Cuban Green Soup Recipes
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.
Provided by SBEARLY
Categories Soup
Time 31m
Yield 8
Number Of Ingredients 4
Steps:
- 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 : Calories 372 calories, Carbohydrate 57.8 g, Cholesterol 6.1 mg, Fat 7 g, Fiber 15.4 g, Protein 22.1 g, SaturatedFat 2.4 g, Sodium 1290.5 mg, Sugar 1.5 g
CALDO GALLEGO ESTILO CUBANO - GALICIAN SOUP CUBAN STYLE
Loosley based on various recipes I found on the internet but it is with Jesus Tarifa's, our chef here at the home, help and guidance that brought the recipe to post. It brings back a lot of fond memories but when it was made in our home in Cuba it was made with bacon and chorizos only! It is a robust soup that is hearty and delicious! It is a whole meal and is wonderful! It hails from Spain but the Cubans adopted it as their own, as they have with many of their recipes. Here, we have made it with collard greens but it can be made with Swiss chard, kale, or even spinach. These beans do better if soaked overnight.
Provided by Manami
Categories Collard Greens
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
- Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
- Skim the froth and scum that comes to the top.
- Season to taste.
- Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
- Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
- Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
- Buen provecho!
Nutrition Facts : Calories 324.1, Fat 11.1, SaturatedFat 3.6, Cholesterol 17.6, Sodium 1322.9, Carbohydrate 38.6, Fiber 8.2, Sugar 3, Protein 18.9
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.
Provided by SBEARLY
Categories Soup
Time 31m
Yield 8
Number Of Ingredients 4
Steps:
- 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 : Calories 372 calories, Carbohydrate 57.8 g, Cholesterol 6.1 mg, Fat 7 g, Fiber 15.4 g, Protein 22.1 g, SaturatedFat 2.4 g, Sodium 1290.5 mg, Sugar 1.5 g
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.
Provided by SBEARLY
Categories Soup
Time 31m
Yield 8
Number Of Ingredients 4
Steps:
- 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 : Calories 372 calories, Carbohydrate 57.8 g, Cholesterol 6.1 mg, Fat 7 g, Fiber 15.4 g, Protein 22.1 g, SaturatedFat 2.4 g, Sodium 1290.5 mg, Sugar 1.5 g
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.
Provided by SBEARLY
Categories Soup
Time 31m
Yield 8
Number Of Ingredients 4
Steps:
- 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 : Calories 372 calories, Carbohydrate 57.8 g, Cholesterol 6.1 mg, Fat 7 g, Fiber 15.4 g, Protein 22.1 g, SaturatedFat 2.4 g, Sodium 1290.5 mg, Sugar 1.5 g
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.
Provided by SBEARLY
Categories Soup
Time 31m
Yield 8
Number Of Ingredients 4
Steps:
- 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 : Calories 372 calories, Carbohydrate 57.8 g, Cholesterol 6.1 mg, Fat 7 g, Fiber 15.4 g, Protein 22.1 g, SaturatedFat 2.4 g, Sodium 1290.5 mg, Sugar 1.5 g
CUBAN GREEN BEANS
This dish is fast and easy and the addition of the lime juice is a delightful change for green beans-very refreshing! From 3 Guys from Miami. Enjoy!!!
Provided by Mrs.Jack
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, place the green beans in boiling, salted water. Cook, uncovered, until fully cooked, about 6 minutes. If you like your beans w/ a little crunch, cook 3-4 minutes.
- Remove from heat and drain.
- Sauté the onion in olive oil until the onions begin to get limp. Add garlic and ham or bacon and cook for 2 additional minutes.
- Remove from heat.
- Stir in fresh lime juice.
- Pour sauce over cooked green beans and toss to coat evenly. Season w/ salt pepper to taste.
- Sprinkle chopped fresh cilantro on top and serve.
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