HAT’S ON HAND VEGETABLE SOUP Here is a simple recipe for chunky vegetable soup using ingredients that you have on hand. This is easy to make and can be served as a starter or as a main course. Don’t worry if you don’t have every vegetable listed; this soup recipe is very flexible. Use whatever you have on hand. 1 onion, diced 2 stalks celery, thinly sliced 2 carrots, thinly sliced 2 teaspoons vegetable oil 8 cups water or low sodium or low fat vegetable stock 2 cloves garlic, minced 1 sweet potato or rutabaga, diced 1 cup green beans, cut into bite-size pieces 1/2 cup fresh peas 1 cup chopped cabbage, kale, collards, or other green 1 tablespoon fresh or 1 teaspoon dried herbs (thyme, rosemary, tarragon, savory, etc.) 1/2 cup minced fresh parsley salt and black pepper to taste Place onion, celery, carrots, and oil in large soup pot. Sauté 10 minutes over medium heat until onions are soft. Add water or stock, garlic, potatoes, beans, and vegetables. Bring to boil. Cover and simmer 20 to 30 minutes until potatoes are tender. Add remaining ingredients except parsley, and seasonings. Simmer 10 minutes until vegetables are tender. Remove from heat. Stir in parsley. Season with salt and black pepper

NANA'S COLLARDS GREENS

Collard Greens

Ingredients
1 pound smoked turkey tails
5 bunches collard greens - rinsed, trimmed and chopped (4 bags of *pre-washed greens
2-3 cups water (just to cover the meat)
5 cups chicken stock or (low sodium chicken stock in the can or cartons)
2 tablespoons minced garlic
1 onion coarsely chopped
1 tablespoon cider vinegar
1 teaspoon granulated sugar (artificial sweeteners)
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper, or to taste

Preparation:
In an extra large pot, bring smoked turkey tails and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 30 hour.

Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure approximately 3 or 4 times to ensure they are clean and free of sand, grit and insects. Cut out the thickest part of stems that runs down the center and coarsely chop the greens.

Increase the heat under the smoked turkey tails to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot.

Stir in the broth, garlic, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover. Cook, stirring occasionally about 2 hour or until the greens are tender. When done taste and adjust **seasoning.
smoked turkey tails and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread.

*wash your pre-washed greens just one time, yes they need to be washed because no respectful soul sister would just dump a bag in the pot.
** If it need a little salt, this is the time to add the salt.