spring hill ranch's pea and smoked turkey soup

Name: Spring Hill Ranch's Pea and Smoked Turkey Soup
Prep time: 20 min
Cook time: 50 min
Yield: 6
Cuisine: Southwestern
Ingredients: 1 tablespoon(s) canola or vegetable oil; 1 medium white or yellow onion, diced; 2 medium cloves garlic, chopped; 6 cup(s) low-sodium beef or chicken broth (homemade is best, but canned will do); 2 package(s) (1 pound each) split peas; 1 medium carrot, peeled and diced; 2 small potatoes, peeled and chopped; 2 tablespoon(s) low-sodium soy sauce; 1 tablespoon(s) dried basil; 1 tablespoon(s) freshly coarse-ground black pepper; 1 tablespoon(s) dried parsley flakes; 2 teaspoon(s) crushed red pepper flakes; 1 teaspoon(s) rubbed sage; 1 teaspoon(s) kosher salt (or to taste); 2 - bay leaves; 2 - smoked turkey legs (about 2 1/2 pounds); about 2 cup(s) water (as needed); - crisp bacon for garnish

(2 RATINGS)

52 Pinches 4 Photos

Wiley P

Sierra Vista, AZ

Updated on Sep 17, 2013

It's getting to be that time of year again. Yup, it's time to brush the dust off those soup, chowder and stew recipes and get them ready. Here's one of our favorites, which has got to be about the very best use of the packaged smoked turkey legs found at your local supermarket.

Rate

prep time 20 Min

cook time 50 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1 tablespoon canola or vegetable oil
1 medium white or yellow onion, diced
2 medium cloves garlic, chopped
6 cups low-sodium beef or chicken broth (homemade is best, but canned will do)
2 packages (1 pound each) split peas
1 medium carrot, peeled and diced
2 small potatoes, peeled and chopped
2 tablespoons low-sodium soy sauce
1 tablespoon dried basil
1 tablespoon freshly coarse-ground black pepper
1 tablespoon dried parsley flakes
2 teaspoons crushed red pepper flakes
1 teaspoon rubbed sage
1 teaspoon kosher salt (or to taste)
2 - bay leaves
2 - smoked turkey legs (about 2 1/2 pounds)
about 2 cups water (as needed)
- crisp bacon for garnish

How To Make spring hill ranch's pea and smoked turkey soup

Step 1

In a large stock pot over medium high heat, heat the oil. Add the onion and sauté until softened. Add the garlic and stir until fragrant, about 30 seconds. Add the broth, split peas, diced carrot, diced potatoes, soy sauce, basil, black pepper, parsley, ground sage, kosher salt and bay leaves. Stir well to combine. Add the smoked turkey legs (meaty end immersed) and enough water to cover the peas and meaty part of the turkey legs by about an inch. Bring to boil. Reduce heat and simmer, covered, for about 45 minutes, until the peas have softened. Check from time to time to ensure the water level is still above the peas. If not, add a little more water.

Step 2

Remove the turkey legs and the bay leaves. Discard the bay leaves. Remove the skin and bones from the turkey legs, shredding/chopping the meat into tiny pieces. Set aside.
Step 3

Using an immersion blender, blend the soup to your desired consistency. (Alternately you can use a food processor or blender.) Add the turkey meat back to the soup and stir to combine. Serve hot with a few crisp bacon pieces for garnish.
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