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Michael in Phoenix

I made this last night. It was good, and I'd make it again, but we all agreed...


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Joined: Dec 9, 2005

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Posted to Thread #23060 at 2:48 pm on Oct 16, 2012

...that if you like this soup, you'll love my version of a recipe Curious1 posted awhile back. The link is to her recipe. Here are two versions I like:

Mixed-Greens and Sausage Soup with Tortellini

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion, small dice
6 large garlic cloves, pressed
4 bay leaves
1 tablespoon chopped fresh thyme (fresh is so much better than dried in this soup)
1 tablespoon chopped fresh oregano (same idea)
1 12 – 16 ounce package of Italian-style chicken sausages, sliced into 1/4-inch-thick rounds, or your favorite italian sausage
6 cups low-salt chicken broth
2 14.5-ounce cans petite diced tomatoes in juice
1 teaspoon hot pepper sauce (I use Tobasco)
1/8 teaspoon ground allspice
1 12-ounce bag mixed turnip, mustard, and collard greens, any thick stems cut away (about 12 cups packed)
1 large package of fresh cheese tortellini

Heat oil in large pot over medium heat. Add onion, garlic, bay leaves, thyme and oregano. Sauté until onion is tender, about 5 minutes.

Add sausage; sauté 3 to 4 minutes.

Add broth, tomatoes with juice, hot sauce, and allspice; bring to simmer, stirring occasionally.

DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.

Add greens to simmering soup. Cook greens uncovered 10 minutes, stirring occasionally.

Add tortellini. Cover; reduce heat to low. Simmer until cooked through, 20 to 25 minutes. Season soup with salt and pepper.

Serve and enjoy!

And a version with pozole:

Mixed-Greens and Sausage Soup with Mexican Hominy (Pozole Corn)

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion, small dice
6 large garlic cloves, pressed
4 bay leaves
1 tablespoon chopped fresh thyme (fresh is so much better than dried in this soup)
1 12 – 16 ounce package of chicken jalapeño sausages, sliced into 1/4-inch-thick rounds
6 cups low-salt chicken broth
2 14.5-ounce cans petite diced tomatoes in juice
1 teaspoon hot pepper sauce (I use Tobasco)
1/8 teaspoon ground allspice
1 12-ounce bag mixed turnip, mustard, and collard greens, any thick stems cut away (about 12 cups packed)
1 28-ounce can white hominy, drained and rinsed

Heat oil in large pot over medium heat. Add onion, garlic, bay leaves, and thyme. Sauté until onion is tender, about 5 minutes.

Add sausage; sauté 3 to 4 minutes.

Add broth, tomatoes with juice, hot sauce, and allspice; bring to simmer, stirring occasionally.

DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.

Add greens to simmering soup. Cook greens uncovered 10 minutes, stirring occasionally.

Add drained and rinsed hominy. Cover; reduce heat to low. Simmer until cooked through, 20 to 25 minutes. Season soup with salt and pepper.

Serve and enjoy!

Michael


NOTES: Chop greens into bite-sized pieces and remove thick stems. (No need to remove ALL stems, just the thick, woody pieces.)

I use Trader Joe's Chicken Jalapeño Sausage in the 12 oz. package. Very good and lower in fat.

Trader Joe's also has bagged greens in a one-pound pack. I use the whole bag. It contains collard greens, mustard greens and turnip greens. Simple and easy! I don't know if I would make this soup if I had to clean and trim all the greens by hand. Call me lazy!

Link: http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=166779


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