Pioneer Woman Turnip Green Soup

Pioneer Woman Turnip Green Soup is a Southern classic that packs incredible flavor into a single pot. Featuring savory smoked sausage, tender turnip greens, diced turnip roots, and protein-rich beans, this soup is often referred to as “pot likker” soup because of the nutrient-rich, flavorful broth it creates. It is the ultimate New Year’s Day meal for good luck, or simply a comforting, warming dinner for a cold winter night.

Try More Recipes:

• Pioneer Woman Vegetable Beef Soup
• Pioneer Woman Slow Cooker Ham and Beans
• Pioneer Woman Zuppa Toscana Soup Recipe

💚 Why You Will Love Turnip Green Soup Recipe:

• Smoky & Savory: The base of the soup relies on smoked sausage (like Andouille or Kielbasa) and bacon drippings, infusing every spoonful with a deep, meaty richness.
• Nutrient Dense: Turnip greens are a superfood packed with vitamins A, C, and K. This soup makes eating your greens delicious rather than a chore.
• Budget Friendly: Root vegetables and greens are inexpensive ingredients that stretch a small amount of meat into a large family meal.
• Complex Flavor Profile: It balances the earthy bitterness of the greens with the sweetness of the turnip roots, the saltiness of the sausage, and a splash of vinegar for acidity.
• Better the Next Day: Like many stews, the flavors meld and deepen after sitting in the fridge overnight, making for excellent leftovers.

🧄Turnip Green Soup Ingredients

• 1 lb smoked sausage (Andouille or Kielbasa), sliced into rounds
• 1 tbsp olive oil or bacon drippings
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium turnips (roots), peeled and diced into 1/2-inch cubes
• 1 lb fresh turnip greens, washed thoroughly, stems removed, and chopped (or 2 bags pre-washed)
• 6 cups chicken broth (or vegetable broth)
• 1 can (15 oz) black-eyed peas or Great Northern beans, drained and rinsed
• 1 tsp sugar (to balance bitterness)
• 1/2 tsp crushed red pepper flakes (optional for heat)
• 1 tsp seasoned salt (like Lawry’s)
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar (added at the end)

🍵How To Make Pioneer Woman Turnip Green Soup

1. Brown the Sausage: In a large Dutch oven or soup pot over medium-high heat, add the 1 tbsp of oil (or drippings). Add the 1 lb of sliced sausage and cook for 5 to 6 minutes until browned and fat has rendered. Remove the sausage with a slotted spoon and set aside.
2. Sauté Veggies: In the same pot with the rendered fat, add the chopped onion and the diced turnip roots. Cook for 5 to 7 minutes until the onions are soft and the turnips begin to tenderize. Add the minced garlic and cook for 1 minute until fragrant.
3. Deglaze and Simmer: Pour in a splash of the chicken broth to scrape up any browned bits from the bottom of the pot. Pour in the remaining 6 cups of broth. Add the sugar, seasoned salt, black pepper, and red pepper flakes. Bring to a boil.
4. Cook Roots: Reduce heat to low, cover, and simmer for 10 to 15 minutes until the diced turnips are tender.
5. Wilt the Greens: Stir in the 1 lb of chopped turnip greens. They will seem like a lot volume-wise but will wilt down significantly. Stir in the drained beans and the cooked sausage.
6. Final Simmer: Simmer uncovered for another 15 to 20 minutes. You want the greens to be tender but not mushy.
7. Finish: Remove from heat. Stir in the 1 tbsp of apple cider vinegar. This acidity brightens the heavy, savory flavors. Taste and adjust salt if needed.

💭 Recipe Tips

• Cleaning Greens: Turnip greens can be sandy. If buying a fresh bunch, wash them in a sink full of cold water at least 3 times to ensure all grit is removed. Pre-bagged greens save a lot of time here.
• Balancing Bitterness: Turnip greens are naturally bitter. The teaspoon of sugar is crucial to counteract this. If they still taste too bitter, adding a little more salt or another splash of vinegar usually fixes it.
• The “Pot Likker”: The broth is the best part. Do not reduce the liquid too much; you want plenty of soup to soak up with bread.
• Meat Variations: For a more traditional approach, you can simmer a smoked ham hock or turkey leg in the broth for 1 hour before adding the vegetables, instead of using sliced sausage.

🍽️What To Serve With Turnip Green Soup?

This Turnip Green Soup is traditionally served with Hot Water Cornbread or a slice of sweet Skillet Cornbread to sop up the flavorful “pot likker” (broth). A side of pepper sauce (hot vinegar with peppers) is often placed on the table for diners to add extra tang and heat to their individual bowls.

