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Slow-Cooker Split Pea Soup With Ground Turkey

A tasty & creamy bowl of comfort goodness!
Ingredients
  Ground turkey 1⁄4 Pound
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), finely chopped
  Red pepper flakes 1⁄2 Teaspoon
  Fresh thyme sprig 3
  Bay leaves 2
  Carrots 4 , medium diced to make 2 cups
  Russet potatoes 3 Small, peeled, diced to make 1 cup
  Diced celery stalks 1 Cup (16 tbs)
  Dried split green peas 1 Pound, rinsed
  Frozen peas 1⁄2 Cup (8 tbs), rinsed in warm water (whole, plus more for garnish)
  Chicken stock/Vegetable stock 3 Cup (48 tbs)
  Water 2 Cup (32 tbs) (use 5 cups if omitting stock)
  Kosher salt/Sea salt 1 1⁄2 Teaspoon (plus more for Turkey)
  Freshly ground black pepper 1 Teaspoon
Directions

Salt & Pepper your ground turkey to taste. Form it into a hamburger patty and grill or fry it until medium rare, about 4-5 minutes per side. Set aside and allow to cool.
Tie the thyme and bay leaves together in kitchen twine and place it, along with all the other ingredients, including the turkey patty, into a slow cooker for about 6 to 8 hours on low until the peas and veggies are tender.
Discard the herb bundle. Remove the turkey patty and chop it into small pieces. Set aside.
Using an emersion blender purée about half the soup; OR carefully place half the soup (in batches) into a blender or food processor and purée until smooth. Pour the purée and ground turkey back in with the remaining soup. Gently stir to combine.
Ladle into bowls, garnish with a few whole peas, croutons or oyster crackers, or perhaps crispy tortilla strips and a dollop of Greek yogurt or sour cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Pea
Preparation Time: 
30 Minutes
Cook Time: 
360 Minutes
Ready In: 
390 Minutes
Servings: 
6

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