Turnip Greens, Red Beans, and Sausage Soup

Ingredients:

1 tablespoon olive oil

1 yellow onion, diced

1 teaspoon sea salt or to taste

3 large cloves garlic, minced

1 pound vegan sausage, sliced diagonally into 3/4-inch pieces

1-10 ounce can Rotel original diced tomatoes and chilies, not drained

1 teaspoon balsamic vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon celery seed

1 can vegetable stock

2 bay leaves

1-15 to 16 ounce can black-eyed peas, drained

1-15 to 16 ounce can chili beans, not drained

1-15 to 16 ounce can dark red kidney beans, drained

2-14 ounce cans lightly seasoned chopped turnip greens

1/2 cup Tofutti Better Than Sour Cream

Garnish: dollops of sour cream

Directions:

In large soup pot or Dutch oven, heat olive oil over medium. Add onion and 1 teaspoon sea salt, and sauté, stirring frequently, for about 2 to 3 minutes or until softened.

Add garlic, and sauté, stirring, for about 30 seconds. Add sausage and sauté, stirring frequently, for 3 minutes or until caramelized in spots. Add a little water if bottom of pot seems too dry.

Stir in all remaining ingredients, except sour cream, taste, and add additional salt if needed. Simmer for about 10 minutes, stir in sour cream, and continue to simmer on very low heat for about 20 to 25 minutes, stirring occasionally, until flavors are melded and soup is thick and creamy.

Serve topped with dollops of Tofutti Better Than Sour Cream.

*Created in collaboration with The Blooming Platter.