Recipe of the Week: Turnip Greens Soup, by OkieRanchWife’s

I confess I would not have eaten this soup about ten years ago, but since I moved south of the Mason-Dixon Line and west of the Mississippi River I really like this soup. This recipe is also very pantry/emergency-cooking friendly. The only fresh and easily-grown food is the onion. Also, to save on the quantity of chicken broth, drain off the liquid from the beans into a measuring cup (usually about 2 cups) and then add the correct amount of chicken broth to get to 6 cups.


  • 1 lb Hot Pork Sausage (or 1 lb thin sliced Polish Kielbasa)
  • 1 medium Onion, chopped
  • 1 package Onion Soup mix
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Cajun Seasoning
  • 6 cups reduced sodium Chicken Broth, store bought or homemade
  • 2 cans (27 ozs) Turnip Greens (I use a Southern Seasoned type)
  • 1 can (15 ozs) Blackeye Peas or Purple Hulled Peas, drained
  • 1 can (15 ozs) Pinto Beans, drained
  • 1 can (15 ozs) Cannellini Beans or Great Northern Beans, drained
  • 1-2 teaspoons Habanera Hot Sauce or a milder sauce, if desired. (We like it hot around here.)


  1. Brown meat in a soup pot or Dutch Oven over medium high heat. Don’t use any added oil if using the pork sausage. Use a teaspoon of oil if using kielbasa.
  2. Add onion; cook until the pork or kielbasa is no longer pink.
  3. Stir in the onion soup mix, garlic powder, and Cajun seasoning. Add chicken broth and all remaining ingredients. Bring to a boil, then reduce to simmer.
  4. Cook for 1 hour.

Thank you very much.

o o o

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