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