Slow Cooker Split Pea and Smoked Turkey Soup Slow Cooker Split Pea and Smoked Turkey Soup

Image: Jeff Coulson | Food styling: Melanie Stuparyk | Prop styling: Sabrina Linn

This classic Quebecois soup gets new life with the addition of smoked turkey instead of the traditional ham hock. Look for smoked turkey thighs instead of the legs - they've got more meat and less sinew. You can find them near the deli counter at the grocery store.

  • Prep time 30 minutes
  • Total time 4 hours & 30 minutes



In slow cooker, combine carrots, celery, onion, split peas, bay leaves, clove, garlic powder, savory, salt, pepper and 6 cups water. Arrange turkey over top. Cover and cook on high until peas and turkey are tender, about 4 hours.

Transfer turkey to large bowl; let cool slightly.

Meanwhile, remove bay leaves and clove from slow cooker. Using immersion blender, purée soup until almost smooth.

Remove and discard bone and fat from turkey. Using 2 forks, shred into bite-size pieces; stir into soup.

Makes 8 to 10 servings.

Nutritional facts per each of 10 servings: about

  • Fibre 4 g
  • Sodium 545 mg
  • Sugars 4 g
  • Protein 21 g
  • Calories 199.0
  • Total fat 3 g
  • Potassium 558 mg
  • Cholesterol 31 mg
  • Saturated fat 1 g
  • Total carbohydrate 24 g


  • Iron 16.0
  • Folate 33.0
  • Calcium 3.0
  • Vitamin A 26.0
  • Vitamin C 3.0
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Lunch & Dinner

Slow Cooker Split Pea and Smoked Turkey Soup