slow cooker split pea soup

I'm sure the last thing many of you want is a recipe for split pea soup (all together now: ewwwwwww) but I figured since I like split pea soup, my dad likes split pea soup, and lots of my elderly patients like split pea soup, there have to be other people out there that may happen to enjoy a nice bowl of split pea soup.  Maybe?  

I feel like split pea soup has an unfair reputation just because it isn't the prettiest soup in the pot.  Let's face it, compared to vividly red tomato soup, bright orange butternut squash soup, and the rainbow of colors in minestrone, split pea soup doesn't have a chance.  But I'm one that happens to love my green vegetables and peas are no exception!  

This soup, though not the most eye-appealing soup, did not disappoint in taste.  Along with being jam packed with veggies, it gets a ton of flavor from a surprising (to me) ingredient: a smoked turkey leg.  As always, a bonus to this slow cooker recipe is how incredibly easy it is to make.  I even chopped up all of the veggies a week in advance, put them in the freezer with the turkey leg, and then when the ideal day came to make it I simply dumped it all in the crock pot, added the broth and water, and let it slowly cook all day.  This soup also makes great leftovers, as the flavors get better every day!  

Slow Cooker Split Pea Soup
recipe adapted from Food Network
makes 6 servings


1/2 cup fresh chopped parsley
1 tsp dried thyme
1 lb green split peas, rinsed
1 leek, white and green part thinly sliced
2 stalks celery, chopped
2 carrots, chopped
1 smoked turkey leg
1 tsp salt
1/2 tsp fresh cracked black pepper
4 cups vegetable broth
3 cups water


Directions:


Place all ingredients in slow cooker.  Cook on low until the split peas are tender, 6-8 hours.  


Once peas are tender, remove turkey leg from slow cooker, discard skin and bones, and shred the meat.  Before meat is added back to soup, either vigorously stir the soup to break up the peas to make the soup smoother, or take an immersion blender and pulse 3-4 times.  


Return shredded meat to soup, then season with salt and pepper to taste.  Serve with crackers or crusty bread.  Enjoy!