I confess I would not have eaten this soup about 10 years ago, but since I moved south of the Mason-Dixon Line and west of the Mississippi River I really like this soup. I do have many soup favorites but this one is in my top 10. Paired with a nice garlic bread and oh WOW!!
- 1 lb Hot Pork Sausage (or 1 lb sliced Polish Kielbasa)
- 1 medium Onion, chopped
- 1 package Onion Soup mix
- 2 teaspoons Garlic Powder
- 2 teaspoons Cajun Seasoning
- 5 cups reduced sodium Chicken broth, store bought or home made
- 2 cans (27 ozs) Turnip Greens ( I use a Southern Seasoned type)
- 1 can (15 ozs) Blackeye Peas or Purple Hulled Peas, drained
- 1 can (15 ozs) Pinto Beans, drained
- 1 can (15 ozs) Cannellini Beans or Great Northern Beans, drained
- 1 -2 teaspoons Habanera Hot Sauce
Brown meat in a soup pot or Dutch Oven over medium high heat. Don’t use any added oil if using the pork sausage. Use a teaspoon of oil if using kielbasa. Add onion cook until the pork or kielbasa is no longer pink.
Stir in the onion soup mix, garlic powder, and Cajun seasoning. Add chicken broth and all remaining ingredients. Bring to a boil, then reduce to simmer. Cook for 1 hour.