Black-eyed pea soup

Yield: 10 servings


2tablespoons olive oil
1teaspoon thyme, divided
1 large onion, chopped
2slices bacon, chopped
4 garlic cloves, minced
1teaspoon salt, divided
1 large bunch turnip greens, chopped
4cups reduced-sodium chicken broth, divided
1tablespoon balsamic vinegar
6cups frozen black-eyed peas
16ounces diced tomatoes, undrained
12ounces smoked beef kielbasa, sliced
2cups water
Freshly ground black pepper


Heat a large pot over high heat. Add olive oil and 1/2 teaspoon thyme. And onion and bacon and sauté until onion is tender. Add garlic and 1/2 teaspoon salt. Cook about 1 minute. Add greens a little at a time, cooking until wilted. Add 1/2 cup chicken broth. Once the greens are cooked down, add balsamic vinegar. Cover and simmer 5 minutes.
Gently stir in peas, tomatoes, kielbasa, water, remaining 31/2 cups chicken broth, remaining1/2 teaspoon thyme, remaining1/2 teaspoon salt and black pepper. Stir well. Cover and simmer over low heat until liquid is reduced by one-third, about 45 minutes. Uncover and continue to simmer until desired consistency is reached. If using canned black-eyed peas, rinse and drain the peas, then add to the pot during the last 15 minutes of cooking.