As I was making this recipe the other day, I was silently cursing Jamie Deen, one of Paula Deen’s sons. His smiling face was beaming down at me from the magazine clipping next to his recipe for Turnip Green Soup, and his directions for the soup were lacking just a bit. In fact, they were currently causing me to burn the bottom of my stockpot. Things like that don’t make me happy. As an aside, and completely related to nothing but the Deen Brothers, I always used to forget which Deen brother was Jamie and which one was Bobby, but then I figured it out. B = Bobby is the Bachelor. If this is something that keeps you up at night too, feel free to use my little handy trick.
Back to the soup. I was sure it was ruined, and that was making me mad, because chorizo, one of the ingredients in the recipe, isn’t exactly cheap, and coupled with the carrots, onions, and turnip greens, it would be a complete waste to have to throw the whole thing away. And I hate waste. Luckily I plodded along, following the recipe through to the end, and even though the bottom of my pot showed a recipe beyond repair, the proof was in the taste.
Hearty. Tummy-warming. Feel good stuff from the inside out. Now I can hear some of you shaking your head, thinking “soup is for winter!” Yeah, I never was one of those types. I mean, the inside of the house is nice and cool from the AC, why not soup? And this one isn’t a stick-to-your-ribs thick one. Although it has lots of good-for-you stuff inside, the soup itself is chicken broth based, so it won’t weigh you down too much.
It whips up in nothing flat and has been keeping me pretty satiated for lunches for a few days now. With our farmer’s markets finally in full swing, my greens and carrots came from there, and this was the perfect use for them. So whether or not you can tell the Deen boys apart, or just want something yummy and (reasonably) healthy that you can ladle up for a quick lunch or light dinner, you might want to give this one a whirl.
Tomorrow? Our Summer Bucket List. See ya then!
June 15, 2010, Photo #111
This will be one of the recipes you’ll hear very little about when I do my round-up at the end of the month. A Beer-Battered Fish recipe from Cooking Light. It was fine, certainly edible, but not the end-all-and-be-all recipe to stop the search.
Turnip Green Soup
Recipe courtesy of Cooking with Paula Deen magazine, January/February 2010
1 pound Mexican chorizo (didn’t specify whether to use cooked or uncooked, nor whether to chop; I bought cooked and cut in thin slices)
3 cups chopped onion
1-1/2 cups sliced carrots
1 (32-ounce) package cut-and-washed turnip greens (I used half kale)
1 (48-ounce) carton chicken broth
2 (15-ounce) cans black-eyed peas, drained and rinsed
1 (14.5-ounce) can fire-roasted tomatoes
1 teaspoon crushed red pepper (I used a half teaspoon)
1/2 teaspoon ground black pepper
In a large stockpot, combine chorizo, onion, and carrots. Cook over medium-high heat (medium is better), stirring frequently, for 7 to 8 minutes, or until sausage is browned and crumbly. (I added about a tablespoon of canola oil to keep the bottom from burning too much) Add turnip greens, and cook, stirring constantly, for 3 minutes, or until wilted. Add chicken broth, black-eyed peas, tomatoes, crushed red pepper, and black pepper. Bring to a boil; reduce heat, and simmer for 35 minutes, or until greens are tender.
I hate that super anxious feeling that creeps up when you just KNOW that a recipe is going to be a flop. But isn’t it so nice when you’re wrong? I love the idea of putting chorizo in soup…way to amp up the flavor!
The Sister In-Law says
It looks so Yummy – I must try it.
It looks so hearty and delicious Cate. I love it.
The soup looks great. I love kale!
Glad it wasn’t ruined.
Hi, I came across your blog whilst looking for a recipe to use some turnip greens. This looks really good.
About the chorizo, I also get frustrated when the type isn’t specified and also sometimes depend on the directions for preparing it to tell which is used. However, as you said, that’s not always reliable. However, itt’s my understanding that Mexican chorizo would be the raw kind and Spanish chorizo is the dried kind.
Yup. Nan is right. I’m from Texas and it’s common knowledge that Chorizo comes in paste form. It’s greasy and dirty in the best possible way, so if you were burning your pot you were using the wrong kind. Oh…. and it was $.97 for 8 oz here. Cheap cheap cheap.
In the middle of cooking as we speak. Will be a tasty one I think.
I’m in Texas; where do I buy chorizo for $1? Last time I made this delicious recipe I used spicy breakfast sausage, which was definitely more than that.
Never mind. Found it at El Rancho Supermercado for $2.29 for 10 oz. Also, DO YOU KNOW WHAT KIND OF “PORK” IT’S MADE FROM. I do now, and I’ll be using spicy pork sausage from now on. :(
Lemon Py says
This was delicious.. But I made it with chorizzo whole so i got some flavor. I personally didnt eat that meat.. OMG this was to die for! Glad I made this.. I also cut up the turnip roots and gave me the sensation of potatoes.. Delicious.. Five stars
Delicious! I added red bell peppers and topped it with some Greek yogurt.