Cuban Green Soup


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.

Prep Time:
1 mins
Cook Time:
30 mins
Total Time:
31 mins
8 servings


  • 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


  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.

Nutrition Facts (per serving)

372 Calories
7g Fat
58g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 372
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 6mg 2%
Sodium 1291mg 56%
Total Carbohydrate 58g 21%
Dietary Fiber 15g 55%
Total Sugars 2g
Protein 22g
Vitamin C 22mg 108%
Calcium 209mg 16%
Iron 6mg 34%
Potassium 846mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.