12oz frozen peaspour onto a plate and pick out any stones or weird looking peas
.5lemon, juiced
.75tspsalt
Instructions
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.