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.

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.

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 ¼ cup at a time as needed to thin out the soup.

Serve as desired, and enjoy!