Turnip Green Soup

From Cooking with Paula Deen, Jan/Feb 2010

  1. 1 pound Mexican chorizo
  2. 3 cups chopped onion
  3. 11⁄2 cups sliced carrots
  4. 1 (32-ounce) package cut-and-washed turnip greens
  5. 1 (48-ounce) carton chicken broth
  6. 2 (15-ounce) cans black-eyed peas, drained and rinsed
  7. 1 (14.5-ounce) can fire-roasted tomatoes
  8. 1 teaspoon crushed red pepper
  9. 1⁄2 teaspoon ground black pepper
  1. In a large stockpot, combine chorizo, onion, and carrots. Cook over medium-high heat, stirring frequently, for 7 to 8 minutes, or until sausage is browned and crumbly. 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
  2. are tender.
Makes 5 servings