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Turnip Green Soup

You’ll be amazed by how good this turnip green soup is! Packed with flavor and so easy to make, this soup is budget friendly, filling, and absolutely perfect with cornbread. This recipe uses canned turnip greens and beans to make it quick to prep and affordable, too.

A large white soup bowl holding dark brown turnip green soup with turnip greens, smoked sausage, and beans.

🥬 What Makes This Recipe So Good

  • This turnip green soup is packed full of flavorful and healthy ingredients! Turnip greens are a superfood containing vitamins, fiber, and even iron. The beans are also a great source of fiber and protein. Smoked kielbasa sausage or Andouille sausage are both delicious forms of extra protein, too. It’s a light and hearty soup that will satisfy your hunger without making you feel weighed down!
  • This one-pot soup is so easy to make! There’s only a few minutes of hands-on work, then all you have to do is let the soup simmer! The result is an incredibly comforting and delicious meal that you can eat throughout the week.

👩🏼‍🍳 Chef’s Tips

  • You can use any sausage you have on hand, or whatever is on sale that week at the grocery store for this soup! Smoked kielbasa, Andouille…either are perfect in this soup. Alternatively, you can also easily make this soup vegetarian by omitting sausage completely!
  • While it is delicious and satisfying on it’s own, you could totally pair it with some broccoli cornbread to sneak even more veggies into the meal! Even the pickiest of eaters will love this delicious soup.
  • You can totally meal-prep this turnip green soup! Just store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stovetop, or using the microwave.
Overhead look at two bowls of turnip ground soup on a light wood table with two glasses of white wine.

🍲 More Budget-Friendly Soups You’ll Love

Overhead look at two bowls of turnip ground soup on a light wood table with two glasses of white wine.

Turnip Green Soup

Packed with flavor and so easy to make, this turnip green soup is budget friendly, filling, and so satisfying.
Prep: 15 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 35 minutes
Recipe Makes: 6 servings


  • cutting board
  • sharp knife
  • large, heavy-bottomed pot with lid (or dutch oven with lid)
  • large wooden spoon


  • 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 + 2 cups water)
  • 1 1.4-ounce package dry vegetable soup mix
  • 1 14.5-ounce can black-eyed peas (rinsed well, drained)
  • 1 14.5-ounce can great northern beans (rinsed well, drained)
  • 1 27-ounce can turnip greens (drained)
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon creole seasoning (Tony Chachere's, etc.; more or less to taste)
  • freshly ground black pepper (to taste)
  • salt (to taste)


  • Place 1 14-ounce package smoked kielbasa on cutting board. Using sharp knife, cut sausage in half length-wise. Place sausage halves cut-side down on cutting board, then cut each sausage half vertically, creating ½-inch-thick half-moon shaped pieces of sausage. Set aside.
  • Place large pot on stovetop over medium heat. When pot is warm, add 1 tablespoon vegetable oil. Swirl or tilt pot to distribute oil across entire surface, then continue heating pot until oil is hot and shimmery.
  • When oil is ready, add pieces of kielbasa and 1 medium yellow onion (chopped) to pot. Stir to incorporate, then sauté sausage and onions until sausage pieces are slightly browned and onions have softened, approximately 3 to 5 minutes.
  • Add 4 cloves garlic (minced) to pot and stir to incorporate. Sauté until garlic is fragrant, approximately 1 minute.
  • Add 6 cups low-sodium chicken broth to pot and stir to incorporate, scraping up any browned bits of onion or garlic that may have stuck to bottom of pot.
  • Add 1 1.4-ounce package dry vegetable soup mix, 1 14.5-ounce can black-eyed peas, 1 14.5-ounce can great northern beans, 1 27-ounce can turnip greens, 1 teaspoon hot sauce (optional), 1 teaspoon creole seasoning, salt, and freshly ground black pepper. Stir to fully incorporate all ingredients.
  • Increase heat under pot to medium-high and bring liquid to boil. Once boiling, immediately reduce heat to low and cover pot with lid. Let soup simmer, covered, 1 hour.
  • After 1 hour, remove lid and set aside. Stir soup, then taste and add more hot sauce, creole seasoning, pepper, and/or salt as desired. Stir to incorporate any additions.
  • When satisfied with flavor of soup, portion soup into serving bowls and serve warm.


  • Make it Vegetarian: Omit sausage. 
  • Leftovers: Refrigerate soup in an airtight container up to 3 days. Reheat individual servings of soup on stovetop or in microwave, stirring often, until hot.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.


Serving: 1serving | Calories: 493kcal | Protein: 27g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 1088mg | Potassium: 1291mg | Total Carbs: 49g | Fiber: 14g | Sugar: 6g | Added Sugars: 1g | Sugar Alcohols: 0g | Erythritol: 0g | Allulose: 0g | Net Carbs: 35g | Vitamin C: 81mg | Calcium: 330mg

Nutrition Disclaimer

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Recipe by Cheryl Malik

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