Greens and Beans Soup USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
The spice combination in this North African dish is sure to delight your taste buds. The paprika, cumin, cinnamon, ginger, and thyme provide 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 (No. 6 scoop) provides Legume as Meat Alternate: 1½ oz equivalent meat alternate and ¼ cup vegetable OR Legume as Vegetable: ⅝ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
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Ingredients
 

25 Servings

    Weight

    • - - Canola oil
    • 8 oz *Onions, fresh, peeled, ¼" diced
    • 12½ oz *Sweet potatoes, fresh, peeled, ½′′ cubed
    • 3 lb 9 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
    • - - Paprika, dried, ground
    • - - Cinnamon, dried, ground
    • - - Ginger, dried, ground
    • - - Cumin, dried, ground
    • - - Thyme, dried, ground
    • - - Salt, table
    • - - Black pepper, ground
    • 1 lb 2¾ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
    • 9 oz Salsa, tomato, traditional (not chunky)
    • - - Water

    Measure

    • ¼ cup Canola oil
    • 2 cups *Onions, fresh, peeled, ¼′′ diced
    • 2¾ cups *Sweet potatoes, fresh, peeled, ½′′ cubed
    • 2 qt 1¾ cups (12½ cup No. 10 can) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
    • 2 tsp Paprika, dried, ground
    • 2 tsp Cinnamon, dried, ground
    • 2 tsp Ginger, dried, ground
    • 2 tsp Cumin, dried, ground
    • 1 Tbsp 1 tsp Thyme, dried, ground
    • 2 tsp Salt, table
    • 1 tsp Black pepper, ground
    • 1 gal 1 qt 1 cup *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
    • 1 cup (⅛ No. 10 can) Salsa, tomato, traditional (not chunky)
    • 2 qt ⅓ cup Water

    50 Servings

      Weight

      • - - Canola oil
      • 1 lb *Onions, fresh, peeled, ¼" diced
      • 1 lb 9 oz *Sweet potatoes, fresh, peeled, ½" cubed
      • 7 lb 2 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
      • - - Paprika, dried, ground
      • - - Cinnamon, dried, ground
      • - - Ginger, dried, ground
      • - - Cumin, dried, ground
      • - - Thyme, dried, ground
      • - - Salt, table
      • - - Black pepper, ground
      • 2 lb 5½ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
      • 1 lb 2 oz Salsa, tomato, traditional (not chunky)
      • - - Water

      Measure

      • ½ cup Canola oil
      • 1 qt *Onions, fresh, peeled, ¼" diced
      • 1 qt 1½ cups *Sweet potatoes, fresh, peeled, ½" cubed
      • 1 gal 1 qt 1 cup (2 No. 10 cans) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
      • 1 Tbsp 1 tsp Paprika, dried, ground
      • 1 Tbsp 1 tsp Cinnamon, dried, ground
      • 1 Tbsp 1 tsp Ginger, dried, ground
      • 1 Tbsp 1 tsp Cumin, dried, ground
      • 2 Tbsp 2 tsp Thyme, dried, ground
      • 1 Tbsp 1 tsp Salt, table
      • 2 tsp Black pepper, ground
      • 2 gal 2 qt 2 cups *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
      • 2 cup (¼ No. 10 can) Salsa, tomato, traditional (not chunky)
      • 1 gal ⅔ cup Water

      Quantity
       

      25 Servings

        Weight

        • - - Canola oil
        • 8 oz *Onions, fresh, peeled, ¼" diced
        • 12½ oz *Sweet potatoes, fresh, peeled, ½′′ cubed
        • 3 lb 9 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
        • - - Paprika, dried, ground
        • - - Cinnamon, dried, ground
        • - - Ginger, dried, ground
        • - - Cumin, dried, ground
        • - - Thyme, dried, ground
        • - - Salt, table
        • - - Black pepper, ground
        • 1 lb 2¾ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
        • 9 oz Salsa, tomato, traditional (not chunky)
        • - - Water

