Simple cooking from scratch is a common thing in our home. With both of us having full time jobs, and four busy kids, we don’t have a lot of time for complicated recipes. I also don’t like using a lot of processed ingredients. Even though I’m not a full time homemaker, a healthy meal around the table is important to me.
Jump to RecipeThe kids and I have been home for fall break. We spent our days doing farm chores, working on projects around the house, planting green fields for the deer, and taking walks in the woods. The evenings are cooling off so a simple pot of soup is an easy meal for a day spent outside. I love putting a pot on the stove to simmer for a while without having to tend to it much.
This soup was easy, filling, and made from things I had on hand. I grow potatoes in my garden so there are always some in my pantry. Pork sausage is usually in the freezer to add to our Saturday morning breakfast. I also have a few bags of turnip greens left in the freezer from last year’s harvest. This soup would be great with chicken sausage as well as any green you have available. I used mild sausage for the recipe, but hot breakfast sausage would be yummy with the greens.
This a a hearty soup that warms and fills you up. I hope you enjoy it!
Sausage, Turnip Green, and Potato Soup
Equipment
- 1 Dutch Oven
Ingredients
- 16 ounces Ground Pork Sausage
- 1 whole Onion Chopped
- 3 cloves Garlic Minced
- 10 cups Chicken or Beef Broth
- 2 cups Water
- 2 whole Carrots chopped
- 4 whole Gold potatoes chopped
- 2 cups Turnip Greens I used frozen from my garden
- 1/2 tsp Pepper
- Salt To taste
- 1/4 tsp Cayenne Pepper Optional
Instructions
- Brown the ground sausage in a dutch oven or large pot.
- Remove the sausage and set aside in a paper towel-lined dish to drain. Reserve some of the rendered fat in the pot.
- Sautee the vegetables in the rendered pork fat until soft.
- Deglaze the pan with the broth and water.
- Add the salt, pepper, cayenne pepper, sausage and potatoes to the pot.
- Allow the soup to slow simmer for around 20 minutes.
- Add the turnip greens to the pot and allow to simmer for an additional 20 minutes or longer.
- Serve with warm & crusty cornbread.
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