Black-Eyed Pea Soup with Smoked Turkey and Collard Greens

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This recipe was great for my Thanksgiving leftovers. I used my leftover smoked turkey, black-eyed peas and collard greens. Reduced water to 2 quarts since turkey was already cooked. After sweating the vegetables, I mixed everything together in a large pot, brought to a boil and then simmered for 40 minutes. Before serving I placed a chunk of cornbread stuffing in the center of the bowl. One of my guest stated it was like "Thanksgiving in a bowl."

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Wonderfully easy. I did a few things different. Over night i let my peas soak (b/c they were dry and let the turkey cook also over night in the slow cooker. I didnt bother with the collard greens at all. I used green onions, celery seed, and garlic instead of onions, celery, and green peppers, simply because i did not want to go to the store. I also left the skin on the turkey because we arent healthy people lol.

I suggest taking it easy on the spicy spice if you are going to have left overs b/c the next day it is like the fire revamped over night in the fridge and had more heat to it. Also, the next night, i just threw all the turkey in that was left and heated it up with rest of it and it was great instead of just using it as a topping. next time i plan to de-bone the turkey and pop it in the slow cooker to cook with the peas.

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This is very, very good. I used a different smoked turkey piece, but the rest was exactly as the Chef suggested. Can't say it was a really PRETTY looking meal, but my taste buds didn't really care what my eyes thought. Highly suggest trying this. Thank you