Turkey Leg Split Pea Soup is the warm, comforting dinner you want tonight. This slow cooker recipe simmers all day while you’re out and is an excellent way to use up leftover Thanksgiving turkey.
If you enjoy using leftover turkey, consider other ideas like Turkey Shepherd’s Pie or Homemade Turkey Soup for more inspiration.
The Best Leftover Thanksgiving Turkey Recipe
When the weather cools, slow cooker meals and hearty soups move to the top of the dinner rotation. This Turkey Leg Split Pea Soup ticks all the boxes: simple prep, cozy aroma, and a rich, satisfying bowl of soup that showcases leftover turkey. It’s one of those recipes that fills the house with comforting smells while you go about your day.
Instead of the typical ham often used in split pea soup, this version relies on smoked turkey legs for deep, savory flavor. If you can’t find smoked turkey legs at the store, cooked leftover turkey or store-bought smoked turkey will work, too. The turkey leg adds a smoky, meaty base that pairs beautifully with tender split peas and vegetables.
How to Make Turkey Leg Split Pea Soup
This recipe is straightforward and hands-off. Combine turkey legs, split peas, water, and aromatic vegetables in the slow cooker, let them cook low and slow, then finish by shredding the turkey and blending to your preferred texture.
After cooking, remove the turkey legs to cool, shred the meat, and return it to the pot. Use an immersion blender to make the soup smooth and creamy, or pulse the soup in batches in a standing blender if you prefer a chunkier texture with visible vegetables. Finish by seasoning to taste with salt and pepper.
Can You Make This Soup Recipe Ahead Of Time?
Yes. This soup keeps warm in the slow cooker for several hours, which makes it ideal for preparing in advance. It also reheats very well on the stove or in the microwave, and it freezes nicely for quick future meals. Portion it into airtight containers and freeze for up to several months—reheat gently on the stove until piping hot.
If you have leftover ham instead of turkey, or no smoked turkey leg is available, you can still make a delicious split pea soup by cooking the peas and vegetables as directed, blending if desired, and then stirring in diced ham at the end. The result will be equally comforting and flavorful.
Looking for more soup recipes?
Try these variations and favorites: Slow Cooker Ham & Noodle Soup, Chicken Pot Pie Soup, Slow Cooker Pasta Fagioli, Hearty Chicken Cacciatore Soup, Italian Wedding Soup, or Beefy Taco Soup.
Ingredients
- 3 cups sliced carrots
- 2 cups sliced celery
- 1 bag split peas (16 oz)
- 2 smoked turkey legs (about 2 lbs)
- 1 tablespoon salt
- Fresh ground black pepper, to taste
- 1 teaspoon celery seed
- 7 cups water
Instructions
- Place the sliced carrots, sliced celery, split peas, smoked turkey legs, salt, celery seed, and water into a slow cooker.
- Cover and cook on low for about 8 hours, until the peas are soft and the turkey is tender.
- Remove the turkey legs and set aside to cool slightly. Shred the meat, discarding bones and skin.
- Use an immersion blender to puree the soup to your preferred consistency. Alternatively, cool the soup slightly and blend in batches in a countertop blender—but take care with hot liquids.
- Return the shredded turkey to the soup, stir to combine, and adjust seasoning with pepper or additional salt as needed.
- Serve hot, garnished with extra shredded turkey on top if desired.
Details
- Author: Dan
- Prep time: 10 minutes
- Cook time: 8 hours
- Total time: 8 hours 10 minutes
- Yield: Serves about 6
- Category: Soup
- Method: Slow Cooker
- Cuisine: American