Enlighten Nutrition 2013. 

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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!!

 

 

 

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