        Measure

        • ¼ cup Canola oil
        • 2 cups *Onions, fresh, peeled, ¼′′ diced
        • 2¾ cups *Sweet potatoes, fresh, peeled, ½′′ cubed
        • 2 qt 1¾ cups (12½ cup No. 10 can) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
        • 2 tsp Paprika, dried, ground
        • 2 tsp Cinnamon, dried, ground
        • 2 tsp Ginger, dried, ground
        • 2 tsp Cumin, dried, ground
        • 1 Tbsp 1 tsp Thyme, dried, ground
        • 2 tsp Salt, table
        • 1 tsp Black pepper, ground
        • 1 gal 1 qt 1 cup *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
        • 1 cup (⅛ No. 10 can) Salsa, tomato, traditional (not chunky)
        • 2 qt ⅓ cup Water

        50 Servings

          Weight

          • - - Canola oil
          • 1 lb *Onions, fresh, peeled, ¼" diced
          • 1 lb 9 oz *Sweet potatoes, fresh, peeled, ½" cubed
          • 7 lb 2 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
          • - - Paprika, dried, ground
          • - - Cinnamon, dried, ground
          • - - Ginger, dried, ground
          • - - Cumin, dried, ground
          • - - Thyme, dried, ground
          • - - Salt, table
          • - - Black pepper, ground
          • 2 lb 5½ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
          • 1 lb 2 oz Salsa, tomato, traditional (not chunky)
          • - - Water

          Measure

          • ½ cup Canola oil
          • 1 qt *Onions, fresh, peeled, ¼" diced
          • 1 qt 1½ cups *Sweet potatoes, fresh, peeled, ½" cubed
          • 1 gal 1 qt 1 cup (2 No. 10 cans) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
          • 1 Tbsp 1 tsp Paprika, dried, ground
          • 1 Tbsp 1 tsp Cinnamon, dried, ground
          • 1 Tbsp 1 tsp Ginger, dried, ground
          • 1 Tbsp 1 tsp Cumin, dried, ground
          • 2 Tbsp 2 tsp Thyme, dried, ground
          • 1 Tbsp 1 tsp Salt, table
          • 2 tsp Black pepper, ground
          • 2 gal 2 qt 2 cups *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
          • 2 cup (¼ No. 10 can) Salsa, tomato, traditional (not chunky)
          • 1 gal ⅔ cup Water

          Ingredients
           

          25 Servings

            Weight

            • - - Canola oil
            • 8 oz *Onions, fresh, peeled, ¼" diced
            • 12½ oz *Sweet potatoes, fresh, peeled, ½′′ cubed
            • 3 lb 9 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
            • - - Paprika, dried, ground
            • - - Cinnamon, dried, ground
            • - - Ginger, dried, ground
            • - - Cumin, dried, ground
            • - - Thyme, dried, ground
            • - - Salt, table
            • - - Black pepper, ground
            • 1 lb 2¾ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
            • 9 oz Salsa, tomato, traditional (not chunky)
            • - - Water

            Measure

            • ¼ cup Canola oil
            • 2 cups *Onions, fresh, peeled, ¼′′ diced
            • 2¾ cups *Sweet potatoes, fresh, peeled, ½′′ cubed
            • 2 qt 1¾ cups (12½ cup No. 10 can) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
            • 2 tsp Paprika, dried, ground
            • 2 tsp Cinnamon, dried, ground
            • 2 tsp Ginger, dried, ground
            • 2 tsp Cumin, dried, ground
            • 1 Tbsp 1 tsp Thyme, dried, ground
            • 2 tsp Salt, table
            • 1 tsp Black pepper, ground
            • 1 gal 1 qt 1 cup *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
            • 1 cup (⅛ No. 10 can) Salsa, tomato, traditional (not chunky)
            • 2 qt ⅓ cup Water

            50 Servings

              Weight

              • - - Canola oil
              • 1 lb *Onions, fresh, peeled, ¼" diced
              • 1 lb 9 oz *Sweet potatoes, fresh, peeled, ½" cubed
              • 7 lb 2 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
              • - - Paprika, dried, ground
              • - - Cinnamon, dried, ground
              • - - Ginger, dried, ground
              • - - Cumin, dried, ground
              • - - Thyme, dried, ground
              • - - Salt, table
              • - - Black pepper, ground
              • 2 lb 5½ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
              • 1 lb 2 oz Salsa, tomato, traditional (not chunky)
              • - - Water

