Step 1: Prepare the Ingredients

1. Rinse the split peas thoroughly under cold water until the water runs clear. Pick out any debris or small stones that may be mixed in.
2. Dice the onion, carrots, celery, and any other vegetables you’re using. Mince the garlic and set everything aside.

Step 2: Sauté the Aromatics

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes, or until the vegetables are softened and fragrant.
3. Stir in the garlic, dried thyme, and smoked paprika, and cook for an additional 1–2 minutes, until the garlic is fragrant.

Step 3: Build the Soup Base

1. Add the rinsed split peas to the pot, followed by the vegetable or chicken broth and the bay leaf. Stir to combine.
2. If using a smoked turkey leg, add it to the pot at this stage. It will infuse the soup with a rich, smoky flavor.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let the soup simmer gently.

Step 4: Simmer the Soup

1. Cover the pot and simmer for 60–75 minutes, stirring occasionally to prevent the peas from sticking to the bottom.
2. Check the consistency after about 40 minutes and add up to 1 cup of water if the soup becomes too thick.
3. If you’re adding diced potatoes, add them halfway through the cooking time so they soften without disintegrating.

Step 5: Final Touches

1. Once the peas have broken down and the soup has thickened, remove the smoked turkey leg and shred the meat (if using). Return the shredded meat to the pot, discarding the bone.
2. Season the soup with salt and pepper to taste. Add any additional greens like kale or spinach at this point, stirring until wilted.
3. Remove the bay leaf before serving.

Step 6: Garnish and Serve

1. Ladle the soup into bowls and garnish with chopped parsley, croutons, or a drizzle of olive oil. Serve with crusty bread for dipping, and enjoy!