0:00
- Oh, look. Look at the cupcake thief.
0:03
Look, he's trying to be so quiet.
0:05
He was trying to lift that lid so I wouldn't hear it.
0:08
- Would you like a cupcake?
0:09
- No, thank you. - I got one for you.
0:11
- No, thank you, but I love seeing you
0:14
eat that. - Maybe I have to eat it.
0:19
So anyway, soup tastes mighty good,
0:21
you know, when the weather starts changing.
0:25
a simple southern ham and bean salad
0:29
and I'm gonna start with like a tablespoon of olive oil
0:34
and about a tablespoon of butter.
0:38
I think I'm gonna move that to the bigger eye.
0:49
I got fresh garlic, diced,
0:51
I have ham, I have thyme,
0:54
I have a low sodium chicken base
1:06
chicken-flavored bouillon that comes in a jar.
1:11
And then, I've got two cans of white beans
1:14
that were drained and rinsed.
1:17
And the recipe calls for a can of collard greens,
1:22
or either fresh, shredded collard greens.
1:30
Look what I had in my refrigerator
1:33
that are out of this world.
1:36
My collard greens. I worked so hard on these.
1:43
from Davis Produce here on Highway 80,
1:47
and Sherry and Randy, they just do have the best.
1:52
And it made a bucketful, y'all,
1:57
so I may have to put some of 'em in the freezer
2:01
gonna let 'em go to- - Did you mix?
2:03
the turnip greens too,
2:05
or is it just- - No, uh-uh.
2:06
These collards are collards,
2:08
but then I also bought
2:11
one bunch of mustard greens
2:14
and one bunch of turnip greens,
2:16
and turnip greens are my absolute favorite
2:19
and I love them mixed with mustard greens.
2:23
You know, those mustard green
2:24
gives it that kind of tart thing.
2:26
So, and Michelle Groover
2:31
could eat a whole pot
2:34
of my turnip and mustard greens.
2:37
And I will make cornmeal dumplings
2:42
like my granny taught me to make
2:44
and drop down in that boiling stock.
2:50
One day, I was getting ready for company
2:53
and Michelle walked in.
2:54
God love her, I think she must have been hungry.
2:56
And I had my turnip greens
2:58
and I had made the cornmeal dumplings.
3:02
She stood up there and ate almost every one.
3:06
I think she left me two,
3:09
but I wasn't about to say anything to her
3:11
'cause I knew that child loved them
3:13
and I loved watching her eat 'em.
3:17
So, I just have to make sure I make enough.
3:21
All right, so I'm adding my onion,
3:30
my ham, and hopefully you'll just have some leftover ham
3:34
maybe hanging around from the holidays
3:37
because you know, ham is smoked
3:40
and so it's got a long shelf life to it.
3:43
So, now I'm gonna add my fresh thyme
3:49
and I'm just gonna cook this
3:51
until the onions are kind of transparent,
3:57
and then I'll add our stock.
4:03
Ooh, I wanna put my bay leaf in there.
4:06
I'm gonna go ahead and drop that in.
4:08
I love the flavor of bay leaves in my soups,
4:12
no matter which kind,
4:13
if I'm making chicken or beef or vegetable,
4:17
I love that bay leaf, what it does to it.
4:24
So, this is gonna be delicious.
4:29
A friend shared with me years ago,
4:31
Marilyn Milson shared with me
4:34
her ham and potato soup recipe.
4:39
And I'm telling you what, Marilyn. Folks loved it.
4:44
I don't make my potato soup any other way,
4:49
And I don't know if that's in my second cookbook.
4:55
but y'all do try it because it's out of this world
4:58
and I recommend using Yukon gold potatoes
5:03
'cause they hold up much better than a red potato does.
5:09
So, that's my tip for the day for you.
5:12
Would y'all mind sending me some tips? (giggle)
5:15
'Cause I need some tips from y'all.
5:17
I love to know what y'all are doing.
5:20
So, give this old girl a text
5:24
and just let me know.
5:27
Love to hear y'all's tips.
5:33
Okay, this is already
5:37
looking and smelling good.
5:43
So, I've tried to drain these
5:47
the best that I could
5:48
and I got a good bit of juice out of it.
5:53
So, I'm thinking this would be equal
5:56
to maybe a can of collards,
6:03
I know where there's plenty more if I need it.
6:10
So, this is not gonna take but just a minute
6:16
were just chopped perfect.
6:21
They're small and they'll cook quick.
6:24
So, I'm gonna go ahead and add our stock.
6:39
And I'm gonna add our white beans.
6:44
Another friend of mine
6:47
taught me years and years ago,
6:49
she was from Muncie, Indiana
6:53
how to make bean cake sandwiches.
6:58
And I think that's in one of my cookbooks too, somewhere,
7:01
on white bread with mayonnaise and sliced onion.
7:04
- We did make them. - We did make them.
7:09
Jody Moyer. God love her.
7:12
I'd love to talk to her,
7:16
but I don't have her number.
7:21
All right, so this looks so pretty, y'all.
7:25
I love the collards mixed in
7:32
And like I said, I may add a few more collards,
7:34
but I'm gonna put the lid on this
7:37
and I'm gonna let it simmer for about 20 minutes,
7:41
and then I'm going to be whistling to everybody
7:44
and I'm gonna go out and ring my bell
7:46
and let everybody know that lunch is ready. (giggles)
7:50
Now, you can top yours with a little sour cream
7:55
or you don't have to do anything.
7:59
And it really doesn't need any greenery
8:02
because you got the green from the collards.
8:12
So good on a cold or chilly day.
8:20
This along with some collard greens...
8:21
Oh, collard greens. I've got collard greens on my brain.
8:25
This along with some cornbread.
8:33
I hope y'all will try it because it's a five-minute dish
8:36
and I hope you love it.
8:40
So, speaking of love,
8:42
I send y'all love and best dishes.
8:47
Hey, y'all, it's Paula Deen.
8:49
Now, if you enjoyed this video, be sure to like it
8:52
and click the subscribe button as well as the notification
8:56
bell to be alerted when I post a video.
9:00
Love and Best Dishes Y'all.
