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–+ servings
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

Equipment

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

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 + 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)

Instructions

  • 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.

Recipe Notes

  • 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.

Nutrition

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
Cheap Cheap Eats recipe developed by Cheryl Malik