A beloved comfort dish in Caribbean homes, Caribbean Smoked Turkey Soup is steeped in tradition and flavor. Using smoked turkey legs, necks, or wings, this soup delivers a rich, smoky broth that’s thickened with hearty root vegetables like dasheen, eddoes, and sweet potato. Chris De La Rosa includes aromatic herbs, black-eye peas, and optional flour dumplings, making it filling and memorable. Whether it’s a weekend treat or a potluck favorite, this large batch soup is ideal for feeding a crowd or freezing for later. Thick, fragrant, and rooted in Caribbean culinary heritage, it’s a must-try for soup lovers.
Ingredient Guide
- Smoked turkey leg (or neck/wing): Adds smoky depth; use any smoked turkey meat you can source.
- Dasheen and eddoes: Caribbean root vegetables that thicken the broth and add texture.
- Sweet potato and potato: Provide natural sweetness and body.
- Black-eye peas (or split peas): Offer protein, texture, and protein-rich comfort.
- Fresh corn: Adds a sweet crunch to the soup.
- Carrot: Sweet balance and color.
- Okra (optional): Helps slightly thicken and adds texture.
- Onion, garlic, scallions, fresh thyme, fresh oregano: Build an aromatic Caribbean base.
- Scotch bonnet pepper: Brings heat; remove after cooking for less intensity.
- Flour dumplings (optional): Simple “spinners” to make the soup extra hearty.
- Grace cock soup mix or bouillon/stock: Traditional seasoning; substitute with chicken broth if needed.
Shopping Made Easy
- Smoked turkey parts are available at Caribbean or Latin grocery stores, or you can smoke them at home.
- Look for dasheen and eddoes at Caribbean, Latin, or Asian markets.
- Grace Cock Flavored Soup Mix is standard in Caribbean aisles; canned bouillon or stock is fine too.
- Most larger grocery stores carry okra in both fresh and frozen forms.
Cooking Notes from the Kitchen
- Rinse the smoked turkey or soak it briefly in cool water to reduce its saltiness before cooking.
- Add dumplings only during the final 7 minutes of simmering to ensure they remain tender.
- Simmer uncovered after adding dumplings if you prefer a thicker, more concentrated soup.
- Allow the soup to sit for a few minutes after cooking. This helps flavors meld and improves texture.
- Freeze leftovers in airtight containers; reheat gently with a splash of water or stock.
What are popular substitutes for dasheen and eddoes?
Yuca (cassava), taro, or even Yukon potatoes work well, just ensure they break down to thicken the soup.
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How do I control the heat from scotch bonnet pepper?
Add it whole and remove before serving. Do not puncture or chop unless you prefer a spicier soup.
Can I make this soup vegetarian?
Yes. Omit smoked turkey, increase vegetables and beans, and boost flavor with smoked paprika or liquid smoke and vegetable stock.
Is this soup gluten-free?
The soup is naturally gluten-free if you omit the dumplings. For those using Grace soup mix, check its label or use gluten-free bouillon.
Caribbean Smoked Turkey Soup
Ingredients
Soup Base
- 1 smoked turkey leg or necks/wings
- 10 cups water
Beans & Vegetables
- 1 cup black-eye peas rinsed
- 1 sweet potato chopped
Aromatics & Seasonings
- 4 cloves garlic chopped
- 4 sprigs fresh thyme
- 1 tbsp fresh oregano
- 1 whole scotch bonnet pepper
- 1 tsp salt
- 1/4 tsp black pepper
- 1 pack Grace Flavored Soup mix or 1 tbsp chicken bouillon
Optional
- 4 okra sliced
- 1 ear sweet corn chopped
Dumplings
- 1 1/2 cups all-purpose flour
- pinch of sugar
- water enough to form dough
Instructions
- Heat vegetable oil in a large soup pot over medium-low heat. Add onion, garlic, scallions, thyme, and oregano. Sauté for 3–5 minutes until fragrant and softened.
- Stir in black eye peas and carrot. Add smoked turkey leg and pour in 10–14 cups water. Add scotch bonnet pepper, salt, and black pepper. Bring to a boil, then reduce to a simmer.
- Simmer uncovered for 45–60 minutes, or until peas are tender. Meanwhile, peel and cube the dasheen, eddoes, potatoes, and sweet potato. Remove stems from okra. Cut corn into pieces and rinse well.
- Once peas are tender, remove smoked turkey leg and set aside to cool. Add prepared vegetables, corn, tomato paste, and Grace cock soup mix to the pot. Add more water if needed to cover the vegetables. Bring to a boil.
- Strip meat from the turkey leg and return both meat and bone to the pot. Simmer for 25–35 minutes, until vegetables are soft and soup has thickened. Avoid over-stirring to prevent the soup from becoming too starchy.
- Taste and adjust salt if needed. If using dumplings, mix flour, sugar, and water to form dough. Pinch into small pieces and add in the final 7 minutes of cooking.
- Remove and discard the scotch bonnet pepper before serving.
