Smokey pea and turkey soup
A vibrant variation on split pea soup; we add frozen peas and a smoked turkey leg for a flavor and color explosion.
Servings: 4 people
- 1 Blender
- 1 tbsp coconut oil
- 1 cup celery, chopped
- 2 medium zucchini, rinsed and chopped
- 1/2 cup jalapeno peppers, chopped can remove seeds or use sweet pepper for less spice
- 3 cloves garlic minced
- 8 oz split peas
- 1 bay leaf
- .5 tsp dried thyme
- 1.5 pound smoked turkey leg or use smoked turkey wings or necks or bone-in ham
- 2 cups Classic Chicken Bone Broth
- 5 cups water
- 12 oz frozen peas pour onto a plate and pick out any stones or weird looking peas
- .5 lemon, juiced
- .75 tsp salt
- Remove most of the meat from the turkey leg. Once meat is removed from the bone, remove any tendons or cartilage from the meat and chop into bite-sized pieces. Set aside.
- Heat coconut oil in a large pot. Add celery, zucchini and jalapenos and cook until tender, 3-5 minutes. Add garlic and cook for another minute, until fragrant.
- Add split peas, bay leaf, thyme, Taking Stock Foods Classic Chicken bone broth, water and turkey leg bone. Bring to a boil, turn heat down to a simmer and cook 30-45 minutes, until the split peas are tender and falling apart.
- Once the split peas are tender, remove the turkey leg bone and add the frozen peas and heat through for 3 minutes. Add lemon juice and salt. Use an immersion blender or a stand up blender to puree the soup so that the consistency is mostly blended but some chunks still remain.
- Taste for salt and add more as needed. Add reserved chopped turkey meat and serve hot.