Old Fashioned Turnip Green Soup with Jalapeno Cornbread Croutons
•· Colder nights are coming. Do you have your soup repertoire down yet? Try this recipe that is not only easy to prepare but is super easy on your wallet. When I learned about this soup from one of our shoppers, I never believed that something so simple would be so perfect. You can add things from the pantry to the soup or do it just like the recipe reads. Either way, you will be happy and warm!
Cathy Borden for Bruno's Supermarkets
•· 1 Bag Frozen Chopped Turnips 16 oz $1.50
•· 1 Can Best Yet Blackeyed Peas $.89
•· 1 Can Best Yet Great Northern Beans $.89
•· 2 Cans College Inn Chicken Broth $1.00 each
•· ¾ Pound Ham $4.00
•· 2 pieces of Homemade Jalapeno Cornbread $.75
Directions: $9.03 price for meal
- 1. Cut Ham into bite sized cubes and sauté in a teaspoon of oil in a large Dutch oven or soup kettle. Pour in both cans of chicken stock and heat over medium heat. Add frozen greens and stir. Drain and rinse black eyed peas and add along with Great Northern Beans and add to pot. Cook this mixture until it is thoroughly heated. I like to simmer it for about 12 minutes so that the flavors have a chance to intensify. Add Salt and Pepper to taste.
- 2 Cut cornbread into crouton sized pieces and place on cookie sheet. Place in oven
which has been set on broil setting or toaster oven. Keep an eye on this, it is a pretty quick process, toast cubes until they have had a chance to develop a toasty crust.
Second Round Supper:
This is a great soup as well as a super side dish. Try this for a great use of the leftovers. This meal is just like the soup meal, it will feed (atleast) 4 people and is under $10.00!
Oven Baked Macaroni and Cheese
with Southern Greens and Sliced Tomatoes
1 Family Sized Stouffer's Macaroni and Cheese $5.89
1 Ripe Red Tomato sliced $1.09
Leftovers from Turnip Green Soup drained of Stock (leftovers!)