              Measure

              • ½ cup Canola oil
              • 1 qt *Onions, fresh, peeled, ¼" diced
              • 1 qt 1½ cups *Sweet potatoes, fresh, peeled, ½" cubed
              • 1 gal 1 qt 1 cup (2 No. 10 cans) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
              • 1 Tbsp 1 tsp Paprika, dried, ground
              • 1 Tbsp 1 tsp Cinnamon, dried, ground
              • 1 Tbsp 1 tsp Ginger, dried, ground
              • 1 Tbsp 1 tsp Cumin, dried, ground
              • 2 Tbsp 2 tsp Thyme, dried, ground
              • 1 Tbsp 1 tsp Salt, table
              • 2 tsp Black pepper, ground
              • 2 gal 2 qt 2 cups *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
              • 2 cup (¼ No. 10 can) Salsa, tomato, traditional (not chunky)
              • 1 gal ⅔ cup Water

              Quantity
               

              25 Servings

                Weight

                • - - Canola oil
                • 8 oz *Onions, fresh, peeled, ¼" diced
                • 12½ oz *Sweet potatoes, fresh, peeled, ½′′ cubed
                • 3 lb 9 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                • - - Paprika, dried, ground
                • - - Cinnamon, dried, ground
                • - - Ginger, dried, ground
                • - - Cumin, dried, ground
                • - - Thyme, dried, ground
                • - - Salt, table
                • - - Black pepper, ground
                • 1 lb 2¾ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                • 9 oz Salsa, tomato, traditional (not chunky)
                • - - Water

                Measure

                • ¼ cup Canola oil
                • 2 cups *Onions, fresh, peeled, ¼′′ diced
                • 2¾ cups *Sweet potatoes, fresh, peeled, ½′′ cubed
                • 2 qt 1¾ cups (12½ cup No. 10 can) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                • 2 tsp Paprika, dried, ground
                • 2 tsp Cinnamon, dried, ground
                • 2 tsp Ginger, dried, ground
                • 2 tsp Cumin, dried, ground
                • 1 Tbsp 1 tsp Thyme, dried, ground
                • 2 tsp Salt, table
                • 1 tsp Black pepper, ground
                • 1 gal 1 qt 1 cup *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                • 1 cup (⅛ No. 10 can) Salsa, tomato, traditional (not chunky)
                • 2 qt ⅓ cup Water

                50 Servings

                  Weight

                  • - - Canola oil
                  • 1 lb *Onions, fresh, peeled, ¼" diced
                  • 1 lb 9 oz *Sweet potatoes, fresh, peeled, ½" cubed
                  • 7 lb 2 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                  • - - Paprika, dried, ground
                  • - - Cinnamon, dried, ground
                  • - - Ginger, dried, ground
                  • - - Cumin, dried, ground
                  • - - Thyme, dried, ground
                  • - - Salt, table
                  • - - Black pepper, ground
                  • 2 lb 5½ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                  • 1 lb 2 oz Salsa, tomato, traditional (not chunky)
                  • - - Water

                  Measure

                  • ½ cup Canola oil
                  • 1 qt *Onions, fresh, peeled, ¼" diced
                  • 1 qt 1½ cups *Sweet potatoes, fresh, peeled, ½" cubed
                  • 1 gal 1 qt 1 cup (2 No. 10 cans) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                  • 1 Tbsp 1 tsp Paprika, dried, ground
                  • 1 Tbsp 1 tsp Cinnamon, dried, ground
                  • 1 Tbsp 1 tsp Ginger, dried, ground
                  • 1 Tbsp 1 tsp Cumin, dried, ground
                  • 2 Tbsp 2 tsp Thyme, dried, ground
                  • 1 Tbsp 1 tsp Salt, table
                  • 2 tsp Black pepper, ground
                  • 2 gal 2 qt 2 cups *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                  • 2 cup (¼ No. 10 can) Salsa, tomato, traditional (not chunky)
                  • 1 gal ⅔ cup Water
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Canola oil
                    • 8 oz *Onions, fresh, peeled, ¼" diced
                    • 12½ oz *Sweet potatoes, fresh, peeled, ½′′ cubed
                    • 3 lb 9 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                    • - - Paprika, dried, ground
                    • - - Cinnamon, dried, ground
                    • - - Ginger, dried, ground
                    • - - Cumin, dried, ground
                    • - - Thyme, dried, ground
                    • - - Salt, table
                    • - - Black pepper, ground
                    • 1 lb 2¾ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                    • 9 oz Salsa, tomato, traditional (not chunky)
                    • - - Water

