• Step 1

  Soak black-eyed peas in water overnight in enough water to cover. Drain.

• Step 2

  Add oil to stockpot on MED-HIGH; add mirepoix. Cook, stirring, about 2 min, until softened but not browned.

• Step 3

  Add garlic; cook, stirring, about 5 min. Add black-eyed peas, tomatoes, stock, and drumsticks. Bring to a boil; reduce heat to MED-LOW. Simmer 40 min.

• Step 4

  Season with herbes, bay leaves, salt, and pepper; simmer 20 min.

• Step 5

  Remove drumsticks; set aside to cool. Add cabbage; simmer 20 min as drumsticks cool. After drumsticks have cooled for about 20 min, remove meat from bones.

• Step 6

  Remove bay leaves from soup; add turkey meat back to soup. Add parsley. Ladle into warmed soup bowls.

• To quick-soak black-eyed peas, add 7 cups hot water to stockpot with the peas; boil 2 minutes, then set aside for 1 hour. Drain and procede with step 2 • Leftover soup can be frozen.

Note: When servings & ingredients are modified, nutrition & directions may vary.