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Black Eyed Pea & Kale Soup

Black Eyed Pea & Kale Soup

Black Eyed Pea & Kale Soup

RatingDifficultyBeginner

There’s nothing like a comforting bowl of soup to make you feel good all over! I love to use smoked meats in my soups for that beautiful smoky, salty flavor – just throw them in the pot and let them do the work for you! I usually make this soup with collard greens as a nod to my southern roots, but really any dark leafy green will do: kale, cabbage, collards, or spinach each can work perfectly. The added boost of black eyed peas packs this hearty, healthy soup full of calcium, fiber and flavor.

** Chef’s Note: to make this soup vegetarian, omit smoked turkey and substitute vegetable broth for chicken broth.

Yields8 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
Instructions
 1-2 pounds smoked turkey pieces (necks, wings, or leg)
 2 tbsp olive oil
 1 medium onion, diced
 1 red bell pepper, seeded & diced
 2 cloves garlic, minced
 4 cups chicken broth
 1 can (15 oz.) black eyed peas, drained and rinsed
 1 tbsp distilled white vinegar
 ½ lb pound kale, washed, stems removed, roughly chopped
 Salt and pepper, to taste
Directions
1

In a large pot, heat olive oil over medium high heat.

2

Brown turkey pieces on all sides for 6-8 minutes.

3

Stir in peppers and onions and sauté 2-3 minutes until softened.

4

Add garlic and cook for an additional minute.

5

Add chicken broth, black eyed peas, and vinegar. Reduce to medium heat, cover pot, and simmer for 15 minutes.

6

Stir in kale. Season with salt and pepper.

7

Continue to simmer uncovered for 8-10 minutes.

8

Taste and adjust seasoning if necessary.

9

Serve soup with or without turkey pieces.

Category

Ingredients

Instructions
 1-2 pounds smoked turkey pieces (necks, wings, or leg)
 2 tbsp olive oil
 1 medium onion, diced
 1 red bell pepper, seeded & diced
 2 cloves garlic, minced
 4 cups chicken broth
 1 can (15 oz.) black eyed peas, drained and rinsed
 1 tbsp distilled white vinegar
 ½ lb pound kale, washed, stems removed, roughly chopped
 Salt and pepper, to taste

Directions

Directions
1

In a large pot, heat olive oil over medium high heat.

2

Brown turkey pieces on all sides for 6-8 minutes.

3

Stir in peppers and onions and sauté 2-3 minutes until softened.

4

Add garlic and cook for an additional minute.

5

Add chicken broth, black eyed peas, and vinegar. Reduce to medium heat, cover pot, and simmer for 15 minutes.

6

Stir in kale. Season with salt and pepper.

7

Continue to simmer uncovered for 8-10 minutes.

8

Taste and adjust seasoning if necessary.

9

Serve soup with or without turkey pieces.

Black Eyed Pea & Kale Soup
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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