By: Mom (Grandma Murr) Dating 1-25-98
Love to Howard and Aubrey
3 – 4 Cans Low-Fat Chicken Broth (Swanson)
Or for each Big Can substitute 6 Bouillon Cubes
& 6 Cups Water – That is probably less expensive.
3 Lbs Greens, Fresh or Frozen (Mustard, Turnip,
Collard, for example, I used frozen.
1 Large Onion, Chopped
6 or more Garlic Cloves Minced
(I use Lots) (Add more to your taste)
Be careful on this, Wendy – Dried Crushed Red
Pepper. Start with very little or none, because of
Aubrey. For Adults I suggest ½ tsp or more, to taste
– Add bit by bit One lb. cubed smoked ham chunks
($3 to $4.00 dollars per pound – You Need this!)
1 to 2 cups diced potato chunks
3 medium diced turnips (from turnip greens) or
can buy them fresh separately. (That is what I did)
1 Cup Diced or Sliced Carrot
½ Tsp Salt
½ Tsp Black Pepper
Put this soup together in a big heavy pot & simmer
for about 2 hours. It is so Good, and nice to serve
with cornbread.
Yield: At least 6 Qts
I have changed his recipe in some ways but this
comes from Chef Rodney Penshaw, Four Seasons
Hotel, Washington, D.C.