Turnip Green Soup

When it is a cold dreary day like we are having today... you get in the mood for something nice and warm for supper.

I wanted something easy because even though I had a great day at school, my back is hurting. Don't you hate when that happens?  Anyways... I decided to go with turnip green soup and cornbread to feed my hungry bunch. It is a very simple thing to toss together! 

Just need a few ingredients to get you ready. Now.. the recipe does call for chicken broth but I had these chicken bouillon cubes so I used these instead. You also have to make buttermilk cornbread to go along with the soup. The soup has a little kick to it so the cornbread tones it down.

Ingredients:

1 large can of seasoned turnip green or 2 small ones

smoked sausage chopped into bite size pieces (as much as you like)

1 chopped onion

1 can of chicken broth or 2 bouillon cubes/water

1 can of Rotel tomatoes

1 can of drained black-eye peas 

1 can of drained navy or northern beans

Creole seasoning

First you saute the onion and smoked sausage in a soup pot or big pot like I did. 

Once the onion is cooked and the sausage browned, you will add in the chicken broth or water and bouillon cubes like it did. (If you use the cubes, bring water to a boil to dissolve the cubes.) Then you dump in your drained beans. 

Then you will add in the can(s) of turnip greens, Rotel tomatoes, and as much Creole seasonings as your taste buds can handle. Remember the turnip greens are seasoned and tonight I happened to use a can of seasoned black-eye peas. It has a kick for us because I added a little too much of the Creole seasoning. Not enough to toss it or anything but make sure you have something to cool your tongue down, lol. 

Now you just give it a quick stir and bring to a boil. Once it comes to a boil, turn it down to a simmer. Tonight, our soup simmered for about 30 minutes while I made the cornbread and waited on most everyone to get home.

My cornbread is simple to make. Butter an iron skillet and coat with cornmeal. In a bowl, add in some cornmeal, buttermilk, and 1 egg. I can't give you the measurements because I have made this all my life. 

I have water handy because you will want the cornbread mix to be fairly thick but not too thick. Thin it out with water if necessary to get the lumps out. I bake my cornbread for about 25-30 minutes at 375 degrees.  Now I have a gas stove/oven so mine may take more or less time than yours does so adjust accordingly.  

Ok, now you can enjoy this lovely quick meals with a glass of sweet tea. Yes, the tea is iced and one of my cornbread slices is slathered in butter because that is what Southerners do!

Few tips that I have personally done:

1. Use spicy smoked sausage for a change of taste.

2. After sauteing the onion and smoked sausage, toss everything into a crock-pot to cook as you do whatever you do during the day or night. Heat on low for a few hours. (Can't forget my 3rd shifters! I have been there, done that!) 

3. Use regular turnip greens and/or regular diced tomatoes if you don't like spicy.

Trust me... it is better with a kick!

4. Kidney beans are a great alternative to add in if you don't have one of the other beans.

5. Serve the soup with Mexican cornbread.

Now... it is time for me to find a heating pad for my back. Have a great evening!