Southern Greens Soup

I have gone from being in pain to being sick. I thought some soup would be good, but couldn’t stop coughing long enough to eat it. Jim ate it, that’s all I can say. This comes from a new cookbook called The Lodge CastIron Cookbook. Lodge is apparently a family owned cast iron cookware manufacturer in South Pittsburg, TN. Each recipe comes with a story. This recipe is from the wife of the president of the National Cornbread Festival and she likes to serve it with cornbread. And I only thought wine had festivals!

Ingredients

• 2 T canola oil
• 1 medium chopped onion
• 4 C water plus more as desired
• 1 envelope dry vegetable soup mix (Knorr’s)
• 2# fresh turnip greens, washed, drained, and chopped (I used kale)
• 1 (20 oz.) can white beans, drained
• 1 (14-16 oz.) package Kielbasa (I used Hillshire Farms turkey Kielbasa)
• (I had a package of turnip green-one. I peeled chopped and added with the onions)

Instructions

1. heat the oil in a 7 qt. cast iron dutch over over medium-high heat; add the onion and cook until softened, stirring occasionally. Add the water and soup mix, stirring to combine. Bring to a boil and simmer 5 minutes.
2. Add the turnip greens and simmer 10 minutes.
3. Add the beans and sausage; simmer until the greens are tender, about 15 minutes. If you want the soup more “soupy†add hot water a little at a time until desired consistency. (I added 2 C water at this point.)