Brenda Gantt Turnip Green Soup
- Prep 10 min
- Cook 35 min
- Total 45 min
- Serves 8
- Level Easy
About Brenda Gantt’s Turnip Green Soup
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who became known for her relaxed, step-by-step cooking videos. Her cooking leans on pantry staples and the kind of dishes many Southern families grew up eating. You can read more about her kitchen in our stories, or catch up on the latest in our news section.
Turnip greens are a classic Southern vegetable, usually simmered low and slow with smoked meat until they turn silky and rich. This soup takes that idea and makes it a full meal: canned greens keep it quick, while sausage, beans, and tomatoes with green chilies give it body and a little heat. Southern cooks sometimes call this style of soup “swamp soup” because of the muddy green color of the pot, and it tastes far better than it looks.
Greens soups like this have long been a cold-weather favorite across the South. They stretch an inexpensive vegetable into a hearty supper, taste even better the next day, and almost always arrive at the table with a skillet of cornbread. If you enjoy this one, browse more of our Brenda Gantt soup and comfort-food recipes.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt Turnip Green Soup Recipe
Ingredients
Kitchen Tools Needed
- Large soup pot or Dutch oven
- Cutting board & sharp knife
- Can opener
- Colander
- Ladle & wooden spoon
Not sure which pot to use? Our kitchen guides cover the basics.
Instructions
- Brown the sausage. Heat the oil in a large soup pot over medium heat. Add the sliced sausage and cook for about 5 minutes, until lightly browned.
- Cook the onion. Add the chopped onion and cook for about 3 minutes, until softened.
- Add the rest. Stir in the turnip greens with their liquid, chicken broth, diced tomatoes and green chilies, black-eyed peas, great northern beans, and black pepper.
- Simmer. Bring to a boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the flavors have blended.
- Taste and adjust. Add hot sauce or a pinch of salt if needed. The sausage and canned greens are already salty, so season last.
- Serve. Let the soup rest for 5 minutes, then ladle into bowls and serve hot with cornbread.
Canned turnip greens are seasoned and salty, so use low-sodium broth and hold off on salt until the end.
Nutrition Facts
| Calories | 290 |
|---|---|
| Protein | 15 g |
| Carbohydrates | 24 g |
| Fat | 15 g |
| Fiber | 7 g |
| Sodium | 1,300 mg |
| Sugar | 3 g |
Nutrition values are estimates and are not a substitute for professional dietary advice. Using low-sodium broth and reduced-sodium sausage lowers the sodium.
Health Benefits of Turnip Green Soup
Rich in Vitamin K
Turnip greens are an excellent source of vitamin K, which supports normal blood clotting and bone health.
Vitamins A & C
Leafy greens provide vitamin A and vitamin C, which support vision and immune health.
Fiber from Beans & Greens
Black-eyed peas, great northern beans, and greens add fiber that supports digestion and helps you feel full.
Plant & Animal Protein
Beans and sausage together make this a filling one-pot meal with a good amount of protein.
What to Avoid
Preparation Mistakes
- Don’t add salt too early. Canned greens, broth, and sausage are already salty. Taste at the end.
- Don’t drain the greens. The seasoned liquid in the can adds flavor to the soup.
- Don’t rush the simmer. A full 25 to 30 minutes lets the flavors blend and the greens soften.
Storage Mistakes
- Don’t leave it out too long. Refrigerate leftovers within 2 hours of cooking.
- Don’t reheat on high heat. Warm it gently on the stove, stirring, so the beans don’t break down.
Dietary Considerations
- Contains Pork/Meat (smoked sausage)
- High in Sodium
- Dairy-Free
- No Added Wheat (check sausage and broth labels)
Pro Tips for the Best Turnip Green Soup
- Brown the sausage well. The browned bits on the bottom of the pot flavor the whole soup.
- Use low-sodium broth. It gives you room to season at the end.
- Finish with vinegar or hot sauce. A splash of hot pepper vinegar brightens the greens, a Southern tradition.
- Make it a day ahead. The flavor deepens overnight, like most soups and stews.
- Add pasta in the bowl, not the pot. Cooked ditalini or elbow macaroni can go straight into serving bowls so it doesn’t soak up all the broth.
For more techniques, see our cooking tips.
What to Serve With Turnip Green Soup
Beverages
- Sweet tea
- Unsweet iced tea
- Lemonade
Sides
- Skillet cornbread
- Buttermilk biscuits
- Hot pepper vinegar
- Sliced raw onion
When to Serve
- Cold-weather suppers
- New Year’s Day
- Sunday supper
- Meal prep lunches
Biscuits are the classic partner for a bowl of soup. Find more ideas in our breakfast recipes.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Canned turnip greens | Collard greens, mustard greens, or fresh turnip greens | Fresh greens need 35 to 45 minutes to soften. |
| Smoked sausage | Andouille, kielbasa, or smoked ham hock | Andouille adds more heat. |
| Black-eyed peas | Navy beans or extra great northern beans | Any white bean works. |
| Chicken broth | Vegetable broth | Good for a meatless version without the sausage. |
| Diced tomatoes with green chilies | Plain diced tomatoes plus a pinch of cayenne | Controls the heat level. |
Storage & Reheating
Refrigerator
Cool completely and store in an airtight container for 3 to 4 days.
Freezer
Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating
Warm gently on the stove over medium-low heat, adding a splash of broth if needed. Microwave individual bowls until hot.
Frequently Asked Questions
Yes. Use about 1 to 1½ pounds of fresh greens. Wash them well, remove the tough stems, chop, and add them with the broth. Simmer for 35 to 45 minutes, until fully tender. Frozen greens also work and need about 20 to 30 minutes.
Yes. Skip the sausage and sauté the onion in 2 tablespoons of oil or butter. Use vegetable broth, and add a teaspoon of smoked paprika for the smoky flavor the sausage normally provides.
Yes. Collard greens, mustard greens, or even spinach can replace the turnip greens in equal amounts. Collards take a little longer to soften, and spinach needs only a few minutes.
Yes. Brown the sausage first if you like, then add everything to the slow cooker and cook on low for 5 to 6 hours or on high for 2 to 3 hours.
Yes. Cool the soup completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if it has thickened.
Canned greens and smoked sausage are already salty, so use low-sodium broth and taste before adding any salt. If the soup is too salty, add a splash of unsalted broth or water. For bitterness, a pinch of sugar or a splash of vinegar balances the greens.
Reader Reviews
More Brenda Gantt Recipes & Guides
More Brenda Gantt’s Recipes
- 15 Bean SoupA hearty pot of beans with a smoky ham flavor
- Vegetable SoupA garden-fresh Southern classic
- Potato SoupCreamy, comforting, and budget-friendly
- Cabbage SoupAnother Southern greens-forward favorite
- Chicken SoupClassic comfort in a bowl
- Diet SoupA light, vegetable-packed option
- French Onion SoupRich, cheesy, and slow-simmered
- Tomato GravyA Southern breakfast favorite to spoon over biscuits
- Chocolate Fudge PieA sweet finish to a soup supper
Explore the Site
- All RecipesBrowse the full recipe collection
- BreakfastBiscuits, gravy, and Southern morning favorites
- Cooking TipsTechniques to make every recipe easier
- Kitchen GuidesPots, pans, and tools for Southern cooking
- StoriesMemories and stories from the Brenda Gantt kitchen
- NewsThe latest Brenda Gantt updates
It’s gonna be good, y’all. Put on a pot of soup and call everybody to the table.
Back to Recipe