Even though it is Fall in Texas that does not mean it is cool or cold. This morning it is 48 but by the evening we are looking at a high of 81. One of my favorite things about Fall – homemade soups. I can’t wait to be able to have soup for dinner. I do the same thing in the Summer – can’t wait for salads.
So until I can actually make some soups I have been looking for soup recipes to start buying ingredients and be ready for that next cold snap. When it arrives I’ll make a double patch and take one over for my son and daughter-in-law who are in the throws of taking care of a baby born with EB.
For the next few days I am going to add some soup recipes.
I found this recipe which is interesting and believe me I don’t like turnip greens, but my husband does. This one was at http://www.margaretholmes.com/recipes/details/turnip-green-soup/ and will be the first one I will try. Not sure I can find that brand of greens here in Texas. I’ve seen them in Alabama, but any should do that are seasoned. I think my husband will love this. I will be posting pictures later in October/November and what I think about this soup.
Turnip Green Soup
In a large pot add 1 large can of Margaret Holmes seasoned turnip greens.
1 can chicken broth
1 can chopped tomatoes with peppers
1 drained can of blackeyed peas
1 drained can of navy beans
1 drained can of kidney beans or any beans of your choice
Saute 1 lb smoked sausage chopped to bite size and 1 large chopped onion until sausage is brown. Add to turnip green pot. 1 dash hot red pepper sauce. Heat for 30 minutes or longer to marry flavors. Serve with hot cornbread.