1 large onion
3 medium turnips, peeled and chopped
1 quart Lima beans, shelled (about 2 cups of peeled lima beans)
2 russet potatoes, peeled and diced
2 carrots, cut into coins
1 teaspoon red pepper flakes
1 teaspoon ground mustard
1/2 teaspoon dried thyme
freshly ground black pepper
2 quarts chicken stock
6 cups chopped turnip greens
12 oz spicy chicken bratwurst*, sliced into coins and browned
20 oz canned hominy, rinsed**
Place all of the ingredients in group #1 in a 6-quart slow cooker. Stir. Cook on low for 6-7 hours or high for 3. Add the ingredients from group #2. Stir. Cover and cook on low 2-3 more hours.
*I used Spicy Espresso Bratwurst by Dogfish Head. It has chicken, espresso powder, minced habanero, cumin and Dogfish Head's Chicory Stout.
**I used Manning's hominy because, well, I'm from Baltimore. I am sure there are other brands out there, though.
Note: I added sausage to the soup because I like a bit of smoky meat with my turnip greens but if you want to make it vegetarian leave it out and use vegetable stock instead of chicken. Leave out the cheese too and make it vegan.