Split Pea & Smoked Turkey Soup (gluten free, dairy free)
September 30, 2014
Split Pea & Smoked Turkey Soup
This soup is full of fibre and can be a meal on it's own. Replacing traditional ham with naturally smoked turkey keeps that smoky flavour without adding a ton of sodium and nitrates.
2-3 cups of split yellow peas
2 frozen smoked turkey legs (I get mine from Oakridge Acres)
2 celery stalks - chopped
2 carrots - chopped
2 large onions - chopped
1 kelp leaf (I always put a leaf of kelp in soups for a natural salty flavour and added iodine and minerals. You can discard it before serving or eat in the soup.)
1 tsp curry
2 bay leaves
Herbamare, ground pepper, sea salt (to taste)
filtered water - to cover all
This recipe is for a 7qt (large crock pot) but it should work just as well in a regular sized one. Place all ingredients in an olive oil lined crock pot. Fill with water to cover everything - the peas will absorb about 3x their volume so make sure lots of water is available (6-9 cups) to keep it "soupy". Set crock pot on desired time. Close to or at end of cooking time, pull out turkey legs and debone - add cut up turkey meat back to soup and adjust for more water/salt etc. Enjoy!!