The turnip greens are growing. I had to thin out this section of the garden. Soup's on! Today's fare included the wilted turnip greens and a few small turnips, thinly sliced ham, garden garlic. Can't get much fresher than that!
Last winter when time was plentiful, I froze and canned chicken stock ... and cooked white beans to freeze. These are handy items to have available for a quick batch of soup at lunch time.

To freeze cooked beans: Sort and wash your beans. Soak overnight. Discard the water and place the beans in a large pot. Add water to cover the beans by one inch. Add some diced ham if available (optional). Add a few pinches of salt and bring to a boil cooking until just barely tender. Let cool. Ladle beans and liquid into freezer jars 2/3's full to allow for expansion when frozen. Label the container and date. These will keep frozen in a deep freezer for at least six months. To thaw and use, just remove from the freezer a few hours ahead of time. I like to rinse the beans before adding to soups. If I'm short on containers, I've used plastic quart size freezer bags ... just squeeze out the air before freezing.