2 Tbs. oil, best if you use olive oil
4 parsnips cut into ½ inch pieces (this is about 1 lb. of parsnips)
4 ribs celery sliced
1 turnip cut into ½ inch pieces (¾ of a pound)
1 jalapeno pepper, seeded and chopped
1 Tbs. chopped garlic
2 tsp. salt
½ tsp. cayenne pepper
16 cups reduced fat, low sodium, chicken broth
7 cans (5 oz. each) of chicken, or 5 cups (1 ½ lbs) fresh chicken (cooked)
1 bag (16 oz.) frozen carrots
1 box (10 oz.) frozen broccoli florets
1 box (10 oz.) frozen chopped collard greens
1 ½ cups frozen chopped onions
¼ cup lemon juice
¼ cup chopped fresh dill or 1 tbs. dried dill.
Using a large pot, heat the oil over a medium head.
Add the parsnips, celery, turnip, jalapeno pepper, garlic, salt and cayenne pepper.
Cook all the vegetables until the are crisp-tender...this should take about 15 minutes.
Add the broth, chicken, carrots, broccoli, collard greens, onions, lemon juice and dill.
Bring it to a boil, reduce heat and let it simmer for 5 minutes.
This will make 26 cups of soup.