“Sincerity.  If you can fake that, you’ve got it made.”  George Burns

I love pea soup, but as a person trying to cut down on carbs I had to find an option.  It was like trying to have an affair where no one would get hurt.  I didn’t think it was possible.  And then, this sweet little recipe came into my life.

My concern with this recipe, other than my husband finding out that he was eating a bunch of veggies instead of split peas, was where to buy the smoked turkey legs.  That’s the first ingredient.  Not a problem.  The store where I generally shop had a bunch.  Wait.  Do turkey legs come in bunches?  Something to ponder while I surf the web.

Which leads me to another train of thought created by my over-caffeinated mind.  When my friends ask me what I did I just tell them I went surfing.  Oh, wait, again.  I live in the midwest and there’s a foot of snow on the ground.  Forget that idea and get on with the recipe.  Start with a BIG pot.


Big pot

2 smoked turkey legs

4 cups chicken broth

4 cups of water

2 t chicken bouillon granules or chicken powder

16 ounces frozen cauliflower

16 ounces frozen green beans

S&P to taste

optional small onion, carrot, stalk of celery, diced – I did these


Place the turkey legs into the pot with the broth, water, and bouillon.  Bring to a boil and then cover and simmer until the meat is falling off the bone, at least an hour.  Remove the turkey legs to a large plate and dump the rest of the ingredients into the magnificent broth that you’ve created.

Bring to a boil, cover and simmer until the veggies are tender.  That will take about 30 minutes.  Puree the soup with an immersion blender.  Adjust seasoning.  Add a dash of xanthan gum, perhaps a teaspoon or so, to thicken the broth.

Now the fun begins.  It’s time to remove the meat from the bones and cut the meat into bite-sized pieces, or so the recipe said.  Let me divulge right here and now that smoked turkey is not a tender meat.  I had to wrestle the meat from the bones.  And in line with my contrary nature, I put the chunks of meat into my Ninja chopper and minced it.  Perfect!

What I love about this recipe is the great flavor.  It tastes just like split pea soup.  Also, it makes a lot and it freezes beautifully.

Also, again, I put plastic bags with portions of the minced turkey into the freezer and use it in omelettes and quiches.  I am so clever.  I’ll have to remember to tell my husband that fact!  Perhaps he’s already noticed.

Loveya – The Grandma


Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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