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.
hange colour; remember the soup is a 'green' soup so the vegetables should
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.
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.
Cook greens and turnips separately.
Salt to taste.
Drain both.
In 2 quart casserole place greens then turnips.
Chop onion and place on top.
Crumble cornbread on top.
Melt margarine and pour over cornbread.
Bake at 375\u00b0 for 35 minutes.
Saute bacon, celery, and onion together.
Add garlic.
Add water.
Add potato and chicken bouillon cube.
Add white beans and turnip greens.
Season with pepper.
utch oven.
Stir in turnip greens, next 4 ingredients, and
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2. FINISH SOUP Remove bones from slow cooker
Place broccoli, spinach, bell pepper, cucumber, and green peas in a blender or food processor. Process until smooth. Pour puree into a large pot. Stir in chicken broth and olive oil. Heat soup over medium-high heat. Stir in pepper, onion powder, garlic powder, sage, and ham. Bring soup to a boil, then reduce heat and simmer for 15 minutes. Divide mozzarella cheese into 4 bowls. Pour the hot soup over the mozzarella cheese to serve.