Soup Bunch
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Makes 8 to 10 servings
Ingredients
  • ½ pound smoked meat or fish (ham hock, back bones, neck bones)
  • 1 small yellow onion, chopped
  • 1 hot pepper (optional), chopped
  • 3 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 bunch leafy greens (collard greens, turnip greens, kale), stemmed and chopped
  • ½ small head green cabbage, cored and chopped
  • 1 small turnip, peeled and cut into ½-inch cubes
  • 1 small rutabaga, peeled and cut into ½-inch cubes
  • 1 small red potato, cut into ½-inch cubes
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • Hot cooked white rice, to serve
  • Garnish: sliced Fresno pepper, black pepper
Instructions
  1. In a large Dutch oven, bring smoked meat, onion, pepper, garlic, thyme, bay leaves, and enough water to cover to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally until meat is tender, about 30 to 45 minutes.
  2. Gradually stir in greens and cabbage, and cook for 10 minutes. Add turnip, rutabaga, potato, salt, and pepper; cook until tender, about 25 to 30 minutes. Discard thyme and bay leaves. Remove meat. (Shred, and stir back into soup, if desired.) Serve with rice. Garnish with Fresno pepper and black pepper, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/soup-bunch/