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…
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.
What to do…?
Add the celery. And saute a few minutes.
Once boiling, reduce heat.
Simmer soup for 1 hour. Stirring occasionally while simmering…
Serve with your favorite bread or corn bread.
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!