5-9cupshot water or vegetable broth(see instructions for starting amount)
On the Stove:
In a large soup pot, sauté onion until soft. Add remaining ingredients along with 7 cups of the water or broth. Cook until turnips and other vegetables are tender, about 1 hour, adding more liquid as needed. Check seasoning, adding more Creole seasoning and salt to taste.
In Instant Pot or Pressure Cooker:
Using the sauté setting on your Instant Pot or medium heat on your stove-top pressure cooker, sauté the onion until soft. Add all ingredients and 5 cups of water. Seal the cooker and set it for 2 minutes at high pressure (or bring to pressure and cook for 2 minutes.) When the time is up, allow the pressure to come down naturally for 15 minutes and then quick-release the pressure. Check the seasonings and the amount of liquid and add more as needed.
Serving Suggestion: Stir in a squeeze of fresh lemon juice to each bowl just before serving.Weight Watchers, if you use a frozen vegetable blend without potatoes, this stew is zero freestyle points. I like to use a gumbo blend that is zero points.