5 oz. of chopped Country Ham (You can use left-over baked ham, if you wish)
1 large chopped onion
3 stalks of chopped celery
1 tsp. of chopped garlic
8-10 chopped baby red skin potatoes
2 – 32 oz. Boxes of Chicken Broth
1 – 12 oz. Package of Baby Lima Beans
1 – 12 oz Package of Frozen Turnip Greens (I like Pic-Sweet)
Tony Cachere’s Cajun Seasoning to Taste
Salt, Pepper and Garlic Salt to Taste
On Medium Heat Warm the 2 Tbsp. of Olive Oil in a stock pot or family sized soup pot.
When the oil starts to sizzle a little add the chopped Country Ham and saute for 5 mins.
Then, add the chopped onion, celery and garlic to the pot with the Ham and continue to saute until the onions and celery are translucent (about 10 mins).
When vegetables are translucent, add the 2 boxes of Chicken Broth, chopped red potatoes with the skin on, the frozen Baby Lima Beans and the Turnip Greens to the pot, raise the heat to medium high and bring the mixture to a boil for about 20 minutes. Then reduce the heat to medium low. Place a lid on the pot and let the soup simmer for about 30 more minutes or until the potatoes and Lima Beans are tender.
Enjoy with with my famous Southern Gourmet Ham, Cheese & Jalapeno Cornbread! This soup is sure to be a hit in this cold weather!
Shout out to my awesome brother, Chef Michael Smith, for teaching me this recipe! He’s one of the best cooks I know!
This recipe is copyrighted @wordpress.com. All rights reserved by B.Kay Jones, www.freetipsfromredlips.com