Turnip Green Soup
A hearty and nutritious soup featuring fresh turnip greens, black-eyed peas, and corn, perfect for any season.
Equipment
- Dutch Oven
- Ladle
- Knife
Ingredients
- 2 Tbsp Olive Oil
- 1 cup Chopped Onion
- 2 cloves Garlic Minced.
- 1 cup Frozen Corn Kernels
- 1 cup Dried Black-Eyed Peas
- 64 ounces Low-Sodium Chicken Broth
- 1 tsp Fresh Ground Pepper
- 1 pound Fresh Turnip Greens Thick stems removed, leaves cut into strips.
- 1 Tbsp Vinegar Pepper Sauce
Instructions
- Heat olive oil in a Dutch oven or large soup pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ham bone (if using), frozen corn, and dried black-eyed peas. Stir to combine.
- Pour in the chicken broth and add fresh ground pepper. Stir well.
- Add the turnip greens and stir until they start to wilt.
- Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 2.5 to 3 hours, stirring occasionally.
- After cooking, taste and season with salt if needed. Stir in vinegar pepper sauce before serving.
- Ladle the soup into bowls and serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.