This is a great recipe from Tampa, where I loved the Cuban restaurants. I had this soup in several restaurants before I found the recipe! Great, hearty winter recipe with navy beans and turnip greens!
INGREDIENTS (for 8 servings):
- 2 ounces salt pork, diced
- 1 large onion, chopped
- 5 (15 ounce) cans navy beans, with juice
- 2 (10 ounce) packages frozen turnip greens with turnip pieces
Place a stock pot or Dutch oven over medium heat. Fry the salt pork for a few minutes to release some liquid. Add onion, and saute until translucent. Stir in the navy beans and turnip greens. Bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes. Serve with home made pepper vinegar and a side of cornbread for restaurant-style dining.