Slow-Cooker Split Pea Soup
Adapted from Food Network Magazine
8 to 10 fresh parsley stems
4 sprigs fresh thyme
1 pound green split peas
1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
2 stalks celery, chopped
Kosher salt and freshly ground pepper
2 smoked turkey legs
1. tie the parsley and thyme together with kitchen string and place in a large crockpot. Add the split peas, leek, celery, 1 tsp salt and 1/2 tsp pepper. stir to combine. add the turkey legs and 7 cups water. cover and cook on low until peas and meat are tender, 6 to 8 hours.
2. discard the herb bundle. discard the skin and bones from the turkey and shred the meat. vigorously stir the soup to break up the peas and make the soup smoother. stir in the turkey meat. season with salt and pepper.
3. serve with homemade french bread!