🥶How To Store Leftovers Turnip Green Soup?

• Refrigerate: Store the cooled soup in an airtight container in the refrigerator for up to 4 days. The flavor will improve as it sits.
• Freeze: This soup freezes well. Place in freezer-safe containers or bags for up to 3 months. Note that the turnip roots may become slightly softer upon thawing.

🔥How To Reheat Leftovers Turnip Green Soup?

Important Tip: Avoid boiling the soup vigorously when reheating, as this can cause the diced turnip roots and beans to disintegrate and turn mushy.

• Stovetop: Pour the soup into a pot and warm over medium-low heat for 10 to 12 minutes, stirring gently until heated through.
• Microwave: Heat individual bowls for 2 to 3 minutes, stirring halfway through.

❓FAQs

Try More Recipes:

• Pioneer Woman Potato Soup Recipe
• Pioneer Woman Turkey Noodle Soup Recipe
• Pioneer Woman Tomato Soup Recipe

📊Turnip Green Soup Nutrition Facts

Serving Size: 1 bowl (serves 6)

• Calories: 310 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 980mg
• Total Carbohydrate: 18g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 16g

Pioneer Woman Turnip Green Soup

Recipe by Imen DridiCourse: Main, Lunch, Dinner, SoupsCuisine: Southern/AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

310

kcal

😋This savory Southern Turnip Green Soup combines smoky sausage, tender turnip greens, and diced turnip roots in a rich, seasoned chicken broth. Enhanced with black-eyed peas and a touch of vinegar, it is a wholesome, nutrient-dense meal perfect for bringing good luck and comfort.

Ingredients

• 1 lb smoked sausage (Andouille or Kielbasa), sliced into rounds

• 1 tbsp olive oil or bacon drippings

• 1 large onion, chopped

• 2 cloves garlic, minced

• 2 medium turnips (roots), peeled and diced into 1/2-inch cubes

• 1 lb fresh turnip greens, washed thoroughly, stems removed, and chopped (or 2 bags pre-washed)

• 6 cups chicken broth (or vegetable broth)

• 1 can (15 oz) black-eyed peas or Great Northern beans, drained and rinsed

• 1 tsp sugar (to balance bitterness)

• 1/2 tsp crushed red pepper flakes (optional for heat)

• 1 tsp seasoned salt (like Lawry’s)

• 1/2 tsp black pepper

• 1 tbsp apple cider vinegar (added at the end)

Directions

• Brown the Sausage: In a large Dutch oven or soup pot over medium-high heat, add the 1 tbsp of oil (or drippings). Add the 1 lb of sliced sausage and cook for 5 to 6 minutes until browned and fat has rendered. Remove the sausage with a slotted spoon and set aside.
• Sauté Veggies: In the same pot with the rendered fat, add the chopped onion and the diced turnip roots. Cook for 5 to 7 minutes until the onions are soft and the turnips begin to tenderize. Add the minced garlic and cook for 1 minute until fragrant.
• Deglaze and Simmer: Pour in a splash of the chicken broth to scrape up any browned bits from the bottom of the pot. Pour in the remaining 6 cups of broth. Add the sugar, seasoned salt, black pepper, and red pepper flakes. Bring to a boil.
• Cook Roots: Reduce heat to low, cover, and simmer for 10 to 15 minutes until the diced turnips are tender.
• Wilt the Greens: Stir in the 1 lb of chopped turnip greens. They will seem like a lot volume-wise but will wilt down significantly. Stir in the drained beans and the cooked sausage.
• Final Simmer: Simmer uncovered for another 15 to 20 minutes. You want the greens to be tender but not mushy.
• Finish: Remove from heat. Stir in the 1 tbsp of apple cider vinegar. This acidity brightens the heavy, savory flavors. Taste and adjust salt if needed.

Notes

• Cleaning Greens: Turnip greens can be sandy. If buying a fresh bunch, wash them in a sink full of cold water at least 3 times to ensure all grit is removed. Pre-bagged greens save a lot of time here.
  Balancing Bitterness: Turnip greens are naturally bitter. The teaspoon of sugar is crucial to counteract this. If they still taste too bitter, adding a little more salt or another splash of vinegar usually fixes it.
  The “Pot Likker”: The broth is the best part. Do not reduce the liquid too much; you want plenty of soup to soak up with bread.
  Meat Variations: For a more traditional approach, you can simmer a smoked ham hock or turkey leg in the broth for 1 hour before adding the vegetables, instead of using sliced sausage.