I confess I would not have eaten this soup about ten years ago, but since I moved south of the Mason-Dixon Line and west of the Mississippi River I really like this soup. This recipe is also very pantry/emergency-cooking friendly. The only fresh and easily-grown food is the onion. Also, to save on the quantity of chicken broth, drain off the liquid from the beans into a measuring cup (usually about 2 cups) and then add the correct amount of chicken broth to get to 6 cups.
Ingredients:
- 1 lb Hot Pork Sausage (or 1 lb thin sliced Polish Kielbasa)
- 1 medium Onion, chopped
- 1 package Onion Soup mix
- 2 teaspoons Garlic Powder
- 2 teaspoons Cajun Seasoning
- 6 cups reduced sodium Chicken Broth, store bought or homemade
- 2 cans (27 ozs) Turnip Greens (I use a Southern Seasoned type)
- 1 can (15 ozs) Blackeye Peas or Purple Hulled Peas, drained
- 1 can (15 ozs) Pinto Beans, drained
- 1 can (15 ozs) Cannellini Beans or Great Northern Beans, drained
- 1-2 teaspoons Habanera Hot Sauce or a milder sauce, if desired. (We like it hot around here.)
Directions:
- Brown meat in a soup pot or Dutch Oven over medium high heat. Don’t use any added oil if using the pork sausage. Use a teaspoon of oil if using kielbasa.
- Add onion; cook until the pork or kielbasa is no longer pink.
- Stir in the onion soup mix, garlic powder, and Cajun seasoning. Add chicken broth and all remaining ingredients. Bring to a boil, then reduce to simmer.
- Cook for 1 hour.
Thank you very much.
o o o
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