Food.com offers a 45-minute recipe for a turnip green soup that requires 27 ounces of canned and seasoned turnip greens, a 16-ounce can of reduced sodium chicken broth, a 10-ounce can of Rotel tomatoes and chilies, and a 16-ounce can of navy beans that are rinsed and drained.
Additionally, the recipe requires a 15 1/2-ounce can of rinsed and drained black-eyed peas, a 15-ounce can of rinsed and drained pinto or kidney beans, about a pound of diced smoked sausage and one large onion that is chopped. Necessary oils and seasonings are 2 tablespoons of any oil, garlic salt, creole seasoning, salt and pepper, Tobasco, and an optional addition of crushed red pepper flakes.
Before cooking, make sure that all ingredients that require chopping, slicing or draining are taken care of. In a pot over medium-low heat, combine the turnip greens, chicken broth, Rotel, navy beans, black-eyed peas, and kidney or pinto beans. In a separate pan, sauté the sausage and onion in either 2 tablespoons of margarine or oil until the sausage is lightly browned and the onion is tender. Add the sausage and onions into the pot with the other combined ingredients, and then add the additional seasonings to taste. Simmer all ingredients in the pot uncovered for about half an hour. If needed, add more chicken broth or some tomato juice for consistency.