Slow cooker split pea smoked turkey soup

 

It's still sturdy soup weather, although the grill on the patio has lost its stocking cap of snow, so there's hope.

Slow cooker split pea soup with smoked turkey

A Sunset recipe from myrecipes.com

Ingredients

1 medium onion, chopped

2 large carrots, peeled and sliced ¼-inch thick

2 celery ribs, chopped

1 small smoked turkey leg or ham hock

2 bay leaves

1 tablespoons fresh thyme leaves

½ teaspoon kosher salt

½ teaspoon pepper

1 pound dried split peas (t called for green peas, but I found only yellow peas in by cupboard)

6 cups broth

Chives for garnish

Method

Combine everything but chives in a slow cooker. Cover and cook on low until peas are tender, 7 to 8 hours.

Remove turkey leg and bay leaves. Remove meat from turkey leg, discarding bones and skin. Shred meat and stir meat into soup. Serve soup garnished with chives.

Rating: A reasonably tasty just-us-kids sturdy soup, at least when made with a really nice homemade broth. The texture and color probably don't rise to company-level, but that's not really what this recipe is about. This is a recipe that if you've prechopped your vegetables, you really can throw into the slow cooker in 5 minutes before heading out the door.  The world needs a few recipes like that, or at any rate my world does.