After 2 days of “slothing,” aka lounging on the couch, watching Grey’s Anatomy on Netflix, I think I might be recovered from Thanksgiving. I’m hooked by the way – what have I been missing all these years?! Anyway, how is everyone else feeling after all your turkey dinners?
Lance and I have happily lived on leftovers for the last few days but lunch at Chipotle today made for a much needed break. And for a twist on leftovers, I like to make this fantastic split pea soup with my Thanksgiving turkey remains. It’s rich and savory but filled with fiber and lighter on the waistline than the rest of the leftovers that are likely sitting in your fridge.
I like to call it my “grown-up” split pea soup since it boasts earthy flavors like thyme and sage with an added depth from the red wine. All the warm memories from childhood with a culinary edge. Enjoy, friends. Happy Thanksgiving. 🙂
Grown-Up Split Pea Turkey Soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, chopped
- 3 garlic cloves, minced
- 2 stalks celery, chopped
- 2 sprigs fresh rosemary, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground thyme
- 1/4 teaspoon ground sage
- 1/4 cup red wine
- 15 ounces dried, green split peas
- 8 cups water
- turkey carcass, about 14 ounces (or ham, or even chicken)
- 1/2 cup barley
Heat the olive oil in a large stockpot. Saute the olive oil on medium heat until translucent and then add the garlic for an additional minute. Add the carrots and celery, along with the seasonings and herbs, and saute for 4 minutes or so. Add the red wine and let the flavors marry for several minutes.
Add the water, split peas, turkey carcass, and barley, bring the pot to a boil, and then reduce it to a simmer and place the lid on top. Leave it at a simmer for 1 1/2 hours, remove the carcass, and serve.