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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, and smoked sausage came together to taste so good! Oh yeah, you gotta have some hot cornbread with this!

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Rate this recipe 3.9/5 (185 Votes)


  • 1 tablespoon olive oil or butter
  • 1/2 lb. smoked sausage, diced (I like Conecuh brand, Original - use more if you like)
  • 1 onion, chopped (3/4 cup)
  • 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
  • 1 (14.5 oz) can Hunt's petite-diced tomatoes, undrained
  • 1 (16 oz) can navy beans, rinsed and drained
  • 1 (15 1/2 oz) can black-eyed peas, rinsed and drained
  • 1 (15 oz) can pinto or kidney beans, rinsed and drained (I used pintos)
  • 1/8 - 1/4 teaspoon garlic salt, or to taste
  • 1/4 - 1/2 teaspoon Creole seasoning, or to taste (such as Tony Chachere's)



Step 1

Chop, slice, dice, or drain everything first.

Heat the olive oil in a large pot over medium heat; add the diced sausage and onion and saute until the sausage is lightly browned. Drain if desired. Add the remaining ingredients to the pot, stirring gently just to combine.

Reduce heat to low and simmer, uncovered, for about 30 minutes, adding more chicken broth or tomato juice if needed for desired consistency.

((NOTE: The recipe as written is somewhat spicy, so feel free to adjust seasonings according to your tastes. The beans listed are the ones I used, but use whatever kind you like, more or less.))


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