E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Southern Greens Soup Louise "Lou" Fuller | September 7, 2016 This recipe is from Louise S. “Lou” Fuller, wife of Ed Fuller, president of the National Cornbread Festival, which is held each year in Lodge’s hometown, South Pittsburg, Tennessee. To no one’s surprise, Lou likes to serve this with hot cornbread! Level Intermediate Prep Time 10 minutes Cook Time 25 minutes Serves 4 Cook it With Our 7 Quart Cast Iron Dutch Oven Ingredients 1 medium onion, chopped 2 tablespoons canola oil 4 cups water 1 package Knorr's dry vegetable soup mix 2 pounds turnip greens, washed well, drained, and chopped 1 20-ounce can white beans, drained 1 14-16-ounce package Polish sausage, sliced Directions In a 7 Quart Dutch Oven over medium-high heat, cook the onion in the oil until softened, stirring a few times. Add the water and soup mix and stir to combine. Bring to a boil and simmer for 5 minutes. Add the turnip greens and simmer 10 minutes. Add the beans and sausage and simmer until the greens are tender, about another 15 minutes. If you want it more “soupy,” add hot water. Contributed By: Louise "Lou" Fuller Lou Fuller is a contributor for A Skillet Full and The Lodge Cast Iron Cookbook. She is the wife of Ed Fuller, the first president of The National Cornbread Festival. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Southern Greens Soup Louise "Lou" Fuller | September 7, 2016 This recipe is from Louise S. “Lou” Fuller, wife of Ed Fuller, president of the National Cornbread Festival, which is held each year in Lodge’s hometown, South Pittsburg, Tennessee. To no one’s surprise, Lou likes to serve this with hot cornbread! Level Intermediate Prep Time 10 minutes Cook Time 25 minutes Serves 4 Cook it With Our 7 Quart Cast Iron Dutch Oven Ingredients 1 medium onion, chopped 2 tablespoons canola oil 4 cups water 1 package Knorr's dry vegetable soup mix 2 pounds turnip greens, washed well, drained, and chopped 1 20-ounce can white beans, drained 1 14-16-ounce package Polish sausage, sliced Directions In a 7 Quart Dutch Oven over medium-high heat, cook the onion in the oil until softened, stirring a few times. Add the water and soup mix and stir to combine. Bring to a boil and simmer for 5 minutes. Add the turnip greens and simmer 10 minutes. Add the beans and sausage and simmer until the greens are tender, about another 15 minutes. If you want it more “soupy,” add hot water. Contributed By: Louise "Lou" Fuller Lou Fuller is a contributor for A Skillet Full and The Lodge Cast Iron Cookbook. She is the wife of Ed Fuller, the first president of The National Cornbread Festival. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
