Lucky Black-Eyed Pea, Turkey Sausage and Kale Soup (with a vegan variation)
Although this is slow food, be sure to read through the steps first in order to avoid making it slow-er food! The black eyed peas will need to soak overnight (or quick soak for 2-3 hours). While the half the vegetables are being roasted for the stock, the other half can be simmering while the beans are cooking.
Recipe type: soup, stew
Serves: 6 servings
  • 1½ cups dried black eyed peas, soaked overnight or quick-soaked (see note)
  • ½ pound ground turkey sausage (optional)
  • 1 large yellow onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 medium parsnips, peeled and diced
  • 2 ribs celery, chopped
  • 4 large cloves garlic, minced
  • 1 14.5 ounce can crushed fire roasted tomatoes (I use Muir Glenn brand)
  • 6-8 cups roasted root vegetable stock (recipe follows, store bought can be used--will have a less deep flavor)
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon freshly ground black pepper, plus additional to taste
  • ¾ teaspoon dried thyme, or ¾ tablespoon chopped fresh thyme leaves
  • 3 bay leaves
  • 1½ teaspoons kosher salt, plus additional to taste
  • 1 bunch dino kale (aka: Lacinato), torn into 1½ inch pieces (discard the thickest parts of the stem)
  • 3 teaspoons red wine vinegar, or to taste
  1. Make the roasted root vegetable stock (recipe follows)
  2. Drain and rinse the soaked beans (this step can be done while the broth simmers). Place them in a medium saucepan and cover with 2-inches cold water. Bring to a boil, then cook at a simmer for about an hour to an hour and a half, until beans are tender but not mushy. Drain and set aside.
  3. For the turkey sausage version only (otherwise, skip to next step): heat 1 tablespoon of the olive oil in a large dutch oven or saucepan over medium high heat. Add the turkey sausage to the pan, breaking it into smaller pieces with a spatula. Cook, stirring occasionally for 5-6 minutes, or until the sausage is cooked through and browned. Remove the sausage to a plate and set aside.
  4. Heat the remaining oil in a large dutch oven or saucepan until shimmering. Add the diced onion, carrot, parsnip and celery. Saute for 8-10 minutes until the root vegetables are crisp tender and onion is softened. Add the garlic and saute, stirring constantly, for an additional minute.
  5. Add the tomatoes, cooked black eyed peas, cooked turkey sausage, crushed red pepper flakes, black pepper, thyme, bay leaves, and 1½ teaspoons kosher salt. Add 6-8 cups broth (you may need more if using turkey sausage).
  6. Bring to a boil over medium high heat. Immediately reduce heat to medium-low and simmer for an hour.
  7. Add the torn kale and simmer for an additional 8-10 minutes, or until the kale is cooked but still holds its shape.
  8. Add the red wine vinegar, and season to taste with additional kosher salt and freshly ground black pepper, if desired.
Recipe by Spoon With Me at