Cuban Green Soup

Cuban Green Soup


"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 {{adjustedServings}} servings 372 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
How to Make Minestrone Soup

See how to make classic, comforting minestrone soup.

Split Pea Soup with Rosemary

See how to make a simple, savory, and budget-friendly split pea soup.

Rate recipe

Your rating


Reviews 17

  1. 19 Ratings


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 also like this one. 1cn chicken stock 1 sm cn garbonzo beans 1/2 link chorizo sausage, 1/4 to 3/8" cubed 1/2 med onion, med diced 1T (heaping) garlic, minced 1T tomato paste 1/2 sm potato, 1/4" dice 1 handful collard greens, 1" chop (no stems) In a pot (1 qt), saut'e onions until they just begin to wilt. Add chicken stock and all remaining ingredients. Cook until collards are almost done and turn off heat and let stand, covered, at least 2 hours. Reheat and serve. Serves 2 Enjoy.


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 hand so I used them rather than the canned and frozen varieties. I soaked and cooked the beans first and then followed the recipe. For the greens I first chopped them before adding them to the soup--I used a gallon zip bag full and could have used more. I served the soup with homemade cucumber, squash, and beet pickles and a pan of cornbread--a great fall lunch or supper!

Renee Marie

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, to which I added a little bit of soy sauce and some hot sauce. The turnip greens were fresh, and I used Great Northern beans. Served with cornmeal muffins this made a full meal- enough to fill my husband up, which is saying something!