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Turnip Green Soup

INGREDIENTS
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 ham bone
  • 1 cup frozen corn kernels
  • 1 cup dried black-eyed peas
  • 64 ounces low-sodium chicken broth
  • 1 teaspoon fresh ground pepper
  • 1 pound fresh turnip greens, thick stems removed and cut into strips
  • 1 tablespoon vinegar pepper sauce, plus more for serving
  • Salt, if needed

INSTRUCTIONS

 

  1. Heat olive oil in a 7-quart dutch oven or soup pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent (about 5 minutes).
  2. Add garlic and cook until fragrant, about 1 minute.
  3. Add ham bone, corn, black-eyed peans, broth and pepper. Stir to combine.
  4. Add turnip greens and increase the heat to high. The greens will wilt as it comes to a boil. Stir or toss occasionally to combine ingredients while it is coming to a boil.
  5. Once it reaches a boil, stir in pepper sauce and reduce heat to a simmer. Cover and cook for 2½ to 3 hours, stirring occasionally.
  6. Serve with additional pepper sauce if desired.
This entry is related to the following products. Click on any of them for more information.
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