(Written by Sheila Gail Landgraf)
Here we are already on the very first day of 2017. I have to admit I was ready for 2016 to turn the page. I am anxious for a better year to come to us all in 2017.
That being said, I do not overlook the fact that even though the whole country had a pretty bad year last year; we all were blessed in unexpected ways in the midst of it. I am most thankful to know that we have survived the very hard political, economic and socially changing culture battles in America for one more year. I remain hopeful in spite of the odds and stand ready to take on the battles of another year.
Speaking of another year; some people are so superstitious about what to eat on New Year's Day.
I find that very amusing, as I've had the same foods every year and had both good and bad years afterward. So, I just laugh at the superstitions of our culture, but play along, mostly because I want to start the new year out healthy and what could be healthier than a good steaming hot bowl of turnip green soup?
It has become a tradition at our house.
You get your greens and you get your black-eyed peas. Throw in some broccoli corn bread and a salad and you have perfectly filling healthy meal.
I think my recipe for turnip green soup is one of the best.
We've experimented and changed it over the years until I think it may have evolved into a final perfection.
I share it with all of my readers here as a New Year's present, and am sending wishes for the happiest, most joyful and blessed 2017 that you can every imagine!
TURNIP GREEN SOUP
Ingredients:
1 pound cooked and diced ham
1 tablespoon extra pure virgin olive oil
1 package dry Knorr Vegetable Soup Mix
2 cans great northern beans
Three shakes of tobasco sauce
1 can pinto beans
2 teaspoons garlic powder
2 cups chopped potatoes
3 cups chopped onions
1-1/2 cups sliced carrots
1-32 ounce package of freshly cut and washed turnip greens
2-48 ounce cartons chicken broth (may use beef if preferred)
2-15 ounce cans black-eyed peas (drained and rinsed)
1 (14.5 ounce) can Rotel tomatoes
1/2 teaspoon crushed red pepper
1/2 teaspoon ground black pepper
Directions:
In a large stock pot with a tablespoon of extra pure virgin olive oil combine ham, onions, potatoes and carrots. Cook over medium heat, stirring frequently for 7 to 8 minutes, or until ham is browned and onion and carrots are slightly soft. Add turnip greens, and cook, stirring constantly for 3 minutes, or until wilted. Add chicken broth, black-eyes peas, Knorr Vegetable Soup Mix, northern beans, pinto beans, tobasco sauce, garlic powder, Rotel tomatoes, crushed red pepper, and black pepper. Bring all to a boil, reduce heat and simmer for 35 minutes or until greens are tender. Serve steaming hot.
(If you use the fresh frozen veggies instead of the canned this soup usually taste better - or you can go all out and use totally fresh veggies - your choice - always good no matter how you do it. After Christmas I always freeze the left over ham slices and save it for this dish on New Year's Day. We love it!)
