Why This Works: Nostalgia + Quick and easy + Healthy (legumes = good for you) I remember my mom cooking soup for lunch or dinner on snowy days – nothing ever tasted so good! We didn’t care one bit if it came from a can … but nowadays I’m here to tell you, it’s worth the (tiny amount of) effort for homemade.
Kitchen Tip: Store-bought stock or broth is fine, and plain old water works well too, but I opted to make turkey stock a day ahead using a turkey carcass I’d had in the freezer since Thanksgiving. Just pop it into a large pan, cover with water, and simmer for a few hours. Discard the bones, strain the broth, and you’re all set.
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Recipe source: Ann Johnson
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 1 tablespoon minced garlic
- ¼ teaspoon red pepper flakes
- 1 bay leaf
- Salt and pepper
- 16 ounces dried green split peas, rinsed and picked through to remove debris
- 64 ounces chicken or vegetable stock (or you can substitute water)
- 1 smoked turkey leg or wing
- In a large pot or Dutch oven heat oil over medium high heat.
- Add onions and carrots and sauté until tender, about 5 minutes.
- Stir in garlic, red pepper flakes, bay leaf, and 1 teaspoon salt; sauté for 2 minutes.
- Stir in peas and stock and smoked turkey leg or wing.
- Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for approximately 45 minutes or until the peas are quite tender.
- Turn off the heat. Remove the bay leaf and turkey leg/wing.
- Use an immersion blender in the pan until the soup is smooth.
- If desired, cut some meat from the turkey leg and add it back into the soup.
- Taste the soup and add salt and pepper as needed.