In this soup, turnip greens are a fresh touch added at the end of cooking. They brighten the flavors and bring their own texture to the mix.
Yield: Makes about 6 cups
- 8 ounces (about 2 links) uncooked chorizo sausage, casings removed
- 1 to 2 teaspoons mild olive oil or vegetable oil (this may be optional; see directions)
- 1 small (3 ounces) onion, minced (3/4 cup)
- 1/4 to 1/2 teaspoon ground cumin, or to taste
- 15 to 16 ounces canned black beans, such as Wegmans "Food You Feel Good About" brand, rinsed and drained (may substitute 1 1/2 cups cooked black beans)
- 1 medium (8-ounce) potato, cut into 1/4- to 1/2-inch cubes (about 1 1/4 cups; may substitute 8 ounces of red potatoes)
- About 5 cups low-sodium or homemade chicken broth
- Salt (optional)
- 8 ounces (1 bunch) turnip greens (stems removed), cleaned and cut into 1/4- to 1/2-inch-wide strips
Line a plate with several layers of paper towels.
Heat a medium pot over medium heat. If the sausage is very lean, add enough oil to coat the bottom of the pot. Add the sausage meat, using a spoon to break up any large clumps. Cook for about 5 minutes, until the sausage pieces are lightly browned (they will not be cooked through).
Use a slotted spoon to transfer the sausage to the paper towel-lined plate. Add the onion to the pot and cook for 3 to 4 minutes over medium heat, adjusting the heat so the onion softens but does not brown. If the pan is dry, add 1 teaspoon of the oil.
When the onion is soft, add 1/4 teaspoon of the cumin, stirring to incorporate. Cook for 1 minute, then add the black beans, potato and 4 cups of the broth. Return the sausage pieces to the pot, crumbling them to the size of dried beans.
Increase the heat to medium-high and bring to a slow boil; taste and add cumin or salt as needed. Cook for about 15 minutes, until the potato pieces are just tender. Add the turnip green strips, stirring to combine.
If the soup seems too stewlike or thick, add broth to achieve the desired consistency. Reduce the heat to medium or medium-low so the soup is barely bubbling at the edges; cook for 5 to 8 minutes, until the greens are tender. Taste and adjust seasoning as needed. Serve hot.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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