                    Measure

                    • ¼ cup Canola oil
                    • 2 cups *Onions, fresh, peeled, ¼′′ diced
                    • 2¾ cups *Sweet potatoes, fresh, peeled, ½′′ cubed
                    • 2 qt 1¾ cups (12½ cup No. 10 can) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                    • 2 tsp Paprika, dried, ground
                    • 2 tsp Cinnamon, dried, ground
                    • 2 tsp Ginger, dried, ground
                    • 2 tsp Cumin, dried, ground
                    • 1 Tbsp 1 tsp Thyme, dried, ground
                    • 2 tsp Salt, table
                    • 1 tsp Black pepper, ground
                    • 1 gal 1 qt 1 cup *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                    • 1 cup (⅛ No. 10 can) Salsa, tomato, traditional (not chunky)
                    • 2 qt ⅓ cup Water

                    50 Servings

                      Weight

                      • - - Canola oil
                      • 1 lb *Onions, fresh, peeled, ¼" diced
                      • 1 lb 9 oz *Sweet potatoes, fresh, peeled, ½" cubed
                      • 7 lb 2 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                      • - - Paprika, dried, ground
                      • - - Cinnamon, dried, ground
                      • - - Ginger, dried, ground
                      • - - Cumin, dried, ground
                      • - - Thyme, dried, ground
                      • - - Salt, table
                      • - - Black pepper, ground
                      • 2 lb 5½ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                      • 1 lb 2 oz Salsa, tomato, traditional (not chunky)
                      • - - Water

                      Measure

                      • ½ cup Canola oil
                      • 1 qt *Onions, fresh, peeled, ¼" diced
                      • 1 qt 1½ cups *Sweet potatoes, fresh, peeled, ½" cubed
                      • 1 gal 1 qt 1 cup (2 No. 10 cans) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                      • 1 Tbsp 1 tsp Paprika, dried, ground
                      • 1 Tbsp 1 tsp Cinnamon, dried, ground
                      • 1 Tbsp 1 tsp Ginger, dried, ground
                      • 1 Tbsp 1 tsp Cumin, dried, ground
                      • 2 Tbsp 2 tsp Thyme, dried, ground
                      • 1 Tbsp 1 tsp Salt, table
                      • 2 tsp Black pepper, ground
                      • 2 gal 2 qt 2 cups *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                      • 2 cup (¼ No. 10 can) Salsa, tomato, traditional (not chunky)
                      • 1 gal ⅔ cup Water

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Canola oil
                        • 8 oz *Onions, fresh, peeled, ¼" diced
                        • 12½ oz *Sweet potatoes, fresh, peeled, ½′′ cubed
                        • 3 lb 9 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                        • - - Paprika, dried, ground
                        • - - Cinnamon, dried, ground
                        • - - Ginger, dried, ground
                        • - - Cumin, dried, ground
                        • - - Thyme, dried, ground
                        • - - Salt, table
                        • - - Black pepper, ground
                        • 1 lb 2¾ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                        • 9 oz Salsa, tomato, traditional (not chunky)
                        • - - Water

                        Measure

                        • ¼ cup Canola oil
                        • 2 cups *Onions, fresh, peeled, ¼′′ diced
                        • 2¾ cups *Sweet potatoes, fresh, peeled, ½′′ cubed
                        • 2 qt 1¾ cups (12½ cup No. 10 can) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                        • 2 tsp Paprika, dried, ground
                        • 2 tsp Cinnamon, dried, ground
                        • 2 tsp Ginger, dried, ground
                        • 2 tsp Cumin, dried, ground
                        • 1 Tbsp 1 tsp Thyme, dried, ground
                        • 2 tsp Salt, table
                        • 1 tsp Black pepper, ground
                        • 1 gal 1 qt 1 cup *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                        • 1 cup (⅛ No. 10 can) Salsa, tomato, traditional (not chunky)
                        • 2 qt ⅓ cup Water

