Turnip Green Soup

Don't be skeptical like I was, this stuff is really good! I was surprised at how well a few cans of veggies, chicken broth, onion, smoked sausage, and a few seasonings came together to taste so good! Cornbread is a must with this. Try it, you'll love it!

A bowl of turnip green soup and cornbread.

Photo by Diane V.

A bowl of turnip green soup and cornbread.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    10


Ingredients

  • ½

    lb. smoked sausage, sliced or diced (I like Conecuh brand, Original)

  • 1

    medium onion, chopped (¾ cup)

  • 1

    tablespoon cooking oil or butter

  • 1

    large (27 oz) can seasoned turnip greens*, undrained

  • 2

    (16 oz) cans reduced-sodium chicken broth

  • 1

    (10 oz) can Rotel tomatoes with green chilies, undrained (use Mild for less heat)

  • 1

    (14.5 oz) can Hunt's petite-diced tomatoes, undrained

  • ¼

    teaspoon garlic salt, or to taste

  • ½

    teaspoon Tony Chachere's creole seasoning, or to taste

  • 1

    (16 oz) can navy beans, rinsed and drained

  • 1

    (15 oz) can pinto or kidney beans, rinsed and drained (I used pintos)

  • 1

    (15½ oz) can black-eyed peas, rinsed and drained

  • Salt, optional

Directions

Chop, slice, dice, and rinse and drain everything first. *Some canned turnips have more stems than others so pick through them if desired. To a large pot over medium heat, add the sausage and about 1 inch of water and bring to a boil; let boil for a few minutes, stirring occasionally. This will render much of the fat that you don't want in your soup. Remove sausage from pot and discard the liquid. In the same pot (no need to wash), heat about a tablespoon of oil; then add the onion and saute just until crisp tender (it will finish cooking in the soup). Add the sausage back to the pot along with the remaining ingredients except for the peas and beans, stirring gently just enough to combine. Bring to a bubble, then reduce heat to low/medium-low and let simmer gently (uncovered) 15-20 minutes. Add the rinsed and drained peas and beans to the pot and gently stir just enough to combine; increase the heat to bring it back up to a bubble, then reduce heat and simmer for about 15 more minutes. Don't over stir as the peas and beans are fragile. Season with a little salt, if needed. (You can add more chicken broth, or tomato juice, if more liquid is desired. I did not.). ((NOTE: The recipe as written is somewhat spicy, so feel free to adjust seasonings according to your tastes, or omit the Rotel tomatoes and use 2 cans petite-diced. The peas and beans listed are the ones I used, but use whatever kinds you like.))


Nutrition

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