Maple-Mustard Split Pea, Rutabaga & Smoked Turkey Soup

Why you’ll like this one

Rutabaga doesn’t get nearly enough attention. It’s usually sitting near the turnips and cabbages, looking rather unremarkable. But give it a few hours in a pot with smoked turkey and split peas, and it becomes something entirely different.

Rutabaga develops a gentle sweetness as it cooks. Split peas soften and thicken the broth, while smoked turkey supplies the smoky flavour we associate with ham-and-pea soup.

Then comes the interesting part: maple syrup and grainy mustard. We’re not making a sweet soup. A little maple rounds out the earthy peas, mustard adds savoury sharpness, and cider vinegar wakes everything up.

This is our slow-cooker soup of the week. No browning meat, roasting vegetables or standing over the stove. The ingredients do most of the work while you get on with your day. For a cool Ontario October weekend, that’s a pretty appealing arrangement.

Ingredients — 6 servings

Use a 6-quart slow cooker and check its maximum fill level.

• 1½ cups / 300 g dried green split peas, sorted and thoroughly rinsed
• 1½ lb / 680 g fully cooked, bone-in smoked turkey leg
• 1 lb / 450 g rutabaga, peeled and cut into ½-inch cubes
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken stock
• 1 cup water
• 1 tsp dried thyme
• 1 tsp dried marjoram
• ½ tsp ground coriander
• 1 bay leaf
• ½ tsp freshly ground black pepper

Use a fully cooked smoked turkey leg, not a raw smoked turkey product. Check the label. Smoked turkey can be salty, so do not add salt at the beginning.

Flavour finish — 6 servings

• 1 tbsp whole-grain Dijon mustard
• 2 tsp pure maple syrup
• 2 tsp apple cider vinegar, plus more to taste
• ¼ cup chopped fresh flat-leaf parsley
• 2 tbsp finely chopped fresh dill, optional

Ingredients — 12 servings

Use an 8- to 10-quart slow cooker only if everything fits below its manufacturer’s maximum fill level. If it does not, divide the batch between two suitable slow cookers.

• 3 cups / 600 g dried green split peas, sorted and thoroughly rinsed
• 3 lb / 1.36 kg fully cooked, bone-in smoked turkey legs
• 2 lb / 900 g rutabaga, peeled and cut into ½-inch cubes
• 2 large yellow onions, diced
• 4 medium carrots, diced
• 4 celery stalks, diced
• 6 garlic cloves, minced
• 12 cups low-sodium chicken stock
• 2 cups water
• 2 tsp dried thyme
• 2 tsp dried marjoram
• 1 tsp ground coriander
• 2 bay leaves
• 1 tsp freshly ground black pepper

Flavour finish — 12 servings

• 2 tbsp whole-grain Dijon mustard
• 4 tsp pure maple syrup
• 4 tsp apple cider vinegar initially, plus more to taste
• ½ cup chopped fresh flat-leaf parsley
• ¼ cup finely chopped fresh dill, optional

Optional garnishes — either batch

• Additional grainy mustard
• Fresh parsley or dill
• Freshly ground black pepper
• Toasted whole-grain croutons

How to make it

Follow these six stages for either batch. Let tenderness, rather than the clock alone, tell you when the peas are ready.

1. Rinse the split peas

1. Pick through the peas, removing any small stones, debris or damaged peas.
2. Rinse thoroughly in a fine-mesh strainer under cool running water, then drain. No overnight soaking is needed.

2. Prepare the vegetables

1. Peel the rutabaga and cut into uniform ½-inch cubes.
2. Dice the onion, carrots and celery; mince the garlic.

Rutabaga is dense. Cut a thin slice from the bottom to create a stable, flat surface, then cut into manageable sections before peeling and cubing. Use a sharp knife and a stable cutting board.

3. Fill the slow cooker and cook

1. Add the split peas, rutabaga, onion, carrots and celery. Scatter over the garlic, thyme, marjoram, coriander and pepper. Add the bay leaf or leaves.
2. Place the fully cooked smoked turkey on top. Pour in the stock and water without exceeding the maximum fill level. Cover.
3. Cook on LOW for 7–8 hours or HIGH for 4–5 hours. Avoid repeatedly lifting the lid.
4. Continue until the peas are completely tender and beginning to fall apart, the rutabaga is soft and the turkey separates easily from the bone.

Older dried split peas can take longer to soften. Keep cooking until tender rather than relying strictly on the clock.

4. Shred the smoked turkey

1. Lift the turkey onto a large plate or cutting board with tongs. Let it cool just enough to handle safely.
2. Remove and discard the skin, bones, cartilage and tough connective tissue. Shred or chop the meat into bite-sized pieces and set aside.

5. Adjust the texture

1. Remove the bay leaf or leaves and stir thoroughly. The peas should have created a naturally thick broth.
2. For a rustic soup, break up a few soft rutabaga pieces with a wooden spoon. For a creamier texture, give the soup two or three short bursts with an immersion blender, leaving plenty of vegetables intact.
3. If too thick, add ½–1 cup hot stock or water, then adjust as needed for a larger batch.
4. Return the turkey, stir gently, cover and cook on HIGH for another 10–15 minutes, or until thoroughly reheated to 165°F / 74°C.

