Our Turnip Green Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 medium onion, diced3 stalks celery, diced1 medium red, orange, or yellow bell pepper, diced4 cloves garlic, minced5 tsp olive oil2 10 oz bags frozen turnip greens1 cup frozen yellow corn2 tsp crushed red pepper, or to taste2 cans white beans (great northern, cannellini, navy, etc.)1 carton chicken broth, plus some poaching liquid2 chicken breasts, poached and dicedKosher salt and cracked black pepper to tasteGlug or two of vinegar, white or cider
1. Place chicken breasts in a medium pan with water and poach.
2. In a separate, large stock/soup pot, sauté the onion, celery, and bell pepper in olive oil until softened. Add garlic and continue sautéing for about 3-4 minutes.
3. Add turnip greens, corn, and canned beans to pot and top with chicken broth. Add crushed red pepper.
4. Cook at medium high heat until chicken is cooked through.
5. Dice cooked chicken breast and add to pot along with additional cooking water. The amount depends on if you like your soup more stew-like (less liquid) or more soup-like (more liquid).
6. Cook until thoroughly heated or your greens are softened to your preferred texture.
7. Salt, pepper, and add vinegar to taste. The vinegar adds a nice brightness to the greens.
Serving Size: 2 cups (approximate measure, dependent on liquid amounts used)
Number of Servings: 12
Recipe submitted by SparkPeople user TXCEEJAY.
2. In a separate, large stock/soup pot, sauté the onion, celery, and bell pepper in olive oil until softened. Add garlic and continue sautéing for about 3-4 minutes.
3. Add turnip greens, corn, and canned beans to pot and top with chicken broth. Add crushed red pepper.
4. Cook at medium high heat until chicken is cooked through.
5. Dice cooked chicken breast and add to pot along with additional cooking water. The amount depends on if you like your soup more stew-like (less liquid) or more soup-like (more liquid).
6. Cook until thoroughly heated or your greens are softened to your preferred texture.
7. Salt, pepper, and add vinegar to taste. The vinegar adds a nice brightness to the greens.
Serving Size: 2 cups (approximate measure, dependent on liquid amounts used)
Number of Servings: 12
Recipe submitted by SparkPeople user TXCEEJAY.
Nutritional Info Amount Per Serving
- Calories: 192.3
- Total Fat: 3.8 g
- Cholesterol: 26.9 mg
- Sodium: 1,479.4 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 7.8 g
- Protein: 17.8 g
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