- Dish type
- Bean and lentil soup
- Bean soup
I learnt this recipe after tasting this soup in Cuban restaurants. This soup also freezes well.
19 people made this
- 55g salt pork or pancetta, diced
- 1 large onion, chopped
- 5 (410g) tins haricot beans, with liquid
- 600g turnip greens, roughly chopped
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Place a stock pot or casserole over medium heat. Fry the salt pork for a few minutes to release some liquid. Add onion, and saute until translucent. Stir in the haricot beans and turnip greens. Bring to the boil, reduce heat to medium-low, and simmer for about 30 minutes.
Salt pork comes from the pork belly and is quite fatty and unsmoked. You might be able to find it in Eastern European or Caribbean markets. In a pinch, use pancetta instead.
Reviews & ratingsAverage global rating:(20)
Reviews in English (18)
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 stock1 sm cn garbonzo beans1/2 link chorizo sausage, 1/4 to 3/8" cubed1/2 med onion, med diced1T (heaping) garlic, minced1T tomato paste1/2 sm potato, 1/4" dice1 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 2Enjoy.-28 Jun 2004
Last night was our first freeze of the year, and myhusband said this soup was perfect for lunch. It isa very hearty, filling, warming soup. I had dried navybeans and fresh turnip greens on hand so I used themrather than the canned and frozen varieties. I soakedand cooked the beans first and then followed therecipe. For the greens I first chopped them before addingthem to the soup--I used a gallon zip bag full and couldhave used more. I served the soup with homemade cucumber,squash, and beet pickles and a pan of cornbread--a greatfall lunch or supper!-14 Oct 2002
by Renee Marie
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!-18 Oct 2007