Southern Greens Soup

This recipe is from Louise S. “Lou” Fuller, wife of Ed Fuller, president of the National Cornbread Festival, which is held each year in Lodge’s hometown, South Pittsburg, Tennessee. To no one’s surprise, Lou likes to serve this with hot cornbread!

Ingredients

• 1 medium onion, chopped
• 2 tablespoons canola oil
• 4 cups water
• 1 package Knorr’s dry vegetable soup mix
• 2 pounds turnip greens, washed well, drained, and chopped
• 1 20-ounce can white beans, drained
• 1 14-16-ounce package Polish sausage, sliced

Directions

1. In a 7 Quart Dutch Oven over medium-high heat, cook the onion in the oil until softened,
2. stirring a few times. Add the water and soup mix and stir to combine. Bring to a boil and

simmer for 5 minutes.

1. Add the turnip greens and simmer 10 minutes.
2. Add the beans and sausage and simmer until the greens are tender, about another 15
3. minutes. If you want it more “soupy,” add hot water.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Louise “Lou” Fuller. Recommended cookware: 7 Quart Cast Iron.