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Slow-Cooker Split Pea Soup

Split Pea Soup
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Slow-Cooker Split Pea Soup – Cook split peas and smoked turkey in a slow cooker until tender and sop up your soup with crusty bread.

Ingredients

Units Scale
  • 1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems
  • 4 sprigs thyme
  • 1 pound green split peas, picked over and rinsed
  • 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • Kosher salt and freshly ground pepper
  • 1 smoked turkey leg (1 to 1 1/2 pounds)
  • 1/4 cup nonfat plain yogurt
  • 1/2 cup frozen peas, thawed

Instructions

  1. Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
  2. Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
  3. Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey.

Notes

  • Nutritional Analysis Per Serving

  • Calories 359
  • Total Fat 3 grams
  • Saturated Fat 1 grams
  • Cholesterol 29 milligrams
  • Sodium 760 milligrams
  • Carbohydrates 54 grams
  • Dietary Fiber 21 grams
  • Protein 31 grams

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