February 21, 2017

Quick Tasty Soup from Canned Greens

In cold weather we eat a lot of soup for lunch; something tasty to warm our innards after working out in the cold all morning. I can soups ahead of time and sometimes I just throw leftovers together for Scrap Soup. This recipe uses canned greens and takes only a few extra steps to make a really good soup.

A pint jar of canned greens.
Here I have lambs quarters.

First make a roux. Mine is 1 tbsp melted fat from pork roast drippings
and 2 tbsp flour, although any fat will do. Blend and brown if desired.

Drain the liquid from greens into roux.

Use a whisk to smooth out lumps.

Whisk in your desired liquid until the soup base is the consistency
you like. Liquids can include water, milk, broth, or vegetable juice.

Stir in greens and any other ingredients you like, such as sauteed
onions, bits of ham, sour cream, grated cheese. Season as desired.

Bring to a simmer and serve. Makes 2 soup cups for soup
and sandwiches or one large meal-size bowl of soup.

17 comments:

Sam I Am...... said...

Thank you for the recipe as I LOVE greens! Mustard greens, turnip greens....you name it...spinach. The soup looks delicious!

Ed said...

Lambs quarter! Up here that is considered a noxious weed and must be immediately killed before the world comes to an end! I'll have to go pick some sometime and cook it up for my farmer dad just to see his reaction.

Leigh said...

Greens are the best! Even as a kid my favorite vegetable was spinach, which most of my friends thought was weird, LOL

Leigh said...

To a farmer, I'm sure it is! Funny how different perspectives can be so dramatically different. Actually, it's an excellent cooked green - better than spinach!

Mama Pea said...

Perfect! I have a Lamb's Quarters Quiche recipe that is really good. We, too, eat a lot of soup but I must admit I never thought of using primarily greens as the soup base. Thanks, Leigh.

Rain said...

That looks so good. It got cold overnight here and a bowl of hot cauliflower soup is being heated up for me as I type! I LOVE that little whisk...I have one too, I mostly use it to whip up some foam from my milk to make fancy coffees!

Leigh said...

And thank you for mentioning lamb's quarters quiche. That sounds really good too! Will have to try it as soon as the lamb's quarter comes up.

Leigh said...

I'm not even sure where that little whisk came from but I love mine too. I use it all the time, especially for whisking out lumps. :)

1st Man said...

Wow that looks delicious! I'm not familiar with Lamb's Quarters but we love greens of all kinds too, mustard, collard, kale, spinach it doesn't matter. I never thought about something like this. I have to ask (though I'll search your blog too) do the greens have to be pressure canned? We had such great luck with greens this fall and it was coming in faster than we could use it. I don't have a clue about pressure canning and need to be confident with regular canning first before I branch out, ha.

Thanks!!! Great post!!

Leigh said...

I don't recall if I've ever done a post on canning greens, but you're correct, they must be pressure canned. Pints 1 hour 10 minutes, quarts 1 hour 30 minutes (at 10 pounds pressure). They make a really nice addition to the pantry selection of canned vegetables. :)

Sandy said...

Leigh,

Your soup really looks delicious!!! We're heading to your place for dinner :-) Thanks for sharing!!

Mrs Shoes said...

Brocolli, or potato, or cauliflower soup is always a hit here.

Mrs Shoes said...

Also, even though I have a stew cooking in the crock pot, now I really want soup instead. Thanks for that. :-)

Lynda D said...

Anything made from roast dripping is going to taste great.
Yum,Yum Yum

Leigh said...

We'd love to have you!

Leigh said...

Yummy to all your soups. Stew and roast leftovers often become soup around here!

Leigh said...

You know, the type of fat really makes a huge flavor difference. Those roast drippings were too good to go to waste!