Turkey Black-Eyed Pea Soup with Kale and Tomatoes

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.

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.

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.

Serve as desired, and enjoy!

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!