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Mustard Green Soup Recipe

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This recipe for Mustard Green Soup, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Johnson, Ph.D Student, Cancer Biology Program
Added: Friday, September 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp extra virgin olive oil
2 cans small northern (white) beans
1 28oz. can diced tomatoes
1 large package mustard greens, about 2 lbs.
8 garlic cloves
2 small yellow onions or one large
1tbsp dried Italian seasoning
6 cups chicken or ham stock
4 bay leaves
1tbsp tumeric
2 tbsp ground cumin or whole cumin seeds
1tbsp ground Chinese ginger
3tbsp mirin, or other white cooking wine

Directions:
Directions:
Saute onion and garlic in oil for about 2 or 3 minutes in large soup pot. Add cumin, tumeric, Italian seasoning and ginger, sautee 30 seconds.
Add mustard greens and mirin and cook until wilted
Add 4 cups stock to pot along with bay leaves
Add 1.5 cans of beans and all tomatoes to soup.
In a blender, combine remaining beans, and 2 cups stock until smooth, then add to soup to thicken. Blend more soup to create desired consitancy.
Heat until warm, serve!

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This soup is delicious!

 

 

 

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