What you’ll need:
1 big ass crock pot (big enough to fit a turkey carcass)
1 leftover turkey carcass (cut off the majority of the meat that hasn’t been eaten for use in other dishes, leave as much on as you want in the soup)
1 pound dried split peas
1 bunch cilantro (just the leaves, not the stems)
1 – 2 C chopped carrot
1 C pearl onions peeled
3 stalks celery chopped
salt and pepper to taste
chicken broth to make sure the soup doesn’t dry out while cooking (about 1 C)
Put the turkey carcass in the crockpot and cover with water. Set to high for about 4 -5 hours. Let cool and store in crockpot pot in fridge over night.
Take out the pot and skim the gross, white fatty stuff off of the top. Most of the broth will have coagulated overnight so do your best to not scoop out the “jello” like substance below the white fatty layer. Pull out all the bones and bits you don’t want to ingest. Leave the meat in the pot.
Place pot back in crockpot base and turn to low.
Add dried split peas and mix in (just throw then in, no need to rinse or soak) with a big ol’ spoon.
Pour the carrots, cilantro, pearl onion, and celery on and leave them as a top layer.
Cover with just enough chicken broth to cover the veggie layer.
Cook on low for 8 – 10 hours.
Use salt and pepper to taste. This is seriously the best soup I have ever made and I make a LOT of crockpot stews. Yum nom nom.