Turkey, Kale, and Black Eyed Pea Soup

I had some wonderful leftover turkey from my father and was feeling like kicking off 2012 to a healthful and hearty start.  This soup is a great way to utilize those pieces of turkey that are too small for layering into sandwiches and works with either light or dark meat.  So here’s to a fresh start on the year.  Eat up!

(okay, yes, my recipe had lentils in it–a mistake purchase at the grocery store–still good but better with only black eyed peas)

Turkey, Kale, and Black Eyed Pea Soup
Serves 6-8

2 tablespoons butter
1 large red onion, diced (about 2 cups)
salt and white pepper
5 cups chopped fresh kale, spines removed
4 cups diced leftover turkey meat (skin removed)
6 cups chicken broth
6 garlic cloves, pressed
2 tablespoons minced fresh rosemary
2 teaspoons fresh oregano leaves
2 (15.5 ounce) cans black eyed peas

In a large soup pot over medium-high heat, add butter and onions and saute until translucent (3-4 minutes) stirring once or twice as you cook.  Season with salt and a light dusting of white pepper.  Then add in the kale and saute till reduced in size by half (2-3 minutes).  Add turkey, stir and then season once more with a pinch of salt and shake of white pepper.  Cover with chicken stock and bring to a boil.  Add in rosemary and oregano. Reduce to a simmer and cook 15 minutes.  Add in black eyed peas and cook an additional 10 minutes.  Season to taste and serve warm.  Enjoy!