Split Pea, Barley & Smoked Turkey Soup Recipe

Split Pea, Barley & Smoked Turkey Soup Recipe

  • 1# split peas
  • 2 Tbsp olive oil
  • 1 1/2 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 Tbsp minced garlic
  • 8 cups Greenberg Smoked Turkey stock
  • 4-6 whole peeled carrots
  • 3 bay leaves
  • 2 cups diced Greenberg Smoked Turkey
  • Sour cream (optional)
  • Dill – fresh or crushed in plastic squeeze tube in produce section (optional)
*Variation: Add 1 cup barley to the pot along with the split peas. The barley is a thickener, so you may add additional stock after pureeing if desired

  1. Pick over and rinse peas.
  2. In large saucepan, sauté onion, celery, and garlic until softened.
  3. Add split peas*, turkey stock, bay leaves and carrots.
  4. Bring to boil. Reduce heat to low and simmer, with lid tilted, stirring occasionally until the peas are tender, about an hour.
  5. Lift out the carrots and dice. Discard bay leaves. Using stick blender, puree the soup.
  6. Add carrots and turkey to the pan and heat gently until the turkey is heated through.
  7. Adjust the seasonings (1 tsp salt, ½ tsp freshly ground black pepper)
  8. Ladle in to bowls. Top each bowl with a dollop of sour cream and a generous squeeze of dill.