Reviewed: Nov. 23, 2009

This soup was not the most appetizing to look at, and I was a little bit nervous. But it was sooo good. It tastes nice and rich and buttery from the navy beens. I did add a little vinegar for some punch.

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cleatuslives

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Reviewed: Jun. 14, 2009

fast, easy, economical, very yummy!

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catherlee

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Reviewed: Apr. 7, 2008

I followed the recipe to a tee and it was delish! Very comforting. Thanks.

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southernhopsing

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Reviewed: Oct. 18, 2007

Not having any salt pork, I kind of improvised a bit. I added some crushed garlic, a diced hot pepper, and sliced turkey bacon in with the onion. Then I made a broth of diced tomatoes and water, to which I added a little bit of soy sauce and some hot sauce. The turnip greens were fresh, and I used Great Northern beans. Served with cornmeal muffins this made a full meal- enough to fill my husband up, which is saying something!

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Renee Marie

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Lompoc, California, USA

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Reviewed: Nov. 21, 2005

Absolutely fantastic! A simple, filling comfort food. I am a Spanish teacher and am bringing this to food day tomorrow for my students.

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KINGMOKIE

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Reviewed: Oct. 24, 2004

I tried this recipe and have made it for friends several times. They always ask for the recipe. It's my favorite winter soup.

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LTUTEN

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Reviewed: Jun. 28, 2004

Sharron; Glad to hear you like our soup. However, here in Tampa and down on the island it is Collard Green soup or Garbonzo bean soup (in English). If you like your recipe, I think you will also like this one. 1cn chicken stock 1 sm cn garbonzo beans 1/2 link chorizo sausage, 1/4 to 3/8" cubed 1/2 med onion, med diced 1T (heaping) garlic, minced 1T tomato paste 1/2 sm potato, 1/4" dice 1 handful collard greens, 1" chop (no stems) In a pot (1 qt), saut'e onions until they just begin to wilt. Add chicken stock and all remaining ingredients. Cook until collards are almost done and turn off heat and let stand, covered, at least 2 hours. Reheat and serve. Serves 2 Enjoy.

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ERICKELLY

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Reviewed: Oct. 21, 2003

I accidentally bought frozen spinach instead of the turnip greens but it was still fabulous! I also left out the pork for personal preference and didn't miss it at all!

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YUMYUM123

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Reviewed: Oct. 14, 2002

Last night was our first freeze of the year, and my husband said this soup was perfect for lunch. It is a very hearty, filling, warming soup. I had dried navy beans and fresh turnip greens on hand so I used them rather than the canned and frozen varieties. I soaked and cooked the beans first and then followed the recipe. For the greens I first chopped them before adding them to the soup--I used a gallon zip bag full and could have used more. I served the soup with homemade cucumber, squash, and beet pickles and a pan of cornbread--a great fall lunch or supper!

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