Too Good to Be True Turnip Green Soup

I'm a Vietnamese girl from Michigan.  I have never heard of turnip greens or turnip green soup!  If it weren't for me being in Texas and for the awesome Farm-to-Work program, my palate would never have been so enlightened!  Every week, I can order $25 worth of seasonal organic veggies from local farmers.  I don't do it often because it's usually too much for 1 person but it's the season of the greens and I love me some greens!

This is how it works and what I got for 25 bucks*:

turnip greens
2 bunches of mustard greens
collard greens
kale
spinach
bok choy
romaine lettuce
2 heads broccoli
green onions
a bunch of sweet potatoes
an onion
a clove of garlic

*If you don't like something, you can trade whatever you don't want for something you do want. That's cool.  So, I traded in a bunch of green onions for the mustard greens.  Not bad, eh?  Usually, I trade in the okra too because I haven't figured out yet how to cook them right.

So, it was really cold on Saturday and of course, I felt like soup.  FYI, I love soup!  I started a big pot of chicken stock.  I love making stock because it's so easy and yummy!  Here's how you do it.

A couple pounds chicken bones (2 carcasses) or 1 whole chicken
A couple carrots
A few stalks of celery
10-15 whole peppercorns
I recommend roasting these cause it's so much better and just use what you have or be creative:
1 whole onion
1/2 clove of garlic
1 thingy of ginger
Other misc things you can add if you want to experiment:
bay leaves
coriander seeds
lemon grass
whole all-spice
other veggies you have in the fridge that needs to be used
chicken neck

Throw it all in a big pot (about 6 qts.) and fill the pot with cold water, covering the whole chicken.  Then just let it boil and simmer for at least 2-3 hours.  The longer, the better for sure.  Skim off the foamy chicken goo and fat that collects.  Strain off all that goodness and compost or give to your kitty and then make whatever soup floats your boat!  Or freeze a portion of the stock for next time.  You can also turn this stock vegetarian by just omitting the chicken, of course.  I've done it before for my veggie friends and they loved it!

Sorry for the half-empty pot. I had already used half of the stock to make the turnip green soup but you can see I've got chicken neck and bones and carrots and all kinds of stuff in there!  That's what makes a good soup.

Then, I had to figure out what to do with all my Farm-to-Work veggies and my stock. So, while it was simmering, I googled "turnip greens" and came up with a few turnip green soup recipes.  Perfect!  I never heard of it before but I love soup.  The basic recipe calls for turnip greens in a stock with navy beans.  Well, I didn't have navy beans nor am I a huge fun of them so I just used what I had, lentils and a can of black beans.  The nice thing is you can use whatever kind of beans you like. I didn't follow any of the recipes and just made up my own awesome impromptu version of turnip green soup recipe:

1 1/2 - 2 qts of stock (medium pot)

1 bunch of fresh turnip greens, dice the turnips and cut the greens in 2 inches or so. (I suppose you can use the frozen ones too)

1 small onion, diced

1 can black beans, strained and rinsed

1/3-2/3 cup lentils

1 tbsp. olive oil

salt and pepper to taste

Saute the onions in a little olive oil.  Then add your stock and bring to a boil.  Add the lentils first, since they take the longest to cook.  Simmer for 20 minutes or until cooked.  About 10 minutes after the lentils, add the turnips.  They're like potatoes, so they take a while but not as long as the lentils.  Then when your lentils and turnips are cooked, add the turnips and can of black beans and turn off the heat.  It'll be enough to cook. You don't want to overcook the greens and the black beans.  Salt and pepper to taste.  Then you got yourself some yummy and ultra healthy (high in Vitamins K, A, and C) turnip green soup!!!  

I don't know what turnip green soup is supposed to taste like, but I don't think it matters as long as it's got turnip greens in it and it's yummy!