2 cans white kidney beans (plus 2-3 cans water)
1 lg. pkg. frozen turnip greens with diced turnips
1 pkg. Chorizos (Spanish sausage) 1 pkg. has 2 links
1 level tsp. minced garlic
1 med. to lg. onion, chopped
2/3 c. diced green bell pepper, optional
2 env. jamon bouillon (Spanish ham seasoning) or a piece of lean smoked ham hock
Salt, pepper, dried thyme leaves, onion powder, Tabasco & celery salt to taste

Put all ingredients in large pot except Chorizos. Place on stove on burner, set at medium-high. Carefully slit lengthwise casein on chorizo sausages. Remove the casein or skin and thinly slice the chorizos. Add to pot. Bring to gentle boil. Cover pot. Lower heat to between low and simmer. Place heat diffuser under pot. Cook and cook and cook gently, adding water as needed. In about 1 1/2 to 2 hours it's soup!