Packed with big flavor, this Turnip Greens Soup will comfort your soul. Featuring chorizo, [chor-EE-zoh, chor-EE-soh] a spicy pork sausage, this soup has a little kick that pairs well with turnip greens. Mexican chorizo is made with fresh pork (unlike Spanish chorizo, which uses smoked pork) and can be found in most supermarkets and Latin groceries. Remove the casings, and crumble the sausage before cooking. Substitute another spicy uncooked sausage if you can’t find Mexican chorizo.
Turnip Greens Soup
Makes about 5 servings
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- 1 pound Mexican chorizo
- 3 cups chopped onion
- 1½ cups sliced carrots
- 1 (32-ounce) package cut-and-washed turnip greens
- 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
- ½ teaspoon ground black pepper
- 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 are tender.
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