Print

Pioneer Woman Turnip Green Soup

Pioneer Woman Turnip Green Soup - recipe card
Print Recipe

A hearty, soulful soup that celebrates the earthy, slightly peppery flavor of turnip greens, simmered with creamy beans, tender potatoes, and aromatic vegetables. This meatless version is rich and satisfying, with a velvety broth that clings to every spoonful.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 4 cups low-sodium vegetable broth
  • 1 pound turnip greens, stems removed and leaves chopped (about 8 cups)
  • 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch dice (about 1 cup)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and celery, and cook, stirring occasionally, until softened and translucent, about 5 minutes. The onion should turn a pale gold color and become fragrant but not browned.
  2. Add the minced garlic, kosher salt, black pepper, smoked paprika, and red pepper flakes if using. Stir constantly for 1 minute until the garlic is aromatic and the spices coat the vegetables. Be careful not to let the garlic burn, as it will turn bitter.
  3. Pour in the white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. Let the wine bubble and reduce by half, about 2 minutes. This deglazing step adds depth to the soup’s flavor.
  4. Pour in the vegetable broth and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for 5 minutes to meld the flavors.
  5. Add the chopped turnip greens in batches, stirring until each batch wilts before adding more. This may take a few minutes. Continue to cook until all greens are wilted and have turned a vibrant dark green, about 3-4 minutes.
  6. Add the diced potatoes and drained cannellini beans to the pot. Stir to combine. Return the soup to a gentle simmer over medium heat.
  7. Cover the pot and let the soup simmer over medium-low heat for 15-20 minutes, or until the potatoes are fork-tender. The greens will have softened and melded into the broth, which will take on a slightly thickened, greenish hue.
  8. Uncover and stir in the heavy cream and fresh lemon juice. Simmer uncovered for another 5 minutes to heat through and allow the flavors to marry. The soup should have a creamy, slightly thickened consistency.
  9. Taste and adjust seasoning with additional salt and pepper if needed. The lemon juice brightens the earthy greens, so you may want to add a little more to taste.
  10. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or cornbread on the side.

Notes

Storage: Cool the soup completely, then transfer to an airtight container and refrigerate for up to 4 days. The soup will thicken as it sits; thin with a little broth or water when reheating. Freezing: This soup freezes well for up to 3 months. Store in freezer-safe containers, leaving 1/2-inch headspace. Thaw overnight in the refrigerator. Reheating: Reheat on the stovetop over medium heat until bubbling, stirring occasionally, about 5-7 minutes. Or microwave in individual bowls for 2-3 minutes, stirring halfway. For a dairy-free option, omit the heavy cream and use full-fat coconut milk or a splash of unsweetened oat milk.

Nutrition

Keywords: turnip green soup, southern soup, soul food, greens soup, meatless soup, vegetarian soup, turnip greens, white bean soup, potato soup, hearty soup, comfort food, one-pot meal

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-turnip-green-soup/