Reviewed: Nov. 15, 2011

Very comforting dish and super easy to make. We used thick cut bacon instead of salt pork and added about a cup of beef stock. Also added some hot pepper flakes to give it some kick.

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Reviewer:

LEBaldwin

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Reviewed: Sep. 14, 2011

Is there broth missing from the recipe? It was too thick. I was hoping for a lighter, brothy soup. Next time I will add chicken or vegetable broth. Mine looked nothing like the picture....I strained out the canned juice, added chicken broth and had the best tasting soup that I have had in awhile. The canned juice tasted "canny". Veggie or chicken broth did the trick. I can't wait to make it again. Very homey and nourishing. And it is good with home made pepper vineger and a side of hot buttered cornbread. Add a bottomless glass of iced tea and this dish takes a southern turn.

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Reviewer:

farmboy1959

Reviewed: Mar. 11, 2010

I had to make a few modifications. I started with dried Navy beans. After I soaked them I rinsed and drained them. I needed liquid so I added a pint of homemade chicken stock. I couldn't find turnip greens either fresh or frozen so I used some beautiful fresh beet greens. I realize these are significant changes, but I feel one of the things that makes a good recipe is flexibility. It may not be the traditional Cuban dish, but it sure tasted good. I look forward to making it again when I locate turnip greens. Thanks for sharing.

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Nov. 23, 2009

This soup was not the most appetizing to look at, and I was a little bit nervous. But it was sooo good. It tastes nice and rich and buttery from the navy beens. I did add a little vinegar for some punch.

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Reviewer:

cleatuslives

Reviewed: Jun. 14, 2009

fast, easy, economical, very yummy!

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Reviewer:

catherlee

Reviewed: Apr. 7, 2008

I followed the recipe to a tee and it was delish! Very comforting. Thanks.

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Reviewer:

southernhopsing

Reviewed: Oct. 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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Reviewer:

Renee Marie

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Lompoc, California, USA

Reviewed: Nov. 21, 2005

Absolutely fantastic! A simple, filling comfort food. I am a Spanish teacher and am bringing this to food day tomorrow for my students.

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Reviewer:

KINGMOKIE

Reviewed: Oct. 24, 2004

I tried this recipe and have made it for friends several times. They always ask for the recipe. It's my favorite winter soup.

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Reviewer:

LTUTEN

Reviewed: Jun. 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.

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