Texas Country Turnip Green Soup

My husband ate several bowls of this soup.  A testament of how much he liked it…

He doesn’t always like every dish that I cook.  And when he does… when there’s a dish that he really likes, he’ll eat it until it’s gone.  And if there is some left over, he’ll eat it the next day.

He’s afraid I’m not going to cook it as good.  So he wants to enjoy the moment.  Savor every spoonful.

My poor husband.  I am to blame for his behavior.  I have a bad habit of tinkering with recipes I have already perfected.  And he doesn’t like it one bit.  Because when he likes a dish, he likes it exactly the same way as he has tasted it the very first time…

And with me tinkering with recipes all the time… he’s never sure if he’s going to have the same dish ever again!

I’ve successfully tested several recipes last week.  All dishes came out good.

And this soup was one of the dishes that stood out.  Even I was amazed on how tasty it was.  Considering how simple were the ingredients…

Anyway…

I wanted to share this soup with you.  I hope you enjoy it as much as my family did.

Here’s what you need…

12 ounces salt pork. Chopped.

Onion, garlic, celery, cubed ham, frozen chopped turnip greens…

Potatoes, chopped…

3 cans great northern beans, 2 cans low sodium chicken broth + 2 cups water…

herbs and spices…

What to do…?

Heat a large pot over medium heat.  Cook salt pork until it has rendered most of its fat… Remove all but 3 tablespoon of the fat.

Add onions and garlic.  Saute until onions are translucent.

Add the celery.  And saute a few minutes.

Add the beans and the ham…

Add the potatoes…

And the chicken broth.  And water…

Stir.

Add the frozen chopped turnip greens.  Stir to combine.

Cover pot and bring soup to a boil over medium heat.

Once boiling, reduce heat.

Simmer soup for 1 hour.  Stirring occasionally while simmering…

After 1 hours, soup should be lightly creamy.   Taste before adding coarse sea salt and MSG if desired…

Serve with your favorite bread or corn bread.

The RECIPE:

Texas Country Turnip Green Soup

12 ounces salt pork – chopped

1 large onion – chopped

4 garlic cloves – smashed, peeled and chopped

3 sticks celery – chopped

5 medium size potatoes

1 pound cubed ham

3 cans (14.5 ounces each) Great Northern Beans – drained and rinsed

2 cans (14 ounces each) Low Sodium chicken broth + 2 cups water

1 (16 ounce) package frozen chopped turnip greens

1 tsp. dried chives

½ tsp. dried marjoram leaves

½ tsp. ground black pepper

½ tsp. ground hot pepper (optional)

1 tsp. coarse ground sea salt – if needed

Pinch of MSG (optional)

NOTE:  If you can’t find salt pork, you can use pancetta or thick slices bacon.

Rinse salt pork under cold running water.  Pat dry with paper towels.  Slice salt pork into ½ inches.

Heat a large pot and sauté salt pork until slightly crispy and it has rendered most of its fat.  Remove most of the fat except 3 tablespoons.

Sauté onions until translucent.  Add garlic and sauté until light golden brown.

Add the celery and sauté a few minutes.

Add the cubed ham and potatoes.  Sauté a few minutes.  Add drained and rinsed Great Northern Beans.  Stir to combine.

Add chicken broth and 2 cups water.  Stir.

Add the frozen chopped turnip greens.  Stir.

Bring soup to a boil.

Once boiling, reduce heat and add the following:  dried chives, marjoram leaves, black pepper and ground hot pepper.

Simmer soup for 1 hour, stirring occasionally.

Taste the soup for additional salt.  And add a pinch of MSG to perk up the taste.

Serve warm with your favorite bread or corn bread.

Tess’ Kitchen Secrets:

#1 – Salt pork makes a big difference in taste when it comes to vegetable soups.  But you have to sauté it to get rid most of the fat.

#2 – Coarse sea salts are excellent in soups!

#3 – Draining and rinsing canned beans reduces gas.

Enjoy and Happy Cooking!

Tess Harris

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6 thoughts on “Texas Country Turnip Green Soup

  1. I’m the same way as your hubby……when I like something I will eat it till it’s all gone ~ but my reason is cause if I don’t someone else will 😦

    Now as for you…..stop tinkering with perfection. Why must you put your hubby through that kinda pain? When you have mastered something….leave it be. You know that expression ~ when it ain’t broke don’t fix it.

    This is a soup I’m gunna luv big time. Thnx for the recipe Tess.

    Have an awesome week 🙂

    • Hi Mario!

      I know… Tinkering with perfection is a bad habit of mine… LOL! I control myself sometimes… 🙂

      Hope you enjoy the soup. Easy to make for sure!

  2. This soup reminds me alot of my favorite ~ Bean n’ Bacon Soup. Along with Green Split Pea. 🙂 The recipe does look very simple to make, but I must confess, I’m not at all familiar with turnip greens. Never saw them in the freezer section, though I’ve never looked for them either. I’m on Spring Break this week, so maybe I’ll give this one a try. If I can’t find the turnip greens, would spinach be a good substitute Tess? Looks yummy, as we are still having cold days here in NY.

    • Hi Tess!

      Yeah… Turnip Greens are in the freezer section. Where corn, okra and spinach are.

      If you love spinach… of course. It can take the place of turnip greens. Though, I think the taste of spinach is a bit more pronounced as compared to turnip greens.

      Glad to hear you are on Spring Break. You must be busy working on your garden… 🙂

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