Food and Recipes Dish Soup Slow-Cooker Peas-and-Greens Soup with Turkey Sausage 4.0 (1) 1 Review The tomatoes are added right before serving; otherwise, their acid would prevent the peas from getting tender. The kale, a favorite super-food to use in soups and winter salads, also goes in at the end in order to keep its vibrant, green color. Like many slow-cooker soups and stews, this recipe is substitute-friendly – swap out the turkey sausage for pork or chicken sausage and use your favorite frozen pea or bean instead of the black-eyed peas. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on January 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling; Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall Active Time: 15 mins Total Time: 4 hrs 30 mins Yield: 6 serves Ingredients 2 tablespoons olive oil 1 large yellow onion, chopped (about 2 cups) 12 ounces Italian turkey sausage (3 links), casings removed 1 tablespoon chopped fresh thyme 5 garlic cloves, minced (about 4 tsp.) 6 cups unsalted chicken stock 3 cups frozen black-eyed peas (from 1 [15-oz.] pkg.) 3 ounces chopped kale (about 4 cups) 1 (15-oz.) can diced tomatoes, drained 2 teaspoons kosher salt 2 tablespoons red wine vinegar 1/2 teaspoon black pepper Directions Heat oil in a large skillet over medium-high. Add onion, sausage, thyme, and garlic. Cook until sausage is browned and onion is tender, stirring occasionally to break up sausage, 8 to 10 minutes. Transfer to a 6-quart slow cooker, and stir in stock and peas. Cover and cook until peas are tender, about 4 hours on HIGH or about 8 hours on LOW. Stir in kale, tomatoes, and salt. Cover and cook until kale is wilted, about 10 minutes more. Stir in vinegar and pepper. Rate it Print