Our Turnip Green Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Our Turnip Green Soup calories by ingredient
Introduction
Riff on a recipe from a friend of my daughter. Even people who thought they didn't care for turnip greens have raved about this. We make it at least twice a month. Riff on a recipe from a friend of my daughter. Even people who thought they didn't care for turnip greens have raved about this. We make it at least twice a month.Number of Servings: 12
Ingredients
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1 medium onion, diced
3 stalks celery, diced
1 medium red, orange, or yellow bell pepper, diced
4 cloves garlic, minced
5 tsp olive oil
2 10 oz bags frozen turnip greens
1 cup frozen yellow corn
2 tsp crushed red pepper, or to taste
2 cans white beans (great northern, cannellini, navy, etc.)
1 carton chicken broth, plus some poaching liquid
2 chicken breasts, poached and diced
Kosher salt and cracked black pepper to taste
Glug or two of vinegar, white or cider
Tips
*You can add just about any vegetable to this soup. *In the summer when the garden is going strong, I add diced tomatoes.
*If you have leftover green beans, they're a nice addition.
*If I'm feeling under the weather, I add more garlic.
*If I add any starchy vegetables, I count the calories separately for them.
Directions
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.