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.


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

  1. Heat oil in a medium stockpot on medium–high. Add onions and sweet potatoes; sauté until onions are soft. Do not brown.
  2. Add garbanzo beans (chickpeas) and dried spices. Continue cooking, stirring frequently, for 1 minute or until seasonings have fully coated the vegetables.
  3. Add collard greens, and cook for 1 minute, stirring frequently.
  4. Add salsa and 1 cup of water. Bring to a boil.
  5. 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.
  6. Serve ⅔ cup.
    Critical Control Point: Hold at 140 °F or higher.


Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).

Sorry, this website uses features that your browser doesn’t support. Upgrade to a newer version of Firefox, Chrome, Safari, or Edge and you’ll be all set.