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Turnip Green Soup

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 ham bone
  • 1 cup frozen corn kernels
  • 1 cup dried black-eyed peas
  • 64 ounces low-sodium chicken broth
  • 1 teaspoon fresh ground pepper
  • 1 pound fresh turnip greens, thick stems removed and cut into strips
  • 1 tablespoon vinegar pepper sauce, plus more for serving
  • Salt, if needed



  1. Heat olive oil in a 7-quart dutch oven or soup pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent (about 5 minutes).
  2. Add garlic and cook until fragrant, about 1 minute.
  3. Add ham bone, corn, black-eyed peans, broth and pepper. Stir to combine.
  4. Add turnip greens and increase the heat to high. The greens will wilt as it comes to a boil. Stir or toss occasionally to combine ingredients while it is coming to a boil.
  5. Once it reaches a boil, stir in pepper sauce and reduce heat to a simmer. Cover and cook for 2½ to 3 hours, stirring occasionally.
  6. Serve with additional pepper sauce if desired.
This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Turnip,
Summer 2016 CSA starts in May!


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