This is a really hearty bean soup perfect for a cold winter day.
Cranberry Bean and Turnip Green Soup
- 1 lb cranberry beans washed and soaked in cold water overnight
- 1 ham hock
- 2 cups chopped mushrooms
- 2 celery ribs diced fine
- 3 tbsp minced garlic
- 1 onion diced fine
- 4 tbsp oregano, chopped fresh
- 4 cups chicken stock
- 1 bunch turnip greens, washed, stems removed and leaves torn into small pieces
- 2 tbsp bacon fat or oil
In a large stock pot heat oil and saute the onion over medium low until golden brown. Add celery and mushrooms and saute until browned. Add garlic and ham hock and sear meat on all sides. Add beans with the soaking liquid, chicken stock and half the oregano. Bring to a boil then simmer until beans are tender, about 1 hour. Remove ham hock and cut meat from it. Add meat, torn turnip greens and remaining oregano to beans. Continue to cook until slightly thickened, about 20 minutes. Serve with crusty bread or cornbread.