Photo: Slow-Cooker Split Pea Soup Recipe
Ingredients
- 1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems
- 4 sprigs thyme
- 1 pound green split peas, picked over and rinsed
- 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
- 2 stalks celery, chopped
- 2 carrots, chopped
- Kosher salt and freshly ground pepper
- 1 smoked turkey leg (1 to 1 1/2 pounds)
- 1/4 cup nonfat plain yogurt
- 1/2 cup frozen peas, thawed
- Crusty multigrain bread, for serving (optional)
Directions
Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.
Per serving: Calories 359; Fat 3 g (Saturated 1 g); Cholesterol 29 mg; Sodium 760 mg; Carbohydrate 54 g; Fiber 21 g; Protein 31 g
Photograph by Antonis Achilleos
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By BooYA
on April 13, 2013
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This soup was really good. I thought it was great without the yogurt on top, but even better with it. I made it in less than 6 hours, maybe 4. Used a smoked turkey leg from Diestel i bought at my local co-op. This was a budget friendly recipe as well. I did add two small cloves of chopped garlic, and the carrot tops to the soup. I also used half broth in place of half of the water. I would use all chick broth next time. The turkey leg was super hot when i took it out of the cooker. Had to let it cool off in a dish, but once i did, i think i got every piece off of it you could possibly get because it was so easy.
I had a Rogue Hazelnut Brown Nectar (brown ale with it and it was perfect.
By rachelrenee602
Anthem, AZ
on December 27, 2011
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really really fantastic. I asked my uncle for the smoked turkey legs from thanksgiving and it worked beautifully. I didnt have to change the recipe one bit either. So many different textures and a very filling soup. I thought the multigrain bread sort of tasted like an afterthough, but the second time around I toasted it and it was WAY beter. The dollup of yogurt at the end really completed the flavors.
make this. it is comfort food at its best and good looking enough to serve guests.
I hate when people dont make the soup right and then give it 2 stars:(
By galloppingscallop
grants pass, OR
on December 27, 2011
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Very good soup and so nourishing. But I skip the parsley and use the whole leek. For 6 cups of water I use a tablespoon of salt, and a good shake of cayenne pepper flakes to give it just a little bite. I use half a smoked sausage, and when the soup is done I cut up the sausage in small pieces, and blend up the soup. Hot, smooth, full of flavor and so comforting.
Read all 25 reviews