Slow Cooker Kosher Split Pea Soup with Smoked Turkey

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When my grandmother made split pea soup, the whole house would fill with this incredible aroma that had me hovering around the kitchen for hours. She’d use a leftover ham bone, but adapting her recipe for kosher cooking led me to discover something even better: smoked turkey creates the most amazing depth of flavor without compromising on tradition.

The key to outstanding kosher split pea soup lies in building layers of flavor from the start. I use smoked turkey leg or wing, which you can find at most kosher butchers or even some grocery stores. The smoking process gives you that rich, savory base that traditional recipes rely on pork for. Don’t skip browning the turkey first. Those crispy bits that stick to the bottom of your slow cooker become flavor gold as everything cooks together.

Building Flavor in Kosher Split Pea Soup

What I love about this slow cooker version is how it practically cooks itself. You get all the concentrated flavor of stovetop simmering without standing guard over a pot for hours. The split peas break down naturally, creating that perfectly thick consistency we’re after. I always add the vegetables in stages, starting with the hardier ones like carrots and celery, then finishing with fresh herbs.

Why the Slow Cooker Works Perfectly

This soup is perfect for Shabbat dinner or any weeknight when you want something hearty without much fuss. Serve it with crusty bread or challah rolls, and maybe a simple green salad. It freezes beautifully too, so I often make a double batch and portion it out for busy weeks ahead.

Slow Cooker Kosher Split Pea Soup with Smoked Turkey - Jewish recipe
When my grandmother made split pea soup, the whole house would fill with this incredible aroma that had me hovering around the kitchen for hours. She'd use a leftover ham bone, but adapting her recipe for kosher cooking led me to discover something even better: smoked turkey creates the most amazing depth of flavor without compromising on tradition. The key to outstanding kosher split pea soup lies in building layers of flavor from the start. I use smoked turkey leg or wing, which you can find at most kosher butchers or even some grocery stores. The smoking process gives you that rich, savory base that traditional recipes rely on pork for. Don't skip browning the turkey first. Those crispy bits that stick to the bottom of your slow cooker become flavor gold as everything cooks together. What I love about this slow cooker version is how it practically cooks itself. You get all the concentrated flavor of stovetop simmering without standing guard over a pot for hours. The split peas break down naturally, creating that perfectly thick consistency we're after. I always add the vegetables in stages, starting with the hardier ones like carrots and celery, then finishing with fresh herbs. This soup is perfect for Shabbat dinner or any weeknight when you want something hearty without much fuss. Serve it with crusty bread or challah rolls, and maybe a simple green salad. It freezes beautifully too, so I often make a double batch and portion it out for busy weeks ahead.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 pound dried split peas green or yellow
  • 1 pound smoked turkey leg or wing kosher
  • 8 cups water
  • 2 cups carrots diced
  • 2 cups celery diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Rinse the split peas in cold water and pick through them to remove any debris or stones.
  2. If using a stovetop before the slow cooker, heat a large skillet over medium-high heat. Brown the smoked turkey on all sides, about 8-10 minutes total. This step adds extra flavor but can be skipped if short on time.
  3. Place the split peas, smoked turkey, water, diced carrots, celery, onion, minced garlic, bay leaves, and thyme into your slow cooker.
  4. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the split peas are completely tender and breaking apart.
  5. Remove the smoked turkey from the slow cooker. Once cool enough to handle, remove the skin and shred the meat, discarding bones and skin.
  6. Return the shredded turkey meat to the slow cooker and stir to combine. Remove bay leaves.
  7. Season with kosher salt and black pepper to taste. If the soup is too thick, add hot water a half cup at a time until desired consistency is reached.
  8. Serve hot, garnished with fresh chopped parsley.

Notes

The soup will thicken as it cools and can be thinned with additional water or vegetable broth when reheating. Store in refrigerator for up to 5 days or freeze for up to 3 months. For a smoother consistency, use an immersion blender to partially puree the soup before adding back the shredded turkey.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 890mg 39%
Dietary Fiber 16g 57%
Total Sugars 8g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.
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