Slow Cooker Turkey Soup with Butternut and Black Eyed Peas

Ingredients

• 2 fresh turkey thighs, skin removed
• 1 cup (250 mL) dried black eyed peas
• 1 lb (454 g) butternut squash, cut into ½” (1 cm) cubes
• 2 stalks celery, finely diced
• ½ cup (125 mL) finely diced red onion
• 2 sprigs fresh thyme
• 1 tsp (5 mL) salt
• ½ tsp (2.5 mL) pepper
• ½ tsp (2.5 mL) red pepper flakes
• 8 cups (2L) water
• 2 Tbsp (30 mL) tomato paste
• 1 cube chicken bouillon base
• 3 cups (750 mL) roughly chopped kale