Split Pea Soup with Smoked Turkey Thighs

Split Pea Soup - Comfort Food at its Best!

Recipe

2 C (1 lb.) Split Peas

10 C Water

½ C Celery, chopped

½ C Carrots, chopped

2 C Onions, chopped

2 Bay leaves

3 Garlic cloves, minced

2 t Ground cumin

½ t Dried thyme

2 T Bragg’s Liquid Amino Acids or low sodium soy sauce

½ t Salt

2 Smoked turkey thighs

 

 

  1. Put everything in a crock pot and cook on high for 6-8 hours.

 

OR

 

  1. You can also cook on high for 3-4 hours the night before, put in the fridge before you go to bed, and finish cooking the next day.  Taking into account that the soup will be cold, cook on high for 6 more hours.
  2. Once soup is done, remove the smoked turkey thighs discarding the bones and skin.  Shred the meat and return to the soup.
  3. Serve with a dense whole grain bread (optional but delicious), and see how many recipes you can think of that taste this good and are this fast!

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