Crockpot Split Pea Soup with Smoked Turkey

• 1 medium Onion
• 2 Carrots
• 2 medium Celery stalks
• 8 oz. Dry Soup Mix, Split Pea (Bear Creek)
• 8 cups Chicken broth
• 10 oz. Turkey leg (Bone In)
• 2 Bay leaves
• 1 tsp. Dried thyme
• Salt And Pepper To Taste

1. Chop the onion, carrots and celery into bite size pieces.
2. Combine all ingredients in a 6-qt. slow cooker. Cover and cook on low about 6 hours.
3. Remove turkey leg and discard bay leaves.
4. When turkev leg is cool enough to handle, pull meat into large shreds, discarding skin, bone, and gristle.
5. Garnish soup with turkey meat and serve.

Enjoy!

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