Turnip green soup is a beloved classic in Southern cooking.This soup is loaded with nutritious and flavorful ingredients! Turnip greens, a superfood rich in vitamins, fiber, and iron, form the base of this healthy dish. The beans add an extra boost of fiber and protein, while smoked kielbasa or Andouille sausage provides a savory source of additional protein. It’s a light yet satisfying soup that will fill you up without feeling too heavy.
The best part? This one-pot wonder is incredibly simple to prepare! With just a few minutes of active cooking, you can leave it to simmer and do the rest. The result is a delicious soup that’s perfect for enjoying throughout the week.
Ingredients
- Smoked kielbasa or andouille sausage : Andouille sausage brings more spice, while kielbasa offers a milder, smoky profile. Both are great options depending on your preference.
- Preparation: Slice the sausage in half lengthwise, then cut into ½-inch thick half-moons for easy bites.
- Vegetable oil
- Yellow onion, chopped : Chop it finely so it blends well with the other ingredients.
- Garlic, minced : Mince it finely to release maximum flavor.
- Low-sodium chicken broth (or chicken broth + water) : The low-sodium variety allows you to control the saltiness.
- Alternative: If needed, use a mix of regular chicken broth and water in a 1:1 ratio.
- Dry vegetable soup mix : Adds a variety of dried vegetables and seasonings, boosting the flavor without extra prep. Ensure the mix doesn’t contain added salt or preservatives.
- Black-eyed peas, rinsed and drained
- Great northern beans, rinsed and drained
- Turnip greens, drained : A staple in Southern cooking, turnip greens add a slightly tangy and bitter flavor that balances the richness of the sausage and beans. Use canned for convenience, but fresh or frozen greens can be substituted if preferred.
- Hot sauce (optional)
- Creole seasoning (e.g., Tony Chachere’s)
- Freshly ground black pepper
- Salt
How To Make Turnip Green Soup
Lay the sausage on a cutting board and cut it in half lengthwise. This creates flat surfaces that allow even browning. Then slice into ½-inch thick half-moons. This shape ensures a perfect bite-size for every spoonful.
Place a large pot over medium heat. Add 1 tablespoon of vegetable oil and tilt the pot to coat the bottom evenly. Heat the oil until it shimmers, which indicates it’s ready for cooking.
Add the sliced sausage and chopped yellow onion to the pot. Stir frequently to ensure even cooking. Cook for 3-5 minutes, or until the sausage is lightly browned and the onions become translucent and tender. The browning enhances the flavor through caramelization.
Stir in the minced garlic and cook for about 1 minute. Watch closely to avoid burning the garlic, which can turn bitter. The garlic should become fragrant and blend with the sausage and onions.
Pour in 6 cups of low-sodium chicken broth. Stir well to scrape up any browned bits of onion or garlic stuck to the bottom of the pot. These bits are packed with flavor and will dissolve into the soup.
Add the dry vegetable soup mix, black-eyed peas, great northern beans, and turnip greens. Stir to combine everything evenly.
If desired, mix in 1 teaspoon of hot sauce and Creole seasoning for a spicy, bold flavor.
Add salt and freshly ground black pepper to taste. Start with a small amount and adjust later after tasting the finished soup.
Raise the heat to medium-high and bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for 1 hour. The long simmering allows the flavors to meld together and develop a deep, hearty taste.
After 1 hour, remove the lid and stir the soup. Taste and adjust the seasoning as needed by adding more hot sauce, Creole seasoning, salt, or pepper.
Ladle the soup into bowls and serve warm. Garnish with fresh herbs if desired, such as parsley or additional green onions.
How To Store Green Turnip Soup
Allow the soup to cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Reheat portions on the stovetop over medium heat or in the microwave. Stir occasionally to ensure even heating.
Pro Tips for the Best Turnip Green Soup
If using fresh turnip greens, wash and chop them thoroughly. Add them to the soup during the simmering step to cook until tender.
Let the sausage caramelize slightly before adding other ingredients. The browning process enhances its flavor.
For less spice, omit the hot sauce or use a mild Creole seasoning. For extra heat, add cayenne pepper or additional jalapeños.
If you prefer a thicker soup, mash some of the beans against the side of the pot and stir them back in.
Add a handful of fresh parsley or thyme during the last 5 minutes of cooking for added flavor.
Serve the soup with a side of warm cornbread to soak up the rich broth.
More Soup Recipes
Turnip Green Soup
Ingredients
- 1 14- ounce package smoked kielbasa or andouille sausage
- 1 tablespoon vegetable oil
- 1 medium yellow onion chopped (approximately 1 cup)
- 4 cloves garlic minced
- 6 cups low-sodium chicken broth or 4 cups chicken broth and 2 cups water
- 1 1.4- ounce package dry vegetable soup mix
- 1 14.5- ounce can black-eyed peas rinsed and drained
- 1 14.5- ounce can great northern beans rinsed and drained
- 1 27- ounce can turnip greens drained
- 1 teaspoon hot sauce optional
- 1 teaspoon Creole seasoning
- Freshly ground black pepper to taste
- Salt to taste
Instructions
- Take a 14-ounce package of smoked kielbasa and place it on a cutting board. With a sharp knife, slice the sausage in half lengthwise. Lay the sausage halves flat, then slice each one into ½-inch thick half-moon shapes. Set the pieces aside.
- Set a large pot on the stove over medium heat. Once it’s warm, pour in 1 tablespoon of vegetable oil. Tilt the pot to evenly coat the bottom with the oil, then heat until the oil is hot and shimmering.
- Once the oil is hot, add the kielbasa slices and 1 chopped medium yellow onion to the pot. Stir to combine, then cook until the sausage is lightly browned and the onions are tender, about 3 to 5 minutes.
- Stir in 4 minced garlic cloves and cook until the garlic releases its aroma, about 1 minute. Pour in 6 cups of low-sodium chicken broth, stirring to blend, and make sure to scrape up any browned bits of onion or garlic from the bottom of the pot.
- Stir in a 1.4-ounce package of dry vegetable soup mix, a 14.5-ounce can of black-eyed peas, a 14.5-ounce can of great northern beans, and a 27-ounce can of turnip greens. If desired, add 1 teaspoon of hot sauce and 1 teaspoon of Creole seasoning. Season with salt and freshly ground black pepper, mixing well to ensure all the ingredients are thoroughly combined.
- Raise the heat to medium-high and bring the mixture to a boil. Once it starts boiling, lower the heat to a gentle simmer, cover the pot with a lid, and let the soup cook for 1 hour.
- After an hour, take off the lid and set it aside. Give the soup a good stir, then taste it. Adjust the seasoning by adding more hot sauce, Creole seasoning, pepper, or salt to your liking, and stir well to blend everything. Once the flavor is just right, ladle the soup into bowls and serve it warm.