This recipe serves four to five people, depending on their appetites. MaBell Sausage, a Mississippi company, now has a source for shipping sausage all over the country. Call MaBell’s Simply Shipping at 601-522-5954, if you’re wanting to send Sausage this holiday season – or anytime!
Greens are in season right now. My oldest son grew different types of greens and gave me two grocery bags full. Here’s a recipe using both fresh turnip greens and MaBell Sausage. Your slow-cooker makes this soup a great one to start in the morning and have it ready for lunch.
Ingredients and what to do:
Add the first 6 ingredients to your slow-cooker.
Enough washed, sorted, and chopped turnip greens to fill an 8 quart slow-cooker. I don’t like eating the turnip stems, so I cut them off. Give your greens a good chop. You want them to fit in your soup spoon, ya know? Put your prepared greens in the slow-cooker.
1 medium onion, chopped
1 15-ounce can of Great Northern beans, drained
1 medium potato, peeled and chopped into bite-sized pieces. (My greens didn’t have any roots with them. Had they had roots, I would have added them instead of the potato.)
1 15-ounce can of chicken broth. Using the can, add 2 canfulls of water to the cooker.
A half a pound of MaBell’s Sausage, chopped into bite-sized pieces. I used mild sausage.
Seasoning the soup:
Add all of the following to the slow-cooker.
2 tablespoons granulated sugar
salt to taste
ground pepper to taste
1/2 teaspoon garlic powder
1 teaspoon Tony Chachere’s mild Cajun seasoning
Stir all of the above into the tunip greens, cover and set slow-cooker to high. With the slow-cooker on high, the soup should be ready for lunch; set on low, the soup will be ready for supper.
Serve with homemade, buttered cornbread and a few dashes of hot sauce.
This soup is even better the next day, as the flavors have time to meld. Enjoy and let me know what you think.
Blessings from the Exile’s Kitchen.
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