Turnip Green Soup (WFPB) Instant Pot

Teena's Recipes

1 lg can turnip greens (I used Glory Simply Seasoned from Kroger)

1 can Rotel (I think I will only use a can of diced maters, because the rotel is a bit spicy for me)

1 can black eye peas- drain (I cooked a bag of Hurst's Ham Peas blackeyed peas)

1 can navy beans- drain

1 can red kidney beans - drain

lg onion - chopped

Liquid smoke to taste (I did about 5 shakes)

Salt & pepper to taste (AFTER you plate your soup, not during cooking)

I used two Instant Pots, one to first cook my dried blackeyed peas (water according to package), and cooked on manual for 25 mins., slow release for 10. I did not soak, just picked & rinsed, and I also added about 1 ½ cups of frozen onions to these, so my left overs would have them. I still added the large onion to the other pot for the soup.

In the other pot, I added all the other ingredients, to wait for the blackeyed peas to get done.

Once blackeyed peas are done, I took one of the empty bean cans, and filled it twice with blackeyed peas, and dumped them into the other pot, with the other ingredients. Then I dipped out a lot of the juice from the blackeyed peas, to add to the other pot as well. I didn't measure, just added what I wanted, and left just enough to keep the left over blackeyed peas wet.

Manual cook for 10 minutes, quick release, and enjoy!

This is the original recipe I adapted from:

1 lg can Margaret Holmes seasoned turnip greens

1 can chicken broth

1 can Rotel

1 can black eye peas- drain

1 can navy beans- drain

1 can kidney beans - drain

lg onion - chopped

1 lb sausage chopped small

Steps

Fry the sausage and onion a little bit & then add the other ingredients and cook for about 30 minutes! I like to use the Cajun Conecha sausage.

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