Add this soup to your menu this Fall! You will not be disappointed

Ingredients

• 1 pound Kielbasa Sausage (sliced into 1‑inch rounds)
• 1 medium Onion (diced)
• 1 large Bell Pepper (any color, diced)
• 1 head Garlic (minced (about 10 cloves))
• 2 medium Potatoes (peeled and diced ½‑inch cubes)
• 4 tablespoons Unsalted Butter (cut into pieces)
• 2 tablespoons Chicken Bouillon (powder or paste)
• 1 tablespoon Seasoning Blend (Cajun, Creole, or any favorite blend)
• 2 cups Turnip Greens (roughly chopped)
• 1 cup Corn Kernels (fresh, frozen, or canned (drained))
• 1 cup Okra (sliced)
• 2 medium Tomatoes (diced)
• 1 cup Navy Beans (cooked or canned (drained and rinsed))
• 1 cup Peas and Snap Peas (mixed frozen peas and snap peas, thawed)
• 1 cup Water

Instructions

1. Prep All Ingredients

   Dice the onion and bell pepper, mince the garlic, peel and dice the potatoes, chop the turnip greens, slice the okra, dice the tomatoes, and have the beans, corn, peas, sausage and butter ready.

   Time: PT10M

2. Brown the Sausage

   Add the sliced kielbasa to the dry pot over medium‑high heat. Cook, stirring occasionally, until the edges are lightly browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Sauté Onion and Bell Pepper

   Add the diced onion and bell pepper to the pot with the sausage. Cook, stirring, until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

5. Cook Potatoes

   Add the diced potatoes to the pot, stir, and let them cook for about 10 minutes, stirring occasionally, until they start to soften.

   Time: PT10M

   Temperature: Medium

6. Season the Base

   Add the butter, chicken bouillon, and your chosen seasoning blend. Stir until the butter melts and the bouillon dissolves.

   Time: PT2M

   Temperature: Medium

7. Add Remaining Vegetables and Simmer

   Stir in the turnip greens, corn, okra, tomatoes, navy beans, peas/snap peas, and water. Increase heat to bring the soup to a rolling boil, then reduce to a gentle simmer, cover, and cook for 20 minutes.

   Time: PT20M

   Temperature: Low simmer

8. Finish and Serve

   Turn off the heat. Ladle the soup over cooked rice or serve with warm cornbread. Enjoy!

   Time: PT2M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

35 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Kielbasa Sausage: Smoked Andouille Sausage, Chicken Sausage
• Instead of Onion: Shallot, Leek
• Instead of Bell Pepper: Poblano, Anaheim pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Potatoes: Sweet potatoes, Yukon Gold potatoes
• Instead of Unsalted Butter: Olive oil (4 tbsp)
• Instead of Chicken Bouillon: Chicken stock (½ cup)
• Instead of Seasoning Blend: Old Bay seasoning, Paprika + cayenne mix
• Instead of Turnip Greens: Collard greens, Kale
• Instead of Corn Kernels: Diced zucchini
• Instead of Okra: Green beans, Sliced zucchini
• Instead of Tomatoes: Canned diced tomatoes (½ cup)
• Instead of Navy Beans: Great Northern beans, Cannellini beans
• Instead of Peas and Snap Peas: Green peas only
• Instead of Water: Chicken broth for richer flavor

Equipment Needed

• Large Stockpot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups & Spoons
• Ladle

Critical Steps — Do Not Skip

• Browning the sausage to develop flavor.
• Cooking the potatoes until just tender before adding other vegetables.
• Simmering the soup covered to allow flavors to meld without over‑cooking the greens.

Chef Tips from the Video

• Use smoked kielbasa or Andouille for an authentic Southern smoky depth.
• Add a dash of Worcestershire sauce during the simmer for umami richness.
• For extra heat, stir in a pinch of cayenne pepper with the seasoning blend.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑sized containers for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours before refrigerating.

Make-Ahead Tips

• The soup tastes even better the next day; refrigerate and reheat gently.
• Prepare the sausage and chopped vegetables up to 24 hours in advance and store them separately in airtight containers.

Frequently Asked Questions