Slow-Cooker Split Pea Soup
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
65
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker
2
Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine
3
Add the turkey leg and 7 cups water
4
Cover and cook on low until the split peas and meat are tender, 6 to 8 hours
5
Discard the herb bundle
6
Discard the skin and bones from the turkey leg and shred the meat
7
Vigorously stir the soup to break up the peas and make the soup smoother
8
Thin with water, if desired
9
Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper
10
Ladle the soup into bowls
11
Thin the yogurt with a little water, then spoon onto the soup
12
Top with the thawed peas and the remaining turkey
13
Serve with bread, if desired
14
Photograph by Antonis Achilleos