Name: Tennessee Bean, Sausage, and Mixed Greens Soup
Yield: Makes 6 to 8 servings
Cuisine: American
Ingredients: Salt and freshly ground black pepper to taste; 1 pound mustard greens, rinsed, stems removed, and leaves shredded; 1 medium onion, chopped; ½ red bell pepper, seeded and chopped; 1 pound kielbasa, cut into ½-inch slices; 1½ cups dried Great Northern white beans; 2 tablespoons peanut oil; 4 cups water; 1 pound turnip greens, rinsed, stems removed, and leaves shredded; 4 cups chicken broth; Dried red pepper flakes to taste

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

When Tennessee was part of the Virginia Territory in the eighteenth century, settled mostly by the English and Scotch Irish, cooking in the hill country revolved mainly around roasted meats, country hams, stews, and hearty soups such as this one based on dried beans, sausages smoked at hog-killing time, and the bounty of various greens. Today, the soup might well be enriched by ramps (wild leeks), which still grow abundantly in the Tennessee mountains and are even celebrated each spring at