Turkey Black-Eyed Pea Soup With Kale And Tomatoes

Name: Turkey Black-Eyed Pea Soup With Kale And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Butter, Divided; 1/2 pounds Ground Turkey; 1 whole Small Onion, Diced; 4 cloves Garlic, Minced; 1/2 teaspoons Smoked Paprika; 1/2 teaspoons Dried Thyme; 28 ounces, fluid Canned Whole Tomatoes In Juice; 1/2 cups Chicken Stock, Plus More If Needed; 3 cups Chopped Kale; 2 cups Cooked Black-eyed Peas, Or Two 15-ounce Cans, Drained; Salt To Taste

Servings: persons

3 Tablespoons Butter, Divided
1/2 pounds Ground Turkey
1 whole Small Onion, Diced
4 cloves Garlic, Minced
1/2 teaspoons Smoked Paprika
1/2 teaspoons Dried Thyme
28 ounces, fluid Canned Whole Tomatoes In Juice
1/2 cups Chicken Stock, Plus More If Needed
3 cups Chopped Kale
2 cups Cooked Black-eyed Peas, Or Two 15-ounce Cans, Drained
Salt To Taste

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 onion, garlic, smoked paprika, and thyme. Cook for 3 minutes more to soften the onion and garlic. Add tomatoes and use your hands or a spoon to crush them slightly. Add chicken stock and simmer for 5 minutes, then add kale and black-eyed peas.
3
Stir kale and peas into the soup and cover the pot. Simmer for 10-15 minutes until 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!
5
Note: 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!

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tablespoons Butter, Divided, 1/2 pounds Ground Turkey, 1 whole Small Onion, Diced, 4 cloves Garlic, Minced, and more.

Yes, Turkey Black-Eyed Pea Soup With Kale And Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!