Turkey Split Pea Soup

I cooked a turkey last week, so I've got turkey and turkey broth - perfect for making soup!

Turkey Split Pea Soup

Ingredients:

• 1 T olive oil
• 1 onion, chopped
• 4 cups turkey broth
• 3 cups water
  or 7 cups water and 2 or 3 chicken bouillon cubes
• 2 cups split peas, rinsed and sorted
• 6 potatoes, peeled and cubed
• 2 carrots, thinly sliced
• 1/2 t. salt
• 1/2 t. celery seeds
• 1 bay leaf
• Pinch of white pepper
• 1-1/2 to 2 cups cooked turkey
  

Directions:

1. Heat the oil in a 5-6 quart Dutch oven over medium-high heat.  Add the onions and sauté, stirring occasionally, until lightly browned, about 6 minutes.
2. Add broth, water, split peas, potatoes, carrots, salt, celery seeds, bay leaf and white pepper.  Cover and cook on low heat until the vegetables are tender, about 1-1/2 hours.  Add the turkey or chicken and heat through. 
3. Discard the bay leaf before serving.

This is also good with chicken broth and cooked chicken, if you don't have any turkey.  A 1 lb. bag of split peas is about 3 cups, so sometimes I just use the whole bag.  Also, you can adjust the amount of potatoes and carrots to suit your tastes or just to use whatever you have on hand.  It's soup - the measurements don't have to be exact.  And, it gets better after it's been refrigerated and reheated.

• Print this recipe