Old-South Vegetable Bouillon

Oxmoor House
about 3 cups


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1 1/2 pounds turnip greens, cleaned
1 (28-ounce) can whole tomatoes, undrained
1 (14 1/2-ounce) can whole tomatoes, undrained
Salt and pepper to taste


Place greens in a medium Dutch oven; add tomatoes. Cook over low heat until steam begins to form. Cover and cook 1 1/2 hours, stirring occasionally. Remove from heat, and cool slightly.

Strain cooled mixture through cheesecloth; discard turnip greens and tomato pulp. Clarify bouillon according to procedure.

Season bouillon with salt and pepper. Serve bouillon warm or chilled as an appetizer or use as a foundation for other soups or stews.

Created date

February 2010