Black-Eyed Pea, Smoked Turkey, and Cabbage Soup Recipe

Black-Eyed Pea, Smoked Turkey, and Cabbage Soup Recipe

  • 6 cups canned chicken broth
  • 1 1/2 pounds smoked turkey legs
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 large onion, chopped
  • 1 (16 ounce) package frozen or fresh black-eyed peas
  • 2 cloves garlic, minced
  • 3/4 pound Yukon Gold potatoes, peeled and cubed
  • 4 cups thinly sliced Savoy cabbage
  • 3 tablespoons chopped flat-leaf parsley
  • 1 teaspoon Kosher salt and freshly ground pepper
  1. In a large stockpot, bring broth and 4 cups water to a boil. Score turkey legs 4 times; place in pot with bay leaf, thyme, and onion; return to a boil. Lower heat and simmer 20 minutes, skimming away foam and fat as it rises.
  2. Add peas and simmer an additional 30 minutes. Add garlic and potatoes and cook 5 minutes. Add cabbage and parsley; cook 5 to 10 minutes more, until potatoes are soft.
  3. Remove turkey legs from pot. Slice meat from bones and chop into pieces; discard bones. Return turkey to pot and season to taste with salt and pepper; discard bay leaf and thyme sprig. Serve in large bowls with toasted garlic bread, if desired.
Recipe of the Day|