* 2 tablespoons of oil (olive oil is recommended)
* 4 parsnips (about 1 pound) cut into 1/2 inch pieces
* 4 ribs of celery
* 1 turnip (about 3/4 of a pound) cut into 1/2 inch pieces
* 1 jalapeno pepper, seeded and chopped
* 1 tablespoon of chopped garlic
* 2 teaspoons of salt
* 1/2 teaspoon of cayenne pepper
* 16 cups of reduced fat, low sodium chicken broth
* 7 (5 oz.) cans of chicken or 1 1/2 pound (5 cups) cooked fresh chicken
* 1 bag (16 oz.) frozen carrots
* 1 box (10 oz.) frozen broccoli florets
* 1 box (10 oz.) frozen chopped collard greens
* 1 1/2 cups frozen chopped onions
* 1/4 cup of lemon juice
* 1/4 cup chopped fresh dill or 1 tablespoon dried dill
Directions: Heat the oil over medium heat in a large soup pot. Add the garlic, salt, cayenne pepper, jalapeno, parsnips, celery, and turnip to the pot. Cook these until the vegetables are tender but still crisp, which will take approximately 15 minutes. Next, add the carrots, collard greens, broccoli, onions, chicken broth, and lemon juice to the pot. Bring to a boil, then reduce the heat and allow the soup to simmer for 5 minutes. This recipe is said to make approximately 26 one cup servings. There may be slightly different versions of this recipe, but this one is the most common.
