Brenda Gantt Turnip Green Soup Recipe

The Brenda Gantt Turnip Green Soup Recipe brings together simple ingredients to create something truly special.

I grew up watching my grandmother cook meals just like this one. My grandmother used to cook greens every Sunday. She would spend hours in the kitchen, and the whole house smelled amazing. This soup reminds me of those days but takes much less time to cook.

Brenda Gantt has become famous for her simple, down-home cooking. She shows us that good food does not need to be hard.

Her turnip green soup is one of my favorites. It mixes the comfort of Southern soul food with easy home cooking. I love how it turns basic ingredients into something delicious and full of flavor.

Today I am sharing how I make my version of Brenda Gantt’s Turnip Green Soup Recipe.

What Is Turnip Green?

Turnip greens are the leafy tops that grow from turnip roots. Many people throw them away, but that’s a big mistake. These greens are packed with good things your body needs. They taste slightly bitter when raw, but cooking them makes them tender and mild.

In Southern cooking, turnip greens show up in many dishes. People boil them, sauté them, or add them to soups. They work well with smoky meats like ham or sausage.

The greens have a strong flavor that pairs well with beans, onions, and spices. You can buy them fresh, frozen, or canned.

Frozen greens work best for soup because they’re already cleaned and chopped. Fresh greens take more time to prepare, but they taste wonderful too.

How to Prepare a Turnip for Soup?

Getting turnip greens ready for soup is simple. Start by rinsing them under cold water. This removes any dirt or grit.

Fresh greens need more attention than frozen ones. Cut away any thick stems because they can be tough and chewy. Chop the leaves into smaller pieces so they cook evenly.

Frozen greens come pre-cut, so you can use them straight from the bag. Some frozen packages include small pieces of turnip root mixed in with the greens. These roots add extra flavor and texture to your soup.

Canned greens are another option, but they can be softer and less flavorful. Drain canned greens before adding them to your pot.

Brenda Gantt Turnip Green Soup Ingredients

This soup uses basic items and a few fresh ingredients. You can swap some items based on what you have at home.

• Smoked Sausage (1 pound, mild or spicy): Slice into small rounds. This meat adds a smoky, savory taste to the soup. Turkey sausage works great for a lighter option. Andouille sausage brings more spice. Some people use kielbasa or smoked ham instead.
• Turnip Greens (2 packages frozen or 1 large can): These leafy greens are the main part of the soup. Frozen packages that include the turnip roots taste best. Fresh greens work but need more prep time and longer cooking. Canned greens are quick but may be softer in texture.
• Onion (1 large): Chop into small pieces. Onions add sweetness and depth. Yellow onions are common, but white onions or sweet Vidalia onions work just as well. Shallots can substitute in a pinch.
• Olive Oil (2–3 tablespoons): Used for cooking the sausage and onion. This helps brown the meat and soften the onion. Vegetable oil, canola oil, or even butter can replace olive oil.
• Garlic Powder (1–2 teaspoons): Adds a warm, savory note. Fresh garlic is better for stronger taste. Use 3 to 4 cloves, minced. Granulated garlic works too.
• Navy or Great Northern Beans (2 cans, 15 ounces each): These white beans thicken the soup and add protein. Keep the liquid in the cans for creaminess. Cannellini beans or butter beans can substitute.
• Chicken Bouillon (2 teaspoons) or Broth (4 cups): This adds rich, deep flavor to the liquid base. Chicken stock cubes or liquid stock work the same way. For a different taste, try vegetable bouillon.
• Vegetable Soup Mix (1 package, dry): Any brand works. This mix usually has dried carrots, celery, onions, and seasonings. It adds extra veggies and flavor without extra chopping.
• Hot Sauce (few dashes): Optional but recommended for a little kick. Louisiana-style hot sauce is classic. Red pepper flakes or cayenne pepper can replace it.
• Creole Seasoning (to taste): This blend adds spice and complexity. Cajun seasoning, Old Bay, or Tony Chachere’s work just as well. You can also mix your own with paprika, pepper, and herbs.
• Water (6–8 cups): This forms the base of your soup. Start with less and add more as it cooks. Chicken or vegetable broth can replace water for richer taste.
• Salt and Pepper (to taste): These basic seasonings help bring out all the other tastes. Add them at the end after tasting, since sausage and bouillon already contain salt.

