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.
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
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.
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.
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