Cuban Green Soup

Cuban Green Soup

17
SBEARLY 0

"This is a great recipe from Tampa, where I loved the Cuban restaurants. I had this soup in several restaurants before I found the recipe! If you have a small army to feed, you may add a few potatoes and stalks of celery. I have never done that even when serving for several teenage boys!! This soup freezes well."

Ingredients

31 m servings 372 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1290 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. Place a stock pot or Dutch oven over medium heat. Fry the salt pork for a few minutes to release some liquid. Add onion, and saute until translucent. Stir in the navy beans and turnip greens. Bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes. Serve with home made pepper vinegar and a side of cornbread for restaurant-style dining.
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Reviews

17
  1. 19 Ratings

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Sharron; Glad to hear you like our soup. However, here in Tampa and down on the island it is Collard Green soup or Garbonzo bean soup (in English). If you like your recipe, I think you will...

Last night was our first freeze of the year, and my husband said this soup was perfect for lunch. It is a very hearty, filling, warming soup. I had dried navy beans and fresh turnip greens on...

Not having any salt pork, I kind of improvised a bit. I added some crushed garlic, a diced hot pepper, and sliced turkey bacon in with the onion. Then I made a broth of diced tomatoes and water,...