Cuban Green Soup recipe

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Ingredients

2 ounces salt pork, diced
1 large onion, chopped
5 (15 ounce) cans navy beans, with juice
2 (10 ounce) packages frozen turnip greens with turnip pieces

Nutrition Info

372 calories
carbohydrate: 57.8 g
cholesterol: 6.1 mg
fat: 7 g
fiber: 15.4 g
protein: 22.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 1290.5 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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