This High Protein Split Pea Soup Is the Ultimate Winter Comfort
Ditch the boring canned soup for this high protein split pea soup made with bone broth and smoked turkey. Perfect for meal prep and cozy nights!
Winter is officially here and your body is craving something seriously warm and satisfying.
Forget those watery canned soups that leave you hungry an hour later. This high protein split pea soup is thick, smoky, and absolutely packed with nutrients. It is the perfect cozy bowl for a snowy day.
Why This Recipe Is a Winner
This isn’t your grandma’s split pea soup. We are leveling things up with nutrient-dense bone broth and lean smoked turkey. This combo turns a classic side dish into a muscle-building powerhouse meal.
It is the ultimate choice for your weekly healthy meal prep routine. The flavors actually get better as it sits in the fridge. You will love having this ready to grab after a long day.
Simple Cooking Method
Don’t let the cook time fool you. Most of the work happens while you relax on the couch. You just need to sauté your aromatics and let the pot simmer. The peas break down naturally into a luscious, creamy texture without any cream.
Ingredients You’ll Need
This recipe uses simple, wholesome pantry staples to create deep, complex flavor.
- 1 lb dried green split peas, rinsed and sorted
- 8 cups low-sodium chicken bone broth
- 1 lb smoked turkey leg or lean diced ham
- 1 large yellow onion, finely diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- 0.5 tsp smoked paprika
- Salt and black pepper to taste
Step-by-Step Directions
- Place a large heavy-bottomed stockpot over medium heat. Sauté the onion, carrots, and celery until translucent, about 6 minutes.
- Add the minced garlic and smoked paprika. Stir constantly for 60 seconds to release those smoky aromatics.
- Pour in the chicken bone broth. Add the rinsed split peas, smoked turkey leg, bay leaf, and thyme.
- Bring the liquid to a rolling boil. Immediately reduce the heat to low for a gentle simmer.
- Cover the pot partially. Simmer for 60 to 75 minutes until peas are tender and creamy.
- Remove the smoked turkey leg. Strip the meat from the bone, shred it, and return it to the pot.
- Discard the bay leaf. Season with salt and black pepper before serving your high protein split pea soup.
Best Ways to Enjoy It
Serve this soup piping hot in a big ceramic bowl. It pairs perfectly with a slice of crusty sourdough bread for dipping. For a fresh crunch, add a side salad with a bright vinaigrette. This is comfort food at its absolute finest.
Keep It Fresh
Store leftovers in airtight containers for up to five days. This soup freezes like a dream for future easy lunches. When reheating, you might need a splash of water. The soup naturally thickens as it cools down in the fridge. Meal prep has never tasted this good!
Tips for Best Results
- Always rinse your split peas to remove any dust or debris.
- Use a heavy-bottomed pot to prevent the bottom from scorching.
- Don’t skip the smoked paprika for that signature depth of flavor.
- Shred the turkey finely so you get meat in every single bite.
- Simmering without a full lid helps the soup thicken perfectly.
- Wait to salt until the end because the turkey is naturally salty.
Ways to Switch It Up
- Swap the turkey for diced lean ham if you prefer.
- Add a squeeze of fresh lemon at the end for brightness.
- Top with crispy bacon bits for an extra protein crunch.
- Use vegetable broth and omit meat for a vegetarian version.
Common Questions
Do I need to soak the split peas?
No soaking is required for split peas! They cook much faster than whole beans. Just rinse them and they are ready for the pot.
Can I use a slow cooker?
Yes, you can cook this on low for 6-8 hours. It is a great set-it-and-forget-it meal for busy workdays.
You deserve a meal that fuels you and tastes incredible. Go make this soup!
— Jasmine
Ingredients
Method
- Place a large heavy-bottomed stockpot over medium heat and sauté the onion, carrots, and celery until the onions are translucent, approximately 6 minutes.
- Add the minced garlic and smoked paprika, stirring constantly for 60 seconds to release aromatics.
- Pour in the chicken bone broth and add the rinsed split peas, smoked turkey leg, bay leaf, and thyme.
- Bring the liquid to a rolling boil, then immediately reduce the heat to low to maintain a gentle simmer.
- Cover the pot partially and simmer for 60 to 75 minutes, or until the split peas are tender and have begun to break down into a creamy consistency.
- Remove the smoked turkey leg from the pot, strip the meat from the bone, finely shred it, and return the meat to the soup.
- Discard the bay leaf and season with salt and black pepper to taste before serving.
