Ingredients:
- 1 3/4 teaspoons canola oil
- 3/4 cup fresh onions, peeled, diced
- 3/4 cup fresh celery, diced
- 3/4 cup fresh carrots, peeled, diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon Whole fennel seed
- 1/8 teaspoon crushed red pepper (optional)
- 1 1/2 cups canned black-eyed peas, drained, rinsed
- 3 1/2 cups water
- 1 cup turkey ham, diced 1/4″ (6 oz)
- 1/3 cup fresh kale, coarsely chopped
- 1 1/2 tablespoons fresh parsley, chopped
Directions:
- In a large pot, heat oil over medium-high heat. Add onions and celery. Cook for 2-3 minutes or until tender. Add carrots, salt, pepper, fennel seed, and optional crushed red pepper. Cook for an additional 2-3 minutes. Add black-eyed peas and water. Cook uncovered for 25 minutes over medium heat. Add turkey ham and kale. Cook covered for an additional 10 minutes over medium heat until kale is tender. Add parsley right before serving. Serve hot.