Equipment Needed

1. Large Pot or Boiler – Holds all the soup ingredients
2. Small Black Skillet – Browns sausage and onion
3. Cutting Board – Safe surface for prep
4. Sharp Knife – Cuts ingredients easily
5. Wooden Spoon – Stirs without scratching pot
6. Measuring Spoons – Accurate seasoning amounts

How to make Brenda Gantt Turnip Green Soup

Step 1 | Prepare the Sausage and Onion

Slice smoked sausage into small, round pieces. Heat a little olive oil in a large skillet over medium heat. Add the sausage and let it brown for a few minutes. Once it begins to sizzle, toss in your chopped onion. Stir frequently until the onion becomes soft and golden.

Step 2 | Start the Base

In a large soup pot, pour about 2 inches of water or broth – you don’t need too much yet, as you can add more later.

Heat over medium heat and add your turnip greens. If using frozen greens, there’s no need to thaw; they’ll cook down nicely as the soup heats.

Step 3 | Add the Beans

Now, open your two cans of beans. Do not drain them. Pour the entire contents, beans and liquid, into the soup pot. These beans help make the soup creamy without adding any cream.

If you prefer a thicker soup, drain one of the cans before adding.

Step 4 | Combine the Flavor Makers

Add the sausage and onion mix to the pot with the greens and beans. Stir gently. Sprinkle in garlic powder, a teaspoon or two of Creole seasoning, and your vegetable soup mix. Add bouillon or broth.

Ensure everything is covered with liquid, adding more water or broth if needed.

Step 5 | Add Spice and Let It Simmer

Add a few drops of hot sauce – start small, you can always add more later. Bring the pot to a light boil, then reduce heat to low. Let it simmer for about an hour, stirring every 10–15 minutes so nothing sticks to the bottom.

Step 6 | Taste and Adjust

After simmering, taste the soup. Add salt and pepper if needed, keeping in mind that sausage and broth can already be salty.

For extra heat, splash in a bit more hot sauce or Creole seasoning at this stage.

Step 7 | Serve Warm

Once everything is tender and flavorful, turn off the heat. Serve hot in a deep bowl and enjoy the homemade Brenda Gantt Turnip Green Soup.

Tips and Tricks for Making Perfect Turnip Green Soup

• For a Smokier Flavor: Try using a ham hock or a few pieces of chopped bacon instead of sausage. Cook the bacon first, then use the bacon grease to cook your onions.
• Do Not Skip the Simmering Time: Let the soup simmer slowly so all the flavors have time to blend together. The greens get tender, the beans break down a bit and thicken the broth. Rushing this step can make the soup taste flat and less rich.
• Adjust Thickness to Your Liking: Some like a thick, stew-like soup; others prefer it more brothy. To thicken, simmer uncovered for the last 15 minutes or mash some of the beans against the pot. To thin it out, just add more water or broth as needed.
• Season at the End: Wait until most of the cooking is done before adding salt and pepper. Flavors concentrate as the soup cooks, so what seems bland at first may taste perfect at the end. Taste and season carefully.
• Use Fresh Garlic for Bigger Taste: Garlic powder works well, but fresh garlic gives a stronger, richer flavor. Mince 3 or 4 cloves and cook them with the onion. The smell is amazing, and it really lifts the soup.

What to Serve With Turnip Green Soup

1. Cornbread: This is the most traditional choice. The slightly sweet, crumbly bread soaks up the soup broth perfectly. Serve it warm with butter melting on top.
2. Buttermilk Biscuits: Soft, fluffy biscuits are another Southern classic. Split them open and dip them into the soup.
3. Saltine Crackers: Simple and easy. Crush them over your soup or eat them on the side. They add a little crunch and saltiness.
4. Coleslaw: A cold, crunchy slaw gives a nice contrast to the warm soup. The tangy dressing cuts through the richness of the sausage.
5. Sliced Tomatoes: Fresh tomato slices with a little salt and pepper are light and refreshing.
6. Fried Okra: Crispy fried okra adds texture and another Southern vegetable to your meal. The crunch pairs well with the soft soup.
7. Pickled Vegetables: Pickled okra, pickled green beans, or chow chow add a tangy, vinegary bite that balances the richness of the soup.

What to Do With Leftovers & How to Store

1. Fridge Storage: The soup keeps well in the fridge for up to four days. Let it cool fully before storing in a sealed container. When ready to serve again, the flavor is often even better because the seasonings settle overnight.

2. Freezing Option: For longer storage, freeze the soup in airtight containers or freezer bags. It can stay frozen for up to two months. When reheating, thaw in the fridge overnight first.

3. Reheating Tips: Reheat the soup slowly on the stove over medium heat. Avoid boiling too fast, as it can change the texture of the greens and beans. Add a splash of water or broth if it thickens too much.

