Smoked Turkey Soup with Caribbean Flare

By Sharon Feldman

Ingredients:

• Package of smoked turkey wings or parts
• 2 potatoes
• 1 sweet potato
• 2 large chopped carrots
• 1 large sweet onion
• 2 scallions
• 1 cup black eyed peas or yellow split peas
• 4-6 cloves garlic
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• fresh thyme (4 sprigs)
• 1 tablespoon fresh oregano
• 10-14 cups of water
• 1 can chicken stock
• Fresh spinach leaves or cabbage or both
• 2 scallions
• Salt and pepper to taste

Directions:

Chop the onion, garlic, scallions and herbs. Heat the oil in a deep pot and add the chopped ingredients. Cook for 3-5 minutes on a low heat.

Wash and drain the black eye peas or yellow split peas and add it to the pot along with the chopped carrots.  Add the smoked turkey pieces and pour in the water, chicken stock, add the salt and pepper and bring to a boil. Reduce to simmer.

Simmer at least an hour or until the peas are tender. Peel the skins from the potatoes.  Cut each in even size pieces.

After an hour, remove the smoked turkey pieces and let cool. Now add everything into the pot and bring it to a boil.  If the liquid does not cover the vegetables, add more water.

Strip the pieces of meat off the bone and add it back to the pot.

It takes approximately half hour to 45 minutes to cook after you’ve added the vegetables. Look for a thick consistency. Try not to over stir or you will end up with porridge. Add salt and pepper for taste. The longer you cook it, the better.

As the soup cools, it gets thicker, sometimes making it even better the next day.