6. Add the flavour finish

1. Turn off the slow cooker. Stir in the mustard, maple syrup and cider vinegar.
2. Taste: aim for smoky and savoury with gentle sweetness. The maple should round out the soup rather than stand out.
3. If sufficiently salty but flat, try another teaspoon of vinegar. If the mustard seems too sharp, add a splash of stock.
4. Stir in most of the parsley and optional dill. Taste again before adding any salt.
5. Ladle into warm bowls and finish with herbs, black pepper and an optional small spoonful of grainy mustard.

The flavour finish

• Maple syrup rounds out earthy split peas and complements the rutabaga’s sweetness.
• Grainy mustard adds gentle sharpness, texture and a good partner for smoky turkey.
• Cider vinegar cuts through richness and keeps the soup lively.

Add this trio after the long cooking period, then taste and adjust. If the soup seems flat, try a little vinegar before reaching for salt.

Make it your own

These variation quantities are for the 6-serving batch; double them for 12.

• Traditional ham: replace the turkey with about 1 lb / 450 g diced lean smoked ham. Add at the beginning and use low-sodium or unsalted stock.
• Vegetarian: omit turkey, use vegetable stock and add 8 oz / 225 g chopped cremini mushrooms plus 1 tsp smoked paprika. For extra savoury depth, stir in 1 tbsp white miso after turning off the cooker.
• Extra vegetables: add 2 cups chopped kale during the final 20–30 minutes.
• Creamier: blend about one-third of the soup before returning the turkey. No cream or butter needed.
• Spicier: add ¼ tsp crushed red pepper flakes at the beginning. Keep the heat modest so the rutabaga still comes through.

Naturally dairy-free. For a gluten-free version, use certified gluten-free stock, mustard and smoked turkey; choose gluten-free garnishes too.

Freezer notes — excellent

Split peas freeze beautifully, rutabaga holds its texture well, and smoked turkey retains its flavour. There’s no cream to separate and no pasta or rice to soak up the broth.

How to freeze

1. Cool promptly in shallow containers and refrigerate until chilled.
2. Portion into approximately 3-cup containers for convenient two-person meals.
3. Leave about ½ inch of headspace in rigid freezer containers.
4. Label with the recipe name and date. Freeze for up to 3 months for best quality.

How to reheat

1. Thaw overnight in the refrigerator whenever possible.
2. Transfer to a saucepan and add about ¼–½ cup water or low-sodium stock per 3-cup portion.
3. Warm over medium-low heat, stirring occasionally, until steaming throughout and the turkey reaches 165°F / 74°C.
4. Adjust the liquid to your preferred consistency. Finish with a fresh splash of cider vinegar and chopped parsley.

Split peas keep absorbing moisture during storage. A thicker soup after freezing is normal; add liquid as it reheats.

Batch-cooking tip

Freeze some portions as a slightly thicker, concentrated base instead of thinning the entire batch. You’ll save freezer space and can adjust each meal as it reheats: thick for dinner, lighter for lunch.

A thick portion also makes a useful base for a rustic vegetable stew. Add freshly cooked carrots, greens or other vegetables during reheating.

Another shortcut: peel and cube extra rutabaga. Freeze the uncooked cubes on a parchment-lined tray, then transfer to freezer bags. Add directly to future soups and stews without thawing.

What to serve with it

For an autumn lunch, serve a generous bowl with toasted rye, a little sharp cheddar and a crisp apple on the side.

• Warm whole-grain rye bread
• Sharp cheddar and apple sandwiches
• Roasted Brussels sprouts with Dijon
• Beet and red onion salad
• Cabbage and carrot slaw with cider vinaigrette
• Whole-grain crackers with aged cheese

Nutrition snapshot

These are estimates supplied with the recipe, not a measured nutrition analysis. Values vary with the smoked turkey, edible meat yield, stock and exact ingredients.

Why this soup is a good choice

Split peas supply plant protein and fibre, helping make the soup filling without much added fat. Smoked turkey adds protein and rich flavour, while rutabaga, carrots, onions and celery bring a variety of vegetables.

Most of the creamy texture comes from the cooked split peas themselves.

Watch the sodium: smoked turkey can be salty. Choose low-sodium or unsalted stock, skip salt at the beginning and taste after returning the shredded meat. Mustard, herbs and vinegar add flavour without automatically needing more salt.

Cook’s note

Split peas have a useful talent: they thicken their own broth. As they soften and break apart, starch moves into the surrounding liquid. A pot that looks watery early on can become wonderfully thick by dinnertime.

Let the peas become completely tender, stir thoroughly, and only then decide whether you need blending or extra liquid.

Don’t underestimate the rutabaga. Its peppery edge mellows during slow cooking, leaving a gentle sweetness that works beautifully with smoked turkey. It’s inexpensive, stores well and deserves a more regular place in the soup pot.

Sometimes the best ingredient is the one you’ve been walking past in the produce aisle for years.