Black Eyed Pea & Kale Soup

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.

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

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

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

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

Add garlic and cook for an additional minute.

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

Stir in kale. Season with salt and pepper.

Continue to simmer uncovered for 8-10 minutes.

Taste and adjust seasoning if necessary.

Serve soup with or without turkey pieces.

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Black Eyed Pea & Kale Soup