Ingredients:

  • 2 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 4 cloves (20g) garlic, minced
  • 1 lb (450g) smoked turkey leg
  • 1 tsp smoked paprika
  • 2 cups (400g) dried black eyed peas, soaked overnight
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 cups (90g) fresh kale or spinach, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat 2 tbsp olive oil in a Dutch oven over medium heat.
  2. Add 150g diced yellow onion, 120g diced carrots, and 60g diced celery, stirring occasionally until onions are translucent and carrots have softened.
  3. Stir in 20g minced garlic and 1 tsp smoked paprika, cooking for 60 seconds until fragrant.
  4. Add 1 lb smoked turkey leg, 400g soaked black eyed peas, 1.9L low-sodium chicken broth, 1 tsp dried thyme, and 1 bay leaf.
  5. Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer until the beans are tender (approximately 2 to 2.5 hours) and the turkey reaches a safe internal temperature of 165°F/74°C.
  6. Remove the smoked turkey leg and set it aside.
  7. Use an immersion blender directly in the pot to pulse the soup 3–4 times to thicken the base without liquefying all the beans.
  8. Shred the meat from the turkey leg, discarding the bone and skin, and stir the meat back into the pot.
  9. Stir in 90g chopped kale or spinach and let it wilt in the residual heat for 2 minutes.
  10. Remove the bay leaf and stir in 1 tbsp lemon juice.
  11. Taste and season with 1 tsp salt and ½ tsp black pepper before serving.