Vegetable Bean Soup

• 5 cups Turnip Greens
• 4 slices Bacon
• 1 whole Onion
• 5 cloves Garlic
• 3 stalks Celery
• 4 whole Carrots
• 2 cups Black Eyed Peas, Fresh Or Frozen
• 1 cup Field Peas (such As Acre Peas) Fresh Or Frozen
• 1 can (14 To 15 Oz. Size) Pinto Beans
• 1 can (14 To 15 Oz. Size) Black Beans
• 5 cups Chicken Or Vegetable Stock
• 2 cans (14.5 Oz. Size) Diced Tomatoes
• 2 teaspoons Salt
• 2 teaspoons Pepper
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Thyme
• 1 teaspoon Rosemary
• 1 whole Bay Leaf
• 1 Tablespoon Old Bay

1. Wash your greens and remove the ribs. I wash mine at least 5 times and then drain them well. Slice them into strips, separating the turnip greens and the turnip roots.
2. Cut the bacon into 1-inch strips. Chop all of the vegetables into small cubes.
3. In a large stock pot on medium heat, add the bacon. Let it cook until the bacon starts to render some fat in the bottom of the pot. Add the onion and garlic, cook until onion is soft. Add the celery, carrots, peas, turnip roots, and beans. Add the chicken stock, tomatoes, turnip greens, and seasonings. Simmer for 60-70 minutes or until everything is tender.
4. Note: Where I live it is very easy to find fresh peas. Most grocery stores sell frozen packages of black eyed peas and different types of field peas. Use what works for you.

greens, bacon, onion, garlic, stalks celery, carrots, black eyed, pinto beans, black beans, chicken, tomatoes, salt, pepper, red pepper, thyme, rosemary, bay leaf, bay

Taken from tastykitchen.com/recipes/soups/vegetable-bean-soup/ (may not work)