This Split Pea Soup with Smoked Turkey Thighs recipe fits last weeks rule: “If you don’t make it often and it is really good, you can serve it exactly the same way again.” And that is exactly what I did.
I had an evening meeting and my husband was late so the kids and the babysitter had the soup – again – in a good way. I served it with french bread instead of the oatmeal muffin to add a little variety.
Nutritional Time Out: Feel great about serving this delicious meal. Dried peas, are high in fiber, nutritionally packed with B vitamins and potassium, and are a very good source of cholesterol-lowering fiber. Dried peas are also manage blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.
Delicious as always!! That soup just keeps getting better!
Split Pea Soup With Smoked Turkey Thighs
3 C (1 lb.) Split Peas
10 C Water
1 C Celery, chopped
1 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
Dr. Oetker’s Oatmeal Muffin Mix (or other preferred muffin recipe or box mix) and whatever ingredients the mix calls for….
- Put everything in a crock pot and cook on high for 6-8 hours.
- 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.
- Once soup is done, remove the smoked turkey thighs discarding the bones and skin. Shred the meat and return to the soup.
- 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!