SUPER-SCRUMPTIOUS PUMPKIN CRÈME BRULEE TARTLETSDOUGH:1 ½ c. flour1 ½ c. powdered sugar¼ c. unsweetened cocoa…
Crock Pot Split Pea and Turkey Soup
| Crock Pot Split Pea and Turkey Soup | Print |
Recipe By: Alice Morrow
Crock Pot Split Pea and Turkey Soup
Ingredients
- ½ c. chopped fresh parsley
- 8-10 parsley stems
- 6 sprigs fresh thyme
- 1 lb. green split peas, rinsed
- 1 large leek, white and light green parts only
- 3 celery stalks, chopped
- 3 carrots, chopped
- Kosher salt, black pepper
- 1-2 lbs. smoked turkey leg
- ¼ c. Greek plain yogurt
- ½ c. frozen peas, thawed
Instructions
- Tie parsley stems and thyme together with kitchen string and place in 6 qt. crock pot.
- Add split peas, leek, celery, carrots, salt and pepper to taste. Stir to mix.
- Add turkey leg and 7 c. water.
- Cover and cook on LOW, for 6-8 hours or until peas and meat are tender.
- Discard herb bundle.
- Remove turkey leg, discard skin and bones, shred the meat.
- Vigorously stir the soup to break up the peas and make smoother.
- Thin with water, if desired.
- Stir in all but 1 T. of fresh parsley and about ¾ of turkey meat. Season to taste.
- Ladle into soup bowls. Thin the yogurt with a little water and spoon onto top of soup. Top with green peas and remaining turkey and parsley.
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