Slow-Cooker Split Pea Soup With Smoked Turkey

• 1 medium yellow onion (about 10 oz.), chopped
• 2 large carrots (about 6 oz.), peeled and sliced 1/4 in. thick
• 2 celery ribs (about 3 oz.), chopped
• 1 small (about 10 oz.) smoked turkey leg or ham hock
• 2 bay leaves
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 pound (about 2 1/4 cups) dried green split peas, rinsed
• 6 cups low-sodium chicken broth
• Chopped chives

1. Combine all ingredients except chives in a 6-qt. slow cooker. Cover and cook on low until peas are tender but still retain their shape, about 8 hours.
2. Remove turkey leg and discard bay leaf. Stir soup to break apart peas and thicken soup. When turkey leg is cool enough to handle, pull meat into large shreds, discarding skin, bone, and gristle. Garnish soup with turkey meat and chives.
3. Note: Gluten-free, depending on broth label.

yellow onion, carrots, celery, turkey, bay leaves, thyme, kosher salt, freshly ground pepper, peas, lowsodium, chives

Taken from www.myrecipes.com/recipe/slow-cooker-split-pea-soup-smoked-turkey (may not work)