spring hill ranch's pea and smoked turkey soup

★★★★★ 2 Reviews
WileyP avatar
By Wiley P
from San Ignacio (pop. 28), NM

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.

★★★★★ 2 Reviews
serves 6-8
prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients For spring hill ranch's pea and smoked turkey soup

  • 1 Tbsp
    canola or vegetable oil
  • 1 md
    white or yellow onion, diced
  • 2 md
    cloves garlic, chopped
  • 6 c
    low-sodium beef or chicken broth (homemade is best, but canned will do)
  • 2 pkg
    (1 pound each) split peas
  • 1 md
    carrot, peeled and diced
  • 2 sm
    potatoes, peeled and chopped
  • 2 Tbsp
    low-sodium soy sauce
  • 1 Tbsp
    dried basil
  • 1 Tbsp
    freshly coarse-ground black pepper
  • 1 Tbsp
    dried parsley flakes
  • 2 tsp
    crushed red pepper flakes
  • 1 tsp
    rubbed sage
  • 1 tsp
    kosher salt (or to taste)
  • 2
    bay leaves
  • 2
    smoked turkey legs (about 2 1/2 pounds)
  • about 2 c
    water (as needed)
  • crisp bacon for garnish
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How To Make spring hill ranch's pea and smoked turkey soup

  • 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.
  • 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.
  • 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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