Meant to add this to my original post wherein I ask why my split pea soup might have turned out sweet. Consensus was that it was either the smoked turkey or unfortunate alignment of the planets.
I had ye olde revelation. Umami! It needs umami!
I consulted my stash of umami bombs. Worcestershire was an immediate "no," as were tomatoes & mushrooms. I thought about Asian fish sauce but decided that colatura di alici (anchovy sauce) would work better. (I keep it on hand because I don't like anchovies & find it a good substitute when a subtle anchovyness is called for.)
I also added a small snort of soy sauce and then had another inspiration—a few drops of smoke flavoring.
Split pea soup being what it is, overnight it had become pease porridge, so I added extra water.
Bingo! Perfect! Not sweet! Yay!
by nutraxfornerves