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Turkey and Black-eyed Pea Soup w/ Kale and Tomatoes


  • Total Time: 40 minutes

Ingredients

Scale
  • 3 tablespoons butter, divided
  • 1/2 pound ground turkey
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 28 ounces canned whole tomatoes in juice
  • 1/2 cup chicken stock, plus more if needed
  • 3 cups chopped kale
  • 2 cups cooked black-eyed peas, or 2 15 ounce cans, drained
  • salt, to taste

Instructions

  1. Melt 1 tablespoon butter in a soup pot over medium-high heat. When the butter foams, add the ground turkey and cook for 7-10 minutes, breaking up with a spoon until the turkey is browned and cooked through.
  2. Add the onion, garlic, smoked paprika, and thyme. Cook for 3 minutes more to soften the onion and garlic. Add the tomatoes and use your hands or a spoon to crush them slightly. Add the chicken stock and let the soup simmer for 5 minutes, then add the kale and black-eyed peas.
  3. Stir the kale and peas into the soup and cover the pot. Let the soup simmer for 10-15 minutes until the kale is wilted, then taste the soup and add salt to your taste. If the soup is thick add more stock 1/4 cup at a time as needed to thin out the soup.
  4. Serve as desired, and enjoy!

Notes

  • This is a quick-cooking soup, but is more delicious as it sits. Make it the day before you'd like to eat it and leave it in the fridge, or cook it in the morning and let it sit at room temperature, then reheat on the stovetop when you're ready to eat!
  • Prep Time: 10
  • Cook Time: 30

Nutrition

  • Serving Size: 4
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