EASY TURNIP GREEN SOUP
I think tunips greens is a very southern veggie and I for one love em! This soup will take the chill off on a cold day and is perfect for bringing in the New Year. Can't start the year without greens and blackeyed peas! Hope you enjoy!
Provided by Diane Atherton
Categories Beef Soups
Time 40m
Number Of Ingredients 11
Steps:
- 1. Add olive oil to large pot. Over medium heat, brown sauage; add onion and cook until tender.
- 2. Add remaining ingredients. Bring to a slow boil, reduce heat and simmer for 30 minutes.
- 3. Serve with fresh out of the oven cornbread.
SOUTHERN TURNIP GREENS SOUP
This has everything I crave on a cold day in one pot. Well, except for the corn bread I always want with it. If you like greens you'll love it.
Provided by Pamela Rappaport
Categories Other Soups
Time 2h
Number Of Ingredients 9
Steps:
- 1. Place everything in a soup pot except for the peas and potatoes.
- 2. Bring to a boil, reduce to simmer, and cook for 20 minutes.
- 3. Add the peas and potatoes and cook until the potatoes are done, approximately 15 to 20 minutes.
VEGETABLE SOUP WITH MIXED GREENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.
- Cool completely and store in the refrigerator for a make-ahead meal.
- To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.
Nutrition Facts : Calories 241 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 742 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams
PROVENçAL GREENS SOUP
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon's walk, such as nettles, watercress and dandelion greens. If you must use one green, make it Swiss chard. The soup can be prepared through step 1 several hours before serving.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
- Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams
JUST GREENS SOUP
Make and share this Just Greens Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy soup pot set over medium heat, saute bacon pieces until golden and crisp; using slotted spoon, transfer bacon to paper towels to drain; remove and discard drippings in pan.
- Return pan to medium heat; add in olive oil.
- When hot, add in the leeks; stir/saute until softened, about 3 minutes.
- Add in garlic and stir/saute for 1 minute.
- Add in stock and bring mixture to a simmer; add in cabbage, snow peas, and green onions; cook until cabbage has wilted and snow peas and green onions are crisp-tender, for about 3 minutes.
- Taste soup; season with salt as needed.
- To serve: ladle soup into 4 bowls and garnish each serving with bacon and parsley; serve immediately.
Nutrition Facts : Calories 336, Fat 20.9, SaturatedFat 5.3, Cholesterol 24.4, Sodium 651.5, Carbohydrate 24.9, Fiber 4.4, Sugar 9.5, Protein 13.6
GREEN VEGETABLE SOUP
This soup takes advantage of summer vegetables bursting with flavor. If you find fresh small cannellini or other fresh beans, be sure to use them.
Provided by BeccaB3c
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large pan- Cook the onion and leek over low heat, stirring occasionally, for 5 minutes.
- Add the celery, carrot, and garlic, then cover and cook for another 5 minutes.
- Add the water, potato, parsnip, kohlrabi or turnip, and green beans- Bring to a boil, lower the heat and cover, simmer for 5 minutes.
- Add the peas, zucchini, and small cannellini beans and season to taste- Cover and simmer for about 25 minutes, until all vegetables are tender.
- Meanwhile, make the pesto: Put all the ingredients in a food processor and process until smooth, scraping down the sides as necessary (Alternatively, pound together using a pestle and mortar.).
- Add the spinach to the soup and simmer for 5 minutes- Stir a spoonful of the pesto into the soup.
- Ladle into bowls and serve the remaining pesto separately.
CHICKEN, BEANS AND GREENS SOUP
I have taken this to church Soup and Bread suppers and had numerous requests for the recipe. I also shared the recipe with a local coffee shop and they tell of repeat customers who've enjoyed it! Barb Kurtz
Provided by Barbara Kurtz @bakurtz
Categories Chicken Soups
Number Of Ingredients 12
Steps:
- Heat olive oil in large stockpot over medium heat; add carrots & squash and saute until slightly softened.
- Add garlic and saute 1-2 minutes until fragrant.
- Add rest of chopped raw veggies (except greens, and beans which come later, almost at the end)and cook 3-4 minutes until almost tender.
- Add chicken and cook 3 minutes, stirring often, until opaque.
- Pour in chicken stock and tomatoes, increase heat to high, cover and bring to a boil.
- Add pasta, reduce heat and simmer uncovered 10 minutes, stirring occasionally, until pasta is al dente.
- Stir in greens and simmmer uncovered, stirring periodically, 20 minutes until greens are tender. Add undrained beans, salt and pepper and simmer 5 minutes longer until heated through.
- Ladle into bowls and sprinkle with parmesan cheese, if desired. Very filling! I prep and prepare this through cooking the chicken, add tomatoes and stock, chill & complete it the next day, then adding the pasta.
GREEN SOUP
Hearty kale and spinach green soup to help keep you warm during the fall and winter seasons. Garnish with sour cream.
Provided by William.Burgamy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a small frying pan over medium-high heat. Cook and stir onions in the hot oil until until translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more.
- Pour vegetable broth into a pot and place over medium heat. Add rice and minced garlic; stir in kale and spinach, adding more broth if necessary. Add onions to the pot. Allow the greens to reduce and rice to fully cook, about 45 minutes.
- Use an immersion blender to blend to desired consistency. Add goat cheese and use the blender again to create a creamy texture. Stir in lemon juice, salt, and pepper.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 24 g, Cholesterol 5.6 mg, Fat 5 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 1.8 g, Sodium 576 mg, Sugar 5.3 g
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- Add vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
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4.9/5 (11)Estimated Reading Time 5 minsServings 6-8Total Time 35 mins
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Add in the vegetable stock, broccoli, cauliflower, white beans, cumin, 1 teaspoon sea salt, crushed red pepper flakes and black pepper, and stir until combined. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 5-8 minutes, or until the broccoli and cauliflower are tender. Stir in the spinach and cook for 1 minutes, or until it is slightly wilted.
- Use an immersion blender (or transfer the soup in batches to a traditional blender) to puree the soup until smooth.
- Stir in the lemon zest and juice until combined. Then taste, and season the soup with additional salt and pepper if needed.
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