* Percent Daily Values are based on a 2000 calorie diet.
Add your split peas to a large saucepan with 12 cups of water. Add 2 of your bay leaves and a pinch of sea salt to the saucepan and cover. Bring to a boil and cook on medium for 10 minutes and then drain your water from the peas.
Preheat a dutch oven (or slow cooker) over medium heat and pour in your olive oil. Add your onions, celery, and carrots. Sauté your veggies for 8 minutes or until your onions start to become translucent.
Add your chicken broth and 6 cups of water. Toss in your remaining 2 bay leaves, peas, and thyme. Bring to a boil. Add your cubed turkey, reduce the heat and cover. Let your soup simmer for 1 hour, or until the peas are soft.
Occasionally stir your soup to prevent the peas from settling on the bottom of the pot and overcooking.
Remove your bay leaves from the soup and serve.
Cooking times will vary if you increase or decrease the default number of servings. Cook all meat, poultry, fish and eggs thoroughly.