Loaded with a natural peppery flavor, Turnip Green Soup is a Southern favorite and a hearty addition to your Fall menu. Perfect for lunch or a light supper, paired with a salad and jalapeno cornbread, or enjoy a smaller serving as a starter to a multi-course dinner.
- 1 lb chopped fresh turnip greens
- 16 ounces organic chicken broth (or more, as needed)
- 10 ounces stewed tomatoes
- 4 ounces roasted green chilis
- 16 ounce can navy beans, rinsed and drained
- 15 ounce can black-eyed peas, rinsed and drained
- 15 ounce can pinto or kidney beans, rinsed and drained
- 1/2 lb smoked sausage, diced*
- 1 large onion, chopped
- 5 cloves crushed garlic
- 1 cup sliced carrots
- 2 tablespoons organic olive oil
- Pinch creole seasoning
- Salt and pepper to taste
- Tabasco sauce
- Crushed red pepper flakes, to taste (optional)
*Vegetarian Option: You can use large chunks of Portabello mushroom, look for a vegan sausage at a health food store, or create your own vegan sausage.
- Chop, slice, dice, or drain everything first.
- To a large pot, add the first seven ingredients over medium-low heat.
- In the meantime, saute the sausage, garlic, and onion in the oil until sausage is lightly browned and onion is desired tenderness. Add it to the turnip pot on stove. Add carrots and desired seasonings to taste.
- Simmer uncovered for about 30 minutes, adding more chicken broth if needed or desired.
- Recipe adapted from: http://www.geniuskitchen.com/recipe/turnip-green-soup-507417?ftab=reviews