Ingredients
- 1 1/2 teaspoon oil (vegetable oil)
- 1 pound kielbasa sausage (smokey sausage, cut into 1/2 - 1 inch pieces)
- 1 yellow onion, finely chopped
- 2 celery stalks, finely chopped (preferable when the celery contains leaves)
- 6 cups chicken broth (refer to Note below)
- Turnip greens (1 bunch, cut into strips with green stalks removed)
- 1 can (14.5 ounce) white beans (rinsed and drained)
- 2 to 3 teaspoons hot sauce (Louisiana hot sauce, more or less to taste)
- 1 1/2 to 2 teaspoons garlic powder
- 2 teaspoons Greek Seasoning (such as Cavenders all purpose dry Greek seasoning)
- Salt to taste, if necessary
How to Make
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Step 1: Heat oil in a skillet over medium heat.
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Step 2: Add onions, celery, and kielbasa and cook until the onions and celery are tender and kielbasa flavors are released; 5 to 7 minutes.
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Step 3: Add chicken broth, turnip greens, garlic powder, Greek Seasoning, and hot sauce to soup pot. Stir and let come to a soft rolling boil for about 5 - 8 minutes. Taste for seasoning and adjust if needed.
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Step 4: Add the white beans and let simmer on medium-low and cook for approximately 20 or so minutes until turnip greens are tender but have not turned into mush.
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Step 5: Serve hot and enjoy!
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NOTE: I make this soup by using a couple of packets of Goya powdered chicken broth mix (2.82 oounces each). Because the packets contain salt, I don't have to add any additional salt. In fact I also used unsalted Cavenders all purpose Greek seasoning and the end result was perfectly seasoned, but of course, add salt if you find it necessary.
We hope you enjoy this recipe!
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