This is a favorite of our guests and is a hearty soup for these frigid days. It is taken from our second cookbook, “Entertaining With Tea” under Harvest Vegetable Soup.
Gather the following ingredients:
1- 32 oz can chicken broth
2- 20 oz cans of seasoned turnip, kale, or collard greens
2- 15 oz cans sliced carrots
2- 15 oz cans corn (optional)
2- 15 oz cans whole or sliced potatoes
Combine all ingredients (including the liquid with the vegetables) in a large pot and heat. Ladle into crocks or soup bowls and serve piping hot. Goes well with a crusty loaf of bread.