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Crockpot Split Pea Soup Smoked Turkey

overhead shot of slow cooker split pea soup in a white bowl
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5 from 3 reviews

Crockpot split pea soup smoked turkey is a simple recipe that uses basic, affordable ingredients. It’s perfect for a cozy dinner or as a make-ahead meal for busy days. Split peas, vegetables, seasonings, and smoked turkey is all you need to create a deeply satisfying soup that’s rich in flavor and packed with nutrients. Split peas are an excellent source of plant-based protein, fiber, and essential vitamins, making this soup not only delicious but also nourishing. Instructions to make this easy split pea soup in the Instant Pot are also included.

Ingredients

Units Scale
  • 16 ounces dry green split peas, rinsed & debris removed
  • 1 pound smoked turkey meat (I used turkey wing)
  • 4 low-sodium chicken broth
  • 2 cups water
  • 1/2 cup onion, diced
  • 2 celery ribs, diced
  • 2 medium-size carrots, peeled & diced
  • 2 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons salt (or more)
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 tablespoon oil (for Instant Pot)

Instructions

Slow Cooker

  1. Rinse the dry split peas for a minute under cold water. Remove any any obvious debris. Add to the slow cooker.
  2. Add onion, carrots, celery, garlic, thyme, salt, pepper, and water/broth. Stir to mix well.
  3. Nestle in smoked meat if using. Add bay leaf on top.
  4. Cook HIGH 3-4 hours or LOW 6-8.
  5. Remove bay leaf & stir.
  6. If you’re using meat: remove the meat from the slow cooker, shred and stir back into the soup.

Instant Pot

  1. Turn on the pressure cooker and select sauté.  Once hot, add oil, carrots, celery, and onion. Cook 5-7 minutes until soft. Add garlic & cook an additional minute.
  2. Pour in water/broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  3. Rinse the dry split peas for a minute under cold water. Remove any any obvious debris. Add to the Instant Pot.
  4. Stir in the thyme, salt, and pepper. Nestle in the smoked meat. Add bay leaf on top.
  5. Close lid and seal valve. Set high pressure for 15 minutes. When cooking time is complete, let the pressure release naturally for 10 minutes then quick release any remaining pressure.
  6. Remove bay leaf & stir.
  7. If you’re using meat: remove the meat from the pressure cooker, shred and stir back into the soup.

Notes

Add salt & pepper to taste when the soup is done cooking.

Soup will thicken as it cools.

Nutrition

Find it online: https://fitslowcookerqueen.com/slow-cooker-split-pea-soup/

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