Turnip Green Soup
A hearty and flavorful soup combining the earthiness of turnip greens with savory kielbasa and creamy great northern beans, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 teaspoon vegetable oil
- 1 pound kielbasa sausage, cut into 1-inch pieces
- 1 medium onion, chopped
- 5 cups chicken broth
- 2 27-ounce cans turnip greens, drained
- 2 14.5-ounce cans great northern beans, rinsed and drained
Seasoning
- 1 package vegetable soup mix (such as Knorr’s)
- 1 teaspoon hot pepper sauce (such as Tabasco)
- 1 teaspoon garlic powder
- 1 pinch Creole seasoning (such as Tony Chachere’s), or to taste
- to taste Salt and ground black pepper
Instructions
Preparation
- Heat the vegetable oil in a large saucepan over medium heat.
- Add the kielbasa pieces and chopped onion; cook for about 5 to 7 minutes until kielbasa is browned and onion is translucent.
- Transfer the cooked kielbasa and onion to a plate and set aside.
Cooking
- In the same saucepan, pour in the chicken broth and add the drained turnip greens and rinsed great northern beans.
- Sprinkle the vegetable soup mix, hot pepper sauce, garlic powder, Creole seasoning, and salt and pepper into the mixture. Stir everything together.
- Bring to a boil over medium-high heat.
- Once boiling, return the kielbasa and onion back into the saucepan. Lower the heat to medium-low and let simmer for approximately 2 hours.
Serving
- Ladle the soup into bowls, including plenty of broth, greens, beans, and sausage.
- Garnish with extra Creole seasoning or hot sauce if desired. Serve with warm crusty bread or cornbread on the side.
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Notes
For added texture, reserve some beans and blend the remaining with broth for a creamier base. Adjust seasoning and spice levels to taste. The soup tastes even better the next day as flavors meld.