Greens, Greens, Greens! Hallelujah, greens are back! This soup will give you a whole new way of experiencing turnip greens. And you'll get a host of good nutrients along the way. Enjoy the season!
What you need:
2 tablespoons olive oil
1 pound kielbasa sausage, cut into 1 inch pieces
1 onion, chopped
5 cups chicken broth
1 large bunch turnip greens, chopped
2 (14.5 ounce) cans great Northern beans, rinsed and drained
1 package vegetable soup mix
1 teaspoon hot pepper sauce
1 teaspoon garlic powder
1 pinch Creole seasoning
salt and ground black pepper to taste
Heat 1 tbsp. olive oil in a skillet over medium heat. Cook kielbasa and onion in the hot oil until the onion is tender, 5 to 7 minutes; set aside.
Chop turnip greens into small bite size pieces. In a large sauce pan or dutch oven heat 1 tbsp. olive oil. Saute greens in oil until thoroughly wilted.
In the same pan, stir in chicken broth, great Northern beans, vegetable soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt, and black pepper; bring to a boil. Stir kielbasa mixture into the boiling broth mixture, reduce heat to medium-low, and cook at a simmer for 2 hours.