Split pea and turkey may not sound as natural as split pea and ham, but it’s still a really great combination – and the perfect Thanksgiving what-do-I-do-with-all-this-leftover-turkey solution. Split peas are really just dried peas. Loaded with fiber and a sulfite detoxifier called molybdenum, these hearty little peas are actually quite healthy.
I threw this recipe another curve ball by adding sweet potato. I wasn’t sure how it would workout, but am very happy I added it. The flavor is subtle, but the benefits are quite pronounced. Sweet potatoes are a great source of vitamins A & C!
When possible, I use coconut oil. This medium-chain triglyceride fat converts to energy faster than any other fat out there. If you don’t have coconut oil, use butter. If you don’t or can’t use butter, use olive oil. Just don’t use corn, canola or soybean oil. None of them are healthy and it’s highly likely that they’re rancid. The more saturated a fat used when cooking, the more stable it remains through the heating process. The less saturated a fat, the less stable it becomes through the heating process. When fats become unstable, they oxidize. This oxidation causes the release of free radicals that can (and do) harm our body. Since this recipe calls for sustained (fairly) high heat – albeit on a stove top – I prefer to use saturated fat.
Split Pea and Turkey Soup
- 2 tbsp. coconut oil
- 1 large onion, coarsely chopped
- 1 large carrot, peeled and chopped
- 3 cloves garlic, minced
- 1 1/2 c. diced turkey (dark or white meat)
- 1 tsp salt
- 2 tsp thyme (dried), or 1 tbsp fresh thyme (minced)
- 1 bay leaf
- 1 medium potato, peeled and cubed
- 1 small sweet potato, peeled and cubed
- 2 c split peas
- 8 cups of broth (vegetable or chicken)
Heat oil in a large stock pot. Add onions and carrots. Sauté until onions are translucent – approximately four to five minutes. Add garlic and turkey, salt, thyme, bay leaf, potatoes, split peas and broth. Bring to a boil for 10 minutes with lid off. Reduce heat and simmer for 50 minutes with lid on.
After the soup has been thoroughly cooked, remove bay leaf. Using an immersion blender or an upright blender, puree the soup to a consistency you’ll enjoy. If needed, add more salt as needed.
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