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
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!