turkey skin before cooking; for deeper smoke, leave it on during the cook and discard later.
- Soup thickened too much in the fridge? Loosen with hot water or broth during reheating.
Variations
- Ham Hock Version: Swap the smoked turkey leg for 1 smoked ham hock plus 4 ounces diced ham. Finish with apple cider vinegar instead of lemon if you like.
- Vegetarian Smoky Pea: Omit turkey; use vegetable broth. Add 1 to 1 1/2 teaspoons smoked paprika and a splash of soy sauce for depth.
- Curried Split Pea: Add 1 teaspoon curry powder and 1/2 teaspoon ground cumin with the thyme. Finish with lemon and cilantro.
Storage & Make-Ahead
Refrigerate cooled soup in airtight containers for up to 4 days. The soup thickens as it chills; stir in a splash of water or broth when reheating on the stovetop over low heat or in the microwave. Freeze up to 3 months in quart containers, leaving headspace for expansion. Thaw overnight in the fridge, then reheat gently and finish with fresh lemon and pepper to wake up the flavors.
Nutrition (per serving)
Approximate values for 1 of 6 servings: 320 calories; 22 g protein; 5 g fat; 48 g carbohydrates; 16 g fiber; 850 mg sodium. Sodium varies by smoked turkey and broth.
