The best crockpot soup

Ingredients

• 1 lb Smoked Sausage (cut into bite‑sized pieces)
• 1.5 lb Mini Yukon Gold Potatoes (quartered)
• 1 whole White Onion (diced)
• 2 whole Jalapeño (diced with seeds for heat)
• 28 oz Turnip Greens (canned) (drained)
• 10 oz Rotel Diced Tomatoes with Green Chilies (original flavor, unopened)
• 15 oz Navy Beans (canned) (drained and rinsed)
• 15 oz Black‑Eyed Peas (canned) (drained and rinsed)
• 2 cup Water (for broth)
• 2 tablespoon Better Than Bouillon Chicken Base (chicken flavoring)

Instructions

1. Prep the vegetables and sausage

   Quarter the mini Yukon potatoes, dice the white onion, dice the jalapeños (including seeds if you like heat), and cut the smoked sausage into bite‑size pieces.

   Time: PT10M

2. Drain and rinse canned items

   Open and drain the canned turnip greens, navy beans, and black‑eyed peas. Rinse the beans and peas under cold water to reduce sodium.

   Time: PT5M

3. Make the broth

   Combine 2 cups of water with 2 tablespoons of Better Than Bouillon Chicken Base in a small bowl. Whisk until fully dissolved.

   Time: PT2M

4. Add everything to the crock‑pot

   Place the quartered potatoes, diced onion, jalapeños, sausage pieces, drained turnip greens, Rotel, navy beans, black‑eyed peas, and the broth mixture into the crock‑pot. Stir well to combine.

   Time: PT5M

5. Cook the soup

   Cover the crock‑pot and set it to HIGH for 4 hours (or LOW for 8 hours if you have more time).

   Time: PT0M

   Temperature: high

6. Finish and serve

   After the cooking time, give the soup a good stir, taste and adjust seasoning if needed, then ladle into bowls and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

10 g