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Black-eyed Peas and Smoked Turkey Soup

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Ingredients
  

  • 1 pound dried black-eyed peas
  • 3 each smoked turkey drumsticks
  • 8 cups chicken stock
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 2 each bay leaves
  • 3 each large potatoes, cut into 1-inch pieces
  • 2 cups chopped fresh greens (chard, spinach, collards, etc)
  • 1 can diced fire roasted tomatoes
  • 1 tbsp dried basil

Instructions
 

  • Place black-eyed peas in a large bowl. Cover with 6 to 8 cups of water. Soak at least 12 hours.
  • Add turkey legs to a large pot (6-quart or bigger). Add celery, onion and bay leaves. Add stock and water as needed to cover turkey with at least 1 inch above meat. Bring to a boil, reduce heat to simmer, cover and cook until meat loosens from bone, about 90 minutes. Remove legs, cool and strip meat. Refrigerate meat until ready to add to soup.
  • Drain, rinse and add to stock when beans are ready to cook. Cook beans over medium low heat for about 90 minutes until beans start to soften, then add potatoes, greens. Cook about 10 minutes until potatoes start to soften. Remove bay leaves, stir in tomatoes, basil, and turkey. Cook an additional 15 minutes or more until thoroughly heated. Serve with biscuits if desired.