Reprinted from The Blood Type Diet Website (

Escarole, Black Eyed Pea and Smoked Turkey Soup


A hearty soup that's easy to make and works great as an entree or main course.

  • 4 ounces dried black eyed peas [or a compliant substitute] [variations: white beans or black beans]
  • 1 small head of escarole
  • 1 smoked turkey leg
  • 1 Tablespoon olive oil
  • 1 large or two small garlic cloves, crushed
  • 1/8 teaspoon cayenne pepper [optional]
  • 1 teaspoon plus one pinch sea salt
  • water
How to make it:
  1. The night before, rinse black eyed peas in water and discard any rocks, sand or bad peas. Soak rinsed black eyed peas in water overnight.
  2. Drain black eyed peas and rinse again. Place peas in 2 to 3 quart pot with 2 to 3 cups of water and a teaspoon of sea salt.
  3. Add smoked turkey leg to pot and bring to a boil. Reduce heat, cover and simmer for 1 hour.
  4. Separate the escarole leaves and rinse well.
  5. Coarsely chop escarole.
  6. In another pot or frying pan put oil, crush garlic into oil and sautee until golden.
  7. Add a pinch of sea salt, then add the escarole a little at a time until all is wilted, and set aside.
  8. Remove the turkey leg from the peas and carefully separate the meat from the bone and tendons.
  9. Add the meat, escarole and optional cayenne pepper to the peas and simmer for 30 minutes longer.
  10. Enjoy!