owl.
Mix chicken broth, turnip greens, great northern beans, cannellini
Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in the hot oil until the onion is tender, 5 to 7 minutes; set aside.
Stir chicken broth, turnip greens, great Northern beans, vegetable soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt, and black pepper together in a large saucepan; bring to a boil. Stir kielbasa mixture into the boiling broth mixture, reduce heat to medium-low, and cook at a simmer for 2 hours.
Cover beans with water.
Add ham and cook about 2 hours.
Add onion, potato and turnip greens.
Cook about 45 minutes.
Add sausage.
Season with salt and pepper.
Cook another 15 minutes. Freezes well.
Bring the first 5 ingredients to a boil and then add the turnip greens and salt and pepper to taste. Bring back to a boil; cover and simmer for 30 minutes or until turnips are tender. Serve with a fresh hot pone of bacon cornbread.
Chop, slice, dice, or drain everything first.
To a large pot, add the first six ingredients over medium-low heat.
In the meantime, saute the sausage and onion in the margarine until the sausage is lightly browned and onion is desired tenderness. Add it to the turnip pot on stove. Add desired seasonings, to taste.
Simmer uncovered for about 30 minutes, adding more chicken broth or tomato juice if needed for consistency.
arge airtight plastic container).
Soup Directions:
Sort and wash
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
hange colour; remember the soup is a 'green' soup so the vegetables should
Mix everything together except cheese.
Bake at 350\u00b0 for 1 hour.
During last 5 minutes, sprinkle cheese on top.
May double recipe.
Freezes well.
Position knife blade in food processor bowl; add well drained and thawed greens; add lemon rind.
Process until finely chopped. Cook onion and celery in butter over medium heat, stirring constantly, until tender.
Stir in greens, mushrooms and rest of ingredients.
Cook over medium heat until all is mixed and melted together.
Serve from a chafing dish.
Serve with Jalapeno Corn Muffins (recipe found in this book).
Yields 3 cups.
Add all ingredients to a large pot and bring to a boil. The reduce heat and simmer for up to 3 hours. Cooking time depends on what consistency you prefer your greens.
Place a stock pot or Dutch oven over medium heat. Fry the salt pork for a few minutes to release some liquid. Add onion, and saute until translucent. Stir in the navy beans and turnip greens. Bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes. Serve with home made pepper vinegar and a side of cornbread for restaurant-style dining.
Soak beans overnight.
In a large pot, put the water, ham hock, short ribs, bay leaf and salt.
Boil.
Skim foam, simmer and cook for 30 minutes.
Add beans and cook until tender.
Put all ingredients in large pot; and cook on medium heat for one hour or longer, if desired.
Flavor meld and get better the longer you simmer it.
This looks awful when in the pot, but taste great!
It is a real winter treat served with cornbread!
Saute onion and celery, stirring in mushrooms when tender. Set aside.
Cook turnip greens according to directions on package. Combine turnip greens and lemon peel into food processor and combine until smooth.
In top of double boiler, combine sauteed vegetables, pureed turnip greens, soup, cheese, hot sauce and Worcestershire sauce, stirring frequently, until well blended and hot.
Serve hot with miniature cornbread muffins.
inutes. Stir turnip greens and soy sauce into the soup; cook until
Mix all ingredients and cook 2 1/2 to 3 hours. Good served with fried corn bread patties.
Combine all ingredients, add water until solid ingredients are covered.
Bring to a boil and then cover and simmer for 3 hours.
This is great served with baked sweet potato and cornbread.
ittle.
Then add the soup stock and stir to mix
Saute onions and smoked sausage in a little oil.
Add diced potatoes and continue sauteeing until they get a little color on them.
Add remaining ingredients.
Let simmer on stove top (or you can do it in a crockpot) until potatoes are done.