If your Thanksgiving tradition includes a smoked turkey, save one of the legs for this easy, soul-satisfying soup. Otherwise, look for smoked turkey legs near the bacon at your grocery store (or use a ham hock).
1 medium yellow onion (about 10 oz.), chopped
2 large carrots (about 6 oz.), peeled and sliced 1/4 in. thick
2 celery ribs (about 3 oz.), chopped
1 small (about 10 oz.) smoked turkey leg or ham hock
Combine all ingredients except chives in a 6-qt. slow cooker. Cover and cook on low until peas are tender but still retain their shape, about 8 hours.
Remove turkey leg and discard bay leaf. Stir soup to break apart peas and thicken soup. When turkey leg is cool enough to handle, pull meat into large shreds, discarding skin, bone, and gristle. Garnish soup with turkey meat and chives.
Note: Gluten-free, depending on broth label.
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