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Slow Cooker Kosher Split Pea Soup with Smoked Turkey

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Meat (Fleishig)

Split pea soup gets its traditional smoky depth from a ham bone, but smoked turkey leg or wing gives the same rich, savory flavor in this kosher version. Split peas, carrots, celery, onion, garlic and herbs simmer slowly until thick and creamy.

Building Flavor

Browning the smoked turkey before adding the water adds extra depth. Simmer gently until the peas break down, then remove the turkey, shred the meat and return it to the pot. For a smoother soup, blend part of it before adding the turkey back. It thickens a lot as it cools.

Kosher Notes

This is a meat (fleishig) soup. Smoked turkey legs and wings are available from many kosher butchers. For a pareve version, leave out the turkey and add smoked paprika and a little liquid smoke.

Storing

The soup keeps for 5 days or 3 months frozen. Thin it with water or broth when reheating.

Slow Cooker Kosher Split Pea Soup with Smoked Turkey
Transform traditional split pea soup into a kosher delight using smoked turkey for incredible depth of flavor, all made effortlessly in your slow cooker.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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