Turkey and Black-Eyed Peas Soup #SundaySupper
- 2 turkey wings
- 4 cups chicken broth
- 2 cups chopped celery
- 1 cup chopped onions
- 3 cups potatoes, ½-inch diameter
- 6 cups chopped kale
- 1 14.5 ounce can black-eyed peas, rinsed
- salt and pepper to taste
- Place wings in a 6-quart pot. Cover wings with water. Bring to a boil. Reduce heat to medium and add celery, onion and broth.
- Simmer until wings are thoroughly cooked. Remove to cool before removing meat.
- Add kale and return to a simmer. Cook 10 to 15 minutes until kale starts to soften.
- add potatoes and cook until potatoes are almost done but still a bit hard.
- Add beans and turkey meat and return to a simmer until potatoes are cooked and turkey soup is thoroughly heated.
- Salt and pepper to taste.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/turkey-and-black-eyed-peas-soup-sundaysupper/
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