Description

This velvety split pea soup with turkey ham is a comforting and flavorful classic, perfect for cold evenings or family gatherings. Simmered to perfection with aromatic vegetables like onion, celery, and carrots, it’s a hearty, wholesome soup that’s simple to make and packed with nourishing goodness.

Ingredients

Scale

2 cups dried split peas
1.5 – 2 pounds cooked turkey ham or smoked turkey leg, diced
1 large yellow onion, chopped
3 medium carrots, peeled and diced
3 celery stalks, diced
4 garlic cloves, minced
6 cups vegetable or chicken broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil or unsalted butter
Fresh parsley or cilantro, chopped (optional, for garnish)

Instructions

Rinse and pick through the split peas to remove any debris or stones.
In a large pot, heat the olive oil or butter over medium heat. Sauté the onions, carrots, and celery for 5 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Stir in the split peas, turkey ham, broth, bay leaf, thyme, and paprika.
Bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours, stirring occasionally, until the peas are tender and the soup is thick.
Adjust the seasoning with salt and pepper to taste.
Remove the bay leaf before serving. Serve the soup warm, optionally garnished with fresh parsley or cilantro.

Notes

Use leftover cooked turkey instead of processed ham for a more natural and flavorful option.
For a lighter version, use vegetable broth instead of chicken.
This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for later use.
The soup will thicken as it cools; thin it with a splash of water or broth upon reheating.

Prep Time: 20
Cook Time: 90
Category: Soups
Method: Simmering
Cuisine: American, Grandma-style

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 300
Sugar: 4g
Sodium: 400mg
Fat: 9g
Saturated Fat: 3g
Carbohydrates: 38g
Fiber: 9g
Protein: 12g
Cholesterol: 50mg