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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

372 calories; 22.1 g protein; 57.8 g carbohydrates; 6.1 mg cholesterol; 1290.5 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2003
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! Read More
(16)

Most helpful critical review

Rating: 3 stars
06/28/2004
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. Read More
(47)
20 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/28/2004
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. Read More
(47)
Rating: 5 stars
06/23/2003
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! Read More
(16)
Rating: 4 stars
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! Read More
(11)
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Rating: 5 stars
10/22/2003
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! Read More
(4)
Rating: 5 stars
03/12/2010
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. Read More
(4)
Rating: 5 stars
04/07/2008
I followed the recipe to a tee and it was delish! Very comforting. Thanks. Read More
(4)
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Rating: 4 stars
01/24/2016
I left a star off this very good soup because I believe the author may have forgotten an ingredient. To make this soup thin and look like the picture I added two cups chicken stock and one cup water. Also a "Navy Bean" is a small white bean smaller than a Great Northern. So you are looking for cans of small white beans (they may not be labeled "Navy"). Lastly frozen turnip greens are hard to come by in some western states. However fresh turnip greens and turnips are probably available. I used two bunches of fresh turnip greens stems removed and one small turnip cubed with very good results. "Pepper vinegar" is hot sauce. I served this soup to my guests with several different bottled hot sauces so everyone could select their favorite brand of heat. Read More
(2)
Rating: 5 stars
11/21/2005
Absolutely fantastic! A simple filling comfort food. I am a Spanish teacher and am bringing this to food day tomorrow for my students. Read More
(2)
Rating: 5 stars
10/24/2004
I tried this recipe and have made it for friends several times. They always ask for the recipe. It's my favorite winter soup. Read More
(2)