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Cuban Green Soup

Cuban Green Soup

  • Prep

    1 m
  • Cook

    30 m
  • Ready In

    31 m
SBEARLY

SBEARLY

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.

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Original recipe yields 8 servings

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Nutrition

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

Directions

  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

ERICKELLY
44

ERICKELLY

6/28/2004

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.

CJBURGESS
15

CJBURGESS

6/22/2003

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
10

Renee Marie

10/18/2007

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!

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