Comfortly Southern Turnip Green With Ham Soup

By: Angela
Region: Southeast
Soup Group: Meat Protein
Competing Against: Nana's Chicken Soup

Servings: 6 one cup
Prep Time: 15 minutes
Cook Time: 58 minutes


  • Country ham steak, cut into 1 inch cubes - 2 cup(s)
  • Vegetable oil - 1 tbsp
  • Frozen turnip greens (leftover cooked fresh) - 4 cup(s)
  • Vegetable broth (or leftover turnip green pot liquor) - 3 cup(s)
  • Canned northern white beans (or leftover beans cooked from dried) - 2 cup(s)
  • Diced onions - 1/2 cup(s)
  • Serrano peppers - 1 to 2 tbsp
  • Sea salt - 4 tsp
  • Fresh ground black pepper - 2 tsp

In a 4 qt Dutch oven sauté ham cubes in 1 tablespoon vegetable oil until juices have been released and ham is slightly brown. Add ½ cup diced onions and Serrano peppers. Sauté until onions are tender about 3 minutes. Add frozen turnip greens, 2 cups vegetable broth and 2 teaspoons salt. Boil on high for 5 minutes. Reduce heat to medium high, cover and cook for 25. Add remaining vegetable broth, white northern beans, and black pepper. Stir well. Taste and add remaining salt if needed. Return to medium-hi heat and cook for 20 more minutes until turnip greens are tender. To serve ladle 1 cup soup into warm bowls. Serve with cornbread.

I love to revamp leftovers and give them new life. One cold day I had leftover turnip greens and white northern beans. I stood at the refrigerator, hands on hips wondering what I could do with these two items. Previously I had eaten a turnip green based soup at a restaurant in Savannah GA. That memory combined with the leftovers and new soup was born. It has now developed into one of my friends and family's favorite meals. Nothing more comforting and delicious on a cold day or any day is my Turnip Green with Ham soup. It is easily adapted to many tastes...omit ham and you have a vegetarian soup. Lessen the spice or up the spice. This recipe is great at becoming your own.

Posted February 17th, 2013