Greens and Beans Soup
6 servings
For 25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
⅔ cup provides:
- legume as meat alternate: 1½ oz equivalent meat alternate and ¼ cup vegetable; or legume as vegetable: 5⁄8 cup vegetable.
Ingredients
Greens and Beans Soup
| 1 Tbsp Canola oil |
| ½ cup Onions, fresh, peeled, ¼ |
| ⅔ cup Sweet potatoes, fresh, peeled, ½ |
| 2½ cups (2½ cups = 14 oz) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed OR garbanzo beans, dry, cooked |
| ½ tsp Paprika, dried, ground |
| ½ tsp Cinnamon, dried, ground |
| ½ tsp Ginger, dried, ground |
| ½ tsp Cumin, dried, ground |
| 1 tsp Thyme, dried, ground |
| ½ tsp Salt, table |
| ¼ tsp Black pepper, ground |
| 5 cups Collard greens, raw, stems removed, chopped into long thick strips (chiffonade), packed |
| ¼ cup Salsa, tomato, traditional (not chunky) |
| 2 cups Water |
Greens and Beans Soup Directions
- Heat oil in a medium stockpot on medium–high. Add onions and sweet potatoes; sauté until onions are soft. Do not brown.
- Add garbanzo beans (chickpeas) and dried spices. Continue cooking, stirring frequently, for 1 minute or until seasonings have fully coated the vegetables.
- Add collard greens, and cook for 1 minute, stirring frequently.
- Add salsa and 1 cup of water. Bring to a boil.
- Reduce heat to medium, and simmer covered for 25–30 minutes or until soup has thickened and sweet potatoes are tender. Check frequently to make sure stew is not sticking to the bottom of the pot. Add more water if needed. Heat to 140 °F or higher for at least 15 seconds.
- Serve ⅔ cup.
Critical Control Point: Hold at 140 °F or higher.
Notes
Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
