Soup Sensation: Hearty Split Pea and Turkey

October 7

I love a good cup of soup, on a foggy autumn day. And coupled with some tasty crackers, I find myself in comfort heaven.
In my books, the creamier and more hearty the soup, the better! What I don’t care for, is the cream. Id rather save those calories for ice cream!

Thanks to Tosca Reno and my go to cookbook “The Eat Client Diet,” I have many healthy versions, of classic creamy favorites. Try this recipe for a healthy Split Pea alternative.

Is incredibly tasty and more than satisfying! {my hubby approves}


  • 2 cups dried split peas
  • 12 cups water
  • 4 bay leaves
  • sea salt
  • 1tbsp olive oil
  • 1 large yellow onion
  • 4 ribs celery, trimmed and chopped
  • 3 thick carrots, peeled and chopped
  • 2 cups low sodium chicken or vegetable broth
  • 6 cups water
  • 1 tsp fresh thyme, chopped
  • 1.5 cups cubed roasted turkey


1. Put dried peas in large saucepan and cover with 12 cups of water. And 2 bay leaves and sea salt and bring to boil. Let cook on medium heat for 10 minutes. Drain and set aside.
2. In a DUtch oven, place olive oil and heat over medium heat. Add onion, celery, and carrots. Saute for 8 minutes until onion begins to turn translucent.
3. Add chicken broth or preferred cooking liquid and 6 cups water. Add 2 more bay leaves, peas, and thyme and bring to boil. Add roasted turkey breast. Reduce heat and cover. Let simmer for an hour. The peas need to be soft. Check the pot now and then, since the peas have a tendency settle to the bottom and burn. You’ll have to break them apart by stirring them.
4. Remove the bay leaves and season with sea salt and fresh ground pepper. Serve hot.

Number of Servings: 10

My Tips:

  • Add in one container of 0% Greek Yogurt to make it extra creamy and amp up the protein
  • If you like small chunks of meat, pre-cook ground turkey, in place of roasted cubes
Happy Cooking!

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