You asked for it so you’ve got it! More winter soups, more slow-cooker options, more healthy options that kids will like. Here’s a winter soup that fits each of these criteria. Admittedly, I love it when I start dinner early in the day, and am able to free up some time for other things, and then returning to a house filled with the incredible aroma of a home-cooked meal.
1 medium onion, chopped
2 large carrots, peeled and sliced about ¼ inch thick
2 celery ribs, chopped
1 small smoked turkey leg
2 bay leaves
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 lb. dried green split peas, rinsed
6 cups chicken stock
Combine all ingredients except chives in a 6 quart slow cooker. Cover and cook on low until peas are tender but still retain their shape, about 8 hours.
Remove turkey leg and discard bay leaf. Stir soup to break apart peas and thicken the soup. When turkey is cool, shred meat into pieces, discarding skin, bone and gristle. Serve soup with chives.