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Cooking Time: 1 hour 25 minutes Serves: 6-8
Hearty and perfect for a chilly fall day, the addition of smoked turkey gives this otherwise traditional pea soup unbelievable flavor. It can be made with either split peas or frozen peas.
In a large soup pot, sauté the cubed smoked turkey in olive oil over medium high heat for about 3-4 minutes. Add a pinch of kosher salt and pepper, the garlic powder, and the chopped onion. Mix well then sauté until the onions are slightly softened, but not brown. Add the carrots and celery to the onion mixture. Stir to combine and cook for another 3-4 minutes. Add the split peas, thyme and bay leaves. Mix and let cook for an additional 4 minutes.
Add the Manischewitz® Chicken Broth and water to the pot and bring to a simmer. Add the diced potatoes and bring to a boil. Cover, reduce heat and cook on medium for about an hour.
Remove the thyme and bay leaves. Set aside about 3 cups of soup. Using a hand blender, puree the remaining soup on the stovetop until somewhat smooth. Add the reserved soup back in. Add salt and pepper to taste and serve hot. Garnish with a sprig of thyme.
Tip: For a healthier version, use our Reduced Sodium Chicken Broth instead.
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