Spicy Kielbasa Sausage Soup with Mustard Greens and Turnips

As summer draws to a close, the evenings are getting cooler. I wanted to make a warm and flavorful dish using the vegetables from my garden. On the day I prepared this recipe, we harvested many peppers, turnips, and mustard greens. I wondered how these ingredients would taste together and what textures I could create. So, I decided to make a soup that would blend everything perfectly. The recipe turned out to be amazing, and the flavors even got better the following day. Although the dish serves a large family, it's just Robert and me, so I always freeze the leftovers to have a nourishing meal ready to reheat.

• 2 Tablespoon bacon grease or olive oil
• 2, 12 oz packets of sausage, we choose kielbasa
• 2 Medium white onions diced
• 4 Stalks of celery chopped
• 3 Sweet bell peppers chopped
• 2 Cups of turnips cut into bite-size pieces (potatoes would make a good substitute)
• 2 Chili peppers chopped
• 8 Cups of stock or broth: we used chicken bone broth
• Small bunch of mustard greens, any green will work (collard, kale, chard, spinach...)
• 3/4 Cup rice, any type will work; we selected pearl
• 2 Tablespoons of herbs, we choose Mexican Tarragon

Preparation - 20 minutes Cook Time - 20 minutes Serving 8 - 10

1. Heat a tablespoon of bacon grease or olive oil in a large skillet.
2. Cut up your sausage in one-inch pieces and brown on all sides. Then set aside
3. In a large stock pot, heat a tablespoon of cooking oil on medium heat.
4. Place all vegetables in your stock pot and cook them until the onions are translucent.
5. Add your sausage to the stock pot and pour in the broth. Keep the burner on medium heat and allow the liquid to get to a low simmer.
6. Roughly chop the greens and place them in the stock pot.
7. Measure out your rice and allow it to cook for approximately 20 minutes until it becomes tender.
8. Finish with your herbs, and then serve.