Cuban Green Soup Recipe -
Cuban Green Soup Recipe
  • READY IN 31 mins

Cuban Green Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    1 min
  • COOK

    30 mins

    31 mins


  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 More Reviews

Most Helpful Positive Review
Jun 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!

Most Helpful Critical Review
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.


19 Ratings

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!

Apr 07, 2008

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

Oct 22, 2003

I accidentally bought frozen spinach instead of the turnip greens but it was still fabulous! I also left out the pork for personal preference and didn't miss it at all!

Mar 12, 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.

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.

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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  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 57.8 g
  • 19%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 15.4 g
  • 62%
  • Protein
  • 22.1 g
  • 44%
  • Sodium
  • 1290 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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