source: OrganicStyle.com December 2004
Ingredients
6 cups canned chicken broth
1 and 1/2 pounds smoked turkey legs, skin removed
one bay leaf
1 fresh thyme sprig
16 ounces frozen or fresh black-eyed pea
1 large onion, diced
2 cloves garlic, minced
3/4 pound ( about 2 medium) Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
4 cups thinly sliced savoy cabbage (about 3/4 pound)
3 tablespoons chopped flat-leaf parsley
kosher salt and freshly ground pepper
Directions
Bring broth and 4 cups water to a boil in a large pot for this Black-Eyed Pea, Smoked Turkey, and Cabbage Soup. Score turkey legs four times; place in the pot with bay leaf, thyme, and onion; return to a boil. Lower heat and simmer for 20 minutes, skimming away foam and fat as it arises.
Add peas and simmer for an additional 30 minutes. Next, add garlic and potatoes and cook for 5 minutes. Add cabbage and parsley, and cook 5 to 10 minutes more, until potatoes are soft.
Remove the turkey legs from the 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.
Enjoy!
Also, try; Chunky Potato Soup recipe
Black-Eyed Peas
The black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea, an Old World plant domesticated in Africa, and is sometimes simply called a cowpea.
The common commercial variety is called the California Blackeye; it is pale-colored with a prominent black spot. The American South has countless varieties, many of them heirloom, that vary in size from small lady peas to huge ones. The color of the eye may be black, brown, red, pink, or green. All the peas are green when freshly shelled and brown or buff when dried. A popular variation of the black-eyed pea is the purple hull pea or mud-in-your-eye pea; it is usually green with a prominent purple or pink spot.
The currently accepted botanical name for the black-eyed pea is Vigna unguiculata subsp. unguiculata, although previously it was classified in the genus Phaseolus. Vigna unguiculata subsp. dekindtiana is the wild relative and Vigna unguiculata subsp. sesquipedalis is the related asparagus bean. Other beans of somewhat similar appearance, such as the frijol ojo de cabra (goat’s-eye bean) of northern Mexico, are sometimes incorrectly called black-eyed peas, and vice versa. (Wikipedia)
