2 (15.5-oz.) cans cannellini beans, drained and rinsed
4 cups frozen diced onion, red and green bell peppers, and celery
1 teaspoon sugar
1 teaspoon seasoned pepper
How to Make It
Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes.
This was a yummy recipe. I cut it in half because it is just me and it was delicious. I did make a few changes for my taste - used just chopped onions in lieu do the pepper blend and added some garlic. I also added more broth because I thought it needed it. Of course, that could be a miscalculation on my part cutting it in half, but the broth is easy to judge. This recipe is a keeper. I may try it next time with black eyed peas instead do the cannelini beans. OH. I almost forgot. I love pepper vinegar with my greens so I added a few shakes of that when I was cooking. Give this a try, it is really good!!!
I only made minor changes, like fresh turnip greens with chopped turnips, fresh chopped vegetables, and pepper instead of seasoned pepper. The only reason I am docking that star is because that issue that another person has mentioned too. You need to double or triple the liquid in this recipe. I put in the whole quart of broth and added water to allow it to look even close to the photo. I can't say my toddler loved all the greens (she gobbled up the beans and ham), but my husband who is not a great soup fan liked it too.