This was supposed to be a smoked sausage and turnip greens soup. It was supposed to be made in the crock pot. A friend of mine gave me the recipe and I have actually tasted it the way it was originally intended, and it’s really good soup. Only I had ham. Lots of ham. And then there was this package of fresh spinach in my bin that needed using. It went in instead of greens…but spinach is green and leafy so that counts. Sort of.
And you don’t even want to get me started on the Glory butter beans I used. I might start typing in a southern accent if I tell you how amazing they are. And I definitely do not have a southern accent. There is food in the south that is simply not available anywhere else in the country. It’s like the first time I went to an Uwajimaya store in the Seattle area or a Latin grocery in Arizona, except this isn’t foreign food…it’s hidden American food that 3/4 of the country doesn’t know about!!! Who knew that you could buy canned rutabaga or yellow summer squash or cabbage-that-isn’t-sauerkraut???
So I give you a 30 minute version of a 4 hour soup. With changes. And bubbles apparently, now that I am looking at the photos again. The soup was fresh from the hot pot and I had been stirring it to get the steam to go away. I must have been a little too vigorous in my efforts.
- 2+ cups cubed leftover ham (as much as you want)
- 1 10 ounce package fresh spinach
- 2 quarts chicken stock
- 2 cans white beans, drained
- 1 package Knorr vegetable soup mix
- Combine the first four ingredients in a large Dutch oven and heat to boil.
- Turn down heat and simmer.
- Add soup mix and continue to cook 20-25 minutes, stirring occasionally.
- Season to taste.