4. Reuse Ideas: Use it as a base for a thick stew, pour over rice, or blend part of it to make a creamy dip. It’s a flexible dish that keeps on giving.

Brenda Gantt Turnip Green Soup Recipe FAQs

1. How can I make this soup less spicy?

Skip the hot sauce or use just a drop or two. You can also use mild sausage and limit the Creole seasoning. The soup will still taste wonderful without too much heat.

2. Can I make this soup in a slow cooker?

Yes! Brown the sausage and onion first, then add everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

The slow cooking makes the greens tender and the flavors rich. Stir a couple of times so nothing sticks.

3. How can I reduce the bitterness of turnip greens?

Add a pinch of sugar or a splash of apple cider vinegar to balance the flavor. Cooking the greens longer also softens the bitterness. Sausage fat and beans help mellow it out, too.

4. Why do I not drain the beans?

The liquid in the can of beans is called aquafaba. It is starchy and helps thicken the soup naturally. It makes the broth creamy without you having to add any flour or cream.

If you drain the beans, your soup will be more watery and less rich.

5. Can I use a different type of green?

Yes, you can. Collard greens or mustard greens would work well in this recipe. They have a similar texture and strong flavor that holds up during cooking.

Spinach is not a good substitute because it becomes too soft and mushy.

If you want to use kale, add it during the last twenty minutes of cooking so it does not get overcooked.

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Yield: 6

Brenda Gantt Turnip Green Soup Recipe

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Brenda Gantt Turnip Green Soup Recipe takes 1 hr 40 mins to make. A hearty Southern soup with sausage, beans, and greens full of home-cooked flavor.

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Additional Time: 10 minutes

Total Time: 1 hour 40 minutes

Ingredients

• 1 pound smoked sausage (mild or spicy) – sliced into small rounds
• 2 packages frozen turnip greens (16 oz each) or 1 large can turnip greens
• 1 large onion, chopped
• 2–3 tablespoons olive oil (or vegetable oil, canola oil, or butter)
• 1–2 teaspoons garlic powder (or 3–4 minced garlic cloves)
• 2 cans navy or Great Northern beans (15 oz each) – do not drain
• 2 teaspoons chicken bouillon or 4 cups chicken broth
• 1 package dry vegetable soup mix
• A few dashes hot sauce (optional)
• 1 teaspoon Creole seasoning (or Cajun/Old Bay seasoning)
• 6–8 cups water (or broth)
• Salt and pepper, to taste

Instructions

Slice smoked sausage into small, round pieces. Heat a little olive oil in a large skillet over medium heat. Add the sausage and let it brown for a few minutes. Once it begins to sizzle, toss in your chopped onion. Stir frequently until the onion becomes soft and golden.

In a large soup pot, pour about 2 inches of water or broth — you don’t need too much yet, as you can add more later. Heat over medium heat and add your turnip greens. If using frozen greens, there’s no need to thaw; they’ll cook down nicely as the soup heats.

Now, open your two cans of beans. Do not drain them. Pour the entire contents, beans and liquid, into the soup pot. These beans help make the soup creamy without adding any cream. If you prefer a thicker soup, drain one of the cans before adding.

Add the sausage and onion mix to the pot with the greens and beans. Stir gently. Sprinkle in garlic powder, a teaspoon or two of Creole seasoning, and your vegetable soup mix. Add bouillon or broth. Ensure everything is covered with liquid, adding more water or broth if needed.

Add a few drops of hot sauce — start small, you can always add more later. Bring the pot to a light boil, then reduce heat to low. Let it simmer for about an hour, stirring every 10–15 minutes so nothing sticks to the bottom.

After simmering, taste the soup. Add salt and pepper if needed, keeping in mind that sausage and broth can already be salty. For extra heat, splash in a bit more hot sauce or Creole seasoning at this stage.

Once everything is tender and flavorful, turn off the heat. Serve hot in a deep bowl and enjoy the homemade Brenda Gantt Turnip Green Soup.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 320Total Fat: 18gSaturated Fat: 5gCholesterol: 45mgSodium: 980mgCarbohydrates: 22gFiber: 7gSugar: 3gProtein: 18g

This Brenda Gantt Turnip Green Soup Recipe is full of warm, rich flavor. It uses simple ingredients that anyone can cook. The smoky sausage and fresh greens make a tasty mix that feels like home.

You can try this recipe and add your own special touch.

Now it’s your turn to prepare a pot of this classic Southern soup at home and share how it turns out – your kitchen will smell like pure comfort.