Hearty & Healthy Fall Recipe: Turnip Green Soup

Every season is soup season...but this is one of my favorite Fall recipes! I especially love that it allows you to use the entire turnip rather than discarding the leaves, which are also full of vitamins and nutrients.

⁠⁠Loaded with a natural peppery flavor, Turnip Green Soup is a Southern favorite and a hearty addition to your Fall menu. ⁠⁠

It’s perfect for lunch or a light supper, paired with a salad and jalapeno cornbread, or enjoyed as a smaller serving as a starter to a multi-course dinner.

Though meat is included in the main recipe, vegetarian options are also suggested below.



Hearty & Healthy Fall Recipe: Turnip Green Soup
  • 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. Use vegetable broth instead of chicken broth⁠.


  1. ⁠Chop, slice, dice, or drain everything first.

  2. ⁠To a large pot, add the first seven ingredients over medium-low heat.

  3. ⁠In the meantime, saute the sausage, garlic, and onion in the oil until sausage is lightly browned and onion is desired tenderness.

  4. ⁠Add it to the turnip pot on stove. ⁠

  5. Add carrots and desired seasonings to taste.

  6. Simmer uncovered for about 30 minutes, adding more chicken broth if needed or desired.


With love,

Dr. Marissa

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