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Mixed-Greens and Sausage Soup with Cornmeal Dumplings

November 17, 2011

In honor of the fact that I am so horribly behind in posting, I thought I’d post a recipe I actually

sausage, greens and cornmeal dumpligs

made last winter, but didn’t get around to posting until spring really showed up, and figured I’d save for cold weather.  With that rapidly approaching, I wanted to share this quick and very filling soup.  It can very easily be made vegetarian by swapping out the sausage for some cannellini beans, which I’m going to try for a lower calorie version.  Don’t worry if the stew seems a little thin- the corn dumplings thicken it up while they cook.   This recipe comes from and serves 6.


For the dumplings:

3/4 c all purpose flour

3/4 cup yellow cornmeal

1 T sugar

1 1/2 T baking powder

1/2 T salt

3/4 c milk

1 1/2 T butter, melted (or olive oil)

For the stew:

2 T extra-virgin olive oil

1 1/2 cups chopped onion

4 large garlic cloves, pressed

4 bay leaves

1 t chopped fresh thyme

1 pound andouille sausages, sliced into 1/4-inch-thick rounds (I used turkey Kielbasa) (or two 15 oz cans cannellini beans)

6 c low-salt chicken broth

2 14.5-ounce cans diced tomatoes in juice

1 t hot pepper sauce

1/8 t ground allspice

1 12-ounce bag mixed turnip, mustard, and collard greens, any thick stems cut away (about 12 cups packed)


For the dumplings:
Line rimmed baking sheet with plastic wrap. Whisk first 5 ingredients in medium bowl. Stir in milk and butter, then green onions. Let stand at least 1 hour and up to 2 hours. Using wet hands, shape mixture, 1 tablespoon at a time, into 18 dumplings, arranging on sheet. (I did not prep this and just mixed the dumplings up before I started the soup, let them stand, then dropped them into the soup to cook using spoons)

For the soup:
Heat oil in large pot over medium heat. Add onion, garlic, bay leaves, and thyme. Sauté until onion is tender, about 5 minutes. Add sausage; sauté until fat renders, 3 to 4 minutes. Add broth, tomatoes with juice, hot sauce, and allspice; bring to simmer, stirring occasionally.

Add greens to simmering soup. Cook greens uncovered 10 minutes, stirring occasionally. Drop in dumplings. Cover; reduce heat to low. Simmer until dumplings are tender and cooked through, 20 to 25 minutes (mine took more like 15 minutes to cook).  Season soup with salt and pepper and serve.

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