Greens and Beans Soup USDA Recipe for Family Child Care Homes
Age Group: Ages 3-5
Serving Size: 6
The spice combination of paprika, cumin, cinnamon, ginger, and thyme provides an aromatic blend of scents and introduces children to new flavors. These spices are often combined to be used as rubs for meats or sprinkled on roasted vegetables.CACFP 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.SOURCE Team Nutrition CACFP Multicultural Recipe Project.https://teamnutrition.usda.gov
Ingredients
- 1 Tbsp Canola oil
- ½ cup Onions, fresh, peeled, ¼" diced
- ⅔ cup Sweet potatoes, fresh, peeled, ½" diced
- 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
Quantity
- 1 Tbsp Canola oil
- ½ cup Onions, fresh, peeled, ¼" diced
- ⅔ cup Sweet potatoes, fresh, peeled, ½" diced
- 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
Ingredients
- 1 Tbsp Canola oil
- ½ cup Onions, fresh, peeled, ¼" diced
- ⅔ cup Sweet potatoes, fresh, peeled, ½" diced
- 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
Quantity
- 1 Tbsp Canola oil
- ½ cup Onions, fresh, peeled, ¼" diced
- ⅔ cup Sweet potatoes, fresh, peeled, ½" diced
- 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
*See Marketing Guide
Ingredients
- 1 Tbsp Canola oil
- ½ cup Onions, fresh, peeled, ¼" diced
- ⅔ cup Sweet potatoes, fresh, peeled, ½" diced
- 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
Quantity
- 1 Tbsp Canola oil
- ½ cup Onions, fresh, peeled, ¼" diced
- ⅔ cup Sweet potatoes, fresh, peeled, ½" diced
- 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
*See Marketing Guide
Ingredients
- 1 Tbsp Canola oil
- ½ cup Onions, fresh, peeled, ¼" diced
- ⅔ cup Sweet potatoes, fresh, peeled, ½" diced
- 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
Quantity
- 1 Tbsp Canola oil
- ½ cup Onions, fresh, peeled, ¼" diced
- ⅔ cup Sweet potatoes, fresh, peeled, ½" diced
- 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
*See Marketing Guide
Ingredients
- 1 Tbsp Canola oil
- ½ cup Onions, fresh, peeled, ¼" diced
- ⅔ cup Sweet potatoes, fresh, peeled, ½" diced
- 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
Quantity
- 1 Tbsp Canola oil
- ½ cup Onions, fresh, peeled, ¼" diced
- ⅔ cup Sweet potatoes, fresh, peeled, ½" diced
- 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
*See Marketing Guide
Instructions
- 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.
Nutrition INFORMATION
Greens and Beans Soup USDA Recipe for Family Child Care Homes
Amount Per Serving
0 ⅔ cup
Calories
134
Total Fat
4
g
6
%
Saturated Fat
0
g
0
%
Sodium
375
mg
16
%
Total Carbohydrate
20
g
7
%
Dietary Fiber
2
g
8
%
Total Sugars
4
g
4
%
Protein
6
g
12
%
Calcium
74
mg
7
%
Iron
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
Tips for Soaking Dry Beans1 lb dry garbanzo beans (chickpeas) = about 2½ cups dry or 6¼ cups cooked garbanzo beans (chickpeas).Overnight Method: Add 1¾ qts cold water to every 1 lb of dry beans. Cover, and refrigerate overnight. Discard the water. Proceed with recipe.Quick-Soak Method: Boil 1¾ qts of water for each 1 lb of dry beans. Add beans, and boil for 2 minutes. Remove from heat, and allow to soak for 1 hour. Discard the water. Proceed with recipe.Tips for Cooking Dry BeansOnce the beans have been soaked, add 1¾ qts water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.Use cooked beans immediately.
Yield / Volume
