Black Eyed Pea & Kale Soup

Serves 6-8 people


1-2 pounds smoked turkey pieces (necks, wings, or leg)

2 tablespoons olive oil

1 medium onion, diced

1 red bell pepper, seeded & diced

2 cloves garlic, minced

4 cups chicken broth

1 (15oz. can) black eyed peas, drained

1 tablespoon distilled white vinegar

½ pound kale, washed, stems removed, roughly chopped

Salt & pepper, to taste




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.


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



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