Prep 15 mins
Cook 30 mins
Don't be skeptical about the odd combination of ingredients, this hearty Southern soup is really quite tasty! Classic or jalapeno cornbread is a must with this.
- 765.43 g can turnip greens (seasoned)
- 453.59 g can reduced-sodium chicken broth (or more, as needed)
- 283.49 g can Rotel tomatoes & chilies
- 453.59 g can navy beans, rinsed and drained
- 439.41 g can black-eyed peas, rinsed and drained
- 425.24 g can pinto beans, rinsed and drained or 425.24 g can kidney beans
- 226.79-453.59 g smoked sausage, diced (I like Conecuh brand, original)
- 1 large onion, chopped
- 29.58 ml margarine or 29.58 ml oil
- garlic salt
- creole seasoning
- salt and pepper
- Tabasco sauce
- crushed red pepper flakes, to taste (optional)
- Chop, slice, dice, or drain everything first.
- To a large pot, add the first six ingredients over medium-low heat.
- In the meantime, saute the sausage and onion in the margarine until the sausage is lightly browned and onion is desired tenderness. Add it to the turnip pot on stove. Add desired seasonings, to taste.
- Simmer uncovered for about 30 minutes, adding more chicken broth or tomato juice if needed for consistency.
This soup is a real keeper. I had to modify it a little according to my ingredients but it's basically the same. I used fresh turnip greens. So I started in the pot with the sausage and onion. I let them brown slightly, then I added the diced greens to the pan and let them wilt a little. Then I added the rest of the ingredients and let it simmer for 1/2 hr. It is colorful and tasty...we loved it.<br/>Thanks!