Even tho' the weather's just about unbearably hot here in Texas (I think it's at about 20 - 30 days in a row over 100) I just had to find an interesting recipe to cook something different and as it turns out, hot or not, it was a soup.
Of course I've changed the recipe a bit added this and taken that out to make it more to our taste. But all in all, it's just what I had in mind and I can't hardly wait to make a big pot full when the weather cools down.
I bought a pot a few weeks ago. . . . . . 'cause I've realized I tend to fill up whatever pot I'm using and not having a house full, just three of us now, the pot needed to be a little smaller. Anyway, I love the new pot. Not quite as large as the typical dutch oven that comes with a set . . kinda like a saucepan, with the long handle, just bigger than any saucepan I've ever had. I just looked, it's 4 1/2 qt. Perfect size!
So I checked to see what I had around here to mix up something yummy and I end up with a pot of Sausage, Bean and Turnip Green soup. Turnip Greens? Doesn't sound like a typical comination, huh? But it was soooo yummy.
Cook until not quite browned.
Add 1 can diced tomatoes (You can use a regular size can or a large...
depending on your tastes for tomatoes), 2 (15.5 oz.) cans cannellini
beans (rinsed), 1 1Lb. bag frozen collard, mustard or turnip greens, 3 cans low
sodium chicken broth, 1/2 tsp. pepper and bring to a hard boil.
Reduce heat to a light boil with lid on pot for 45-60 minutes.
Remove lid and continue to boil lightly till it reduces to a much thickersoup, 30-60 minutes or so. I like the soup to cool then I taste it to get an accurate sense of if it needs salt. Remember, Don't add any salt until it's finished cooking.