Shortcut Turnip Greens Soup
We Southerners love our greens-turnip greens, collard greens, and even mustard greens. We also grew up growing and shelling beans so they are a natural pair. The addition of chopped ham pretty much rounds out this perfectly Southern dish.
This 4 ingredient soup will surprise you-I know it did me! Two sweet ladies, Deanna and Martha, always brought it to our church potlucks. I tried it one time and was hooked!
When I asked for the recipe, I was shocked that it was made with canned turnip greens. I thought canned turnip greens were mushy, drab in color, and flavorless. My only experience with canned greens was a can of whole leaf spinach many years and I wasn’t impressed. Kinda grossed out, actually.
But this soup was so yummy-full of flavor. It just couldn’t be made with canned greens, I thought. When I made it the first time, the Margaret Holmes brand was on sale, so that’s what I bought-of course. It said “seasoned” turnip greens, so I thought that was a flavor bonus without adding any other ingredients.
You literally dump and stir the cans of vegetables and package of ham into the soup pot or slow cooker….well, wait-I do like to drain the beans, first. Just heat and eat. How’s that for a shortcut Southern soup? Easy peasy.
My friend, Connie, told me there’s a restaurant in Gulf Shores, Alabama called Fish River Grill that serves a turnip greens soup with black beans. I’m putting it on my summer bucket list.
- 1 27 oz can of seasoned turnip greens
- 1 15.8 oz can Great Northern or Navy beans drained
- 1 10 oz can tomatoes and chiles Rotel
- 1 6 oz package diced ham about 1 cup
Combine all ingredients in a 6 quart soup pot or slow cooker. Bring to a simmer and simmer 10 minutes. It is ok for the soup to cook longer in a slow cooker on LOW but not necessary.
This soup can be served as a side dish with a slotted spoon.