About gDonna
The photo is my son and myself. Now days you can get a photo made to look old like this one. This photo was taken when this was the new look.

Harry S Truman was president when I was born and world war II had ended. I grew up in a time when lunch was put in a brown paper bag and a sandwich was wrapped with wax paper. There was no such thing as pantyhose, we wore stockings that attached to the rubbery clippy things that attached to the girdle. Convenience stores were not common and when we took a trip we packed a picnic basket because many places did not have fast food. Highways had places to pull over and stop, some with picnic tables. Read more ....

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November 23, 2015

Our tiny garden can make soup

Some people have little room for a garden but even in a small space we can grow enough to make soup

Here the turnip roots are forming

These are collards.

I started with a half a pound of ground pork but you can use beef or chicken or anything you have. You can also make it vegetarian. I browned the meat and drained the fat.

Then I went out to the garden and picked a few things...

Strung and snapped the beans then washed them..

Added three quarts of water because I needed to make a large pot of soup this day.

I went back out and gathered some greens.. Turnip greens, mustard greens and collards. Not a lot, just enough for soup.

Washed them in salt water and vinegar rinse and rinsed them good.

Chopped up the greens...

Since I needed a lot of soup I added a bag of frozen soup mix. This is a good soup mix. My mother and Grandmother use to make soup with soup mix too. She browned meat and added just this and a can of tomatoes. It was always good. This has been around a long time. If I did not have this in the freezer I probably would have gone back out and pulled up a few carrots and chopped them up with a potato too.

I added the soup mix then the greens...

I cut up the two turnip roots...

And I set them aside because turnip roots cook quickly so I wanted to put them in later..

So the soup has been cooking for about twenty minutes and I added the turnip roots...

Then one can of diced tomatoes...

It has turned off cold and this is the beginning of Thanksgiving week so I wanted a good soup to take us through a few days. I made a full cornbread recipe to go with it. My cornbread recipe is on this website under cooking from scratch. It is a half recipe so double it for a 8X8 pan size.

The reason I added so many vegetables is this is a hearty soup that sticks for a good while so you don't get hungry right after you eat it.  This morning I packed my husband a thermos of soup and some cornbread for his lunch today. He was happy to take it with him.

I hope this helps in some way, Grandma Donna

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