                        50 Servings

                          Weight

                          • - - Canola oil
                          • 1 lb *Onions, fresh, peeled, ¼" diced
                          • 1 lb 9 oz *Sweet potatoes, fresh, peeled, ½" cubed
                          • 7 lb 2 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                          • - - Paprika, dried, ground
                          • - - Cinnamon, dried, ground
                          • - - Ginger, dried, ground
                          • - - Cumin, dried, ground
                          • - - Thyme, dried, ground
                          • - - Salt, table
                          • - - Black pepper, ground
                          • 2 lb 5½ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                          • 1 lb 2 oz Salsa, tomato, traditional (not chunky)
                          • - - Water

                          Measure

                          • ½ cup Canola oil
                          • 1 qt *Onions, fresh, peeled, ¼" diced
                          • 1 qt 1½ cups *Sweet potatoes, fresh, peeled, ½" cubed
                          • 1 gal 1 qt 1 cup (2 No. 10 cans) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                          • 1 Tbsp 1 tsp Paprika, dried, ground
                          • 1 Tbsp 1 tsp Cinnamon, dried, ground
                          • 1 Tbsp 1 tsp Ginger, dried, ground
                          • 1 Tbsp 1 tsp Cumin, dried, ground
                          • 2 Tbsp 2 tsp Thyme, dried, ground
                          • 1 Tbsp 1 tsp Salt, table
                          • 2 tsp Black pepper, ground
                          • 2 gal 2 qt 2 cups *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                          • 2 cup (¼ No. 10 can) Salsa, tomato, traditional (not chunky)
                          • 1 gal ⅔ cup Water
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Canola oil
                            • 8 oz *Onions, fresh, peeled, ¼" diced
                            • 12½ oz *Sweet potatoes, fresh, peeled, ½′′ cubed
                            • 3 lb 9 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                            • - - Paprika, dried, ground
                            • - - Cinnamon, dried, ground
                            • - - Ginger, dried, ground
                            • - - Cumin, dried, ground
                            • - - Thyme, dried, ground
                            • - - Salt, table
                            • - - Black pepper, ground
                            • 1 lb 2¾ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                            • 9 oz Salsa, tomato, traditional (not chunky)
                            • - - Water

                            Measure

                            • ¼ cup Canola oil
                            • 2 cups *Onions, fresh, peeled, ¼′′ diced
                            • 2¾ cups *Sweet potatoes, fresh, peeled, ½′′ cubed
                            • 2 qt 1¾ cups (12½ cup No. 10 can) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                            • 2 tsp Paprika, dried, ground
                            • 2 tsp Cinnamon, dried, ground
                            • 2 tsp Ginger, dried, ground
                            • 2 tsp Cumin, dried, ground
                            • 1 Tbsp 1 tsp Thyme, dried, ground
                            • 2 tsp Salt, table
                            • 1 tsp Black pepper, ground
                            • 1 gal 1 qt 1 cup *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                            • 1 cup (⅛ No. 10 can) Salsa, tomato, traditional (not chunky)
                            • 2 qt ⅓ cup Water

                            50 Servings

                              Weight

                              • - - Canola oil
                              • 1 lb *Onions, fresh, peeled, ¼" diced
                              • 1 lb 9 oz *Sweet potatoes, fresh, peeled, ½" cubed
                              • 7 lb 2 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                              • - - Paprika, dried, ground
                              • - - Cinnamon, dried, ground
                              • - - Ginger, dried, ground
                              • - - Cumin, dried, ground
                              • - - Thyme, dried, ground
                              • - - Salt, table
                              • - - Black pepper, ground
                              • 2 lb 5½ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                              • 1 lb 2 oz Salsa, tomato, traditional (not chunky)
                              • - - Water

                              Measure

                              • ½ cup Canola oil
                              • 1 qt *Onions, fresh, peeled, ¼" diced
                              • 1 qt 1½ cups *Sweet potatoes, fresh, peeled, ½" cubed
                              • 1 gal 1 qt 1 cup (2 No. 10 cans) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                              • 1 Tbsp 1 tsp Paprika, dried, ground
                              • 1 Tbsp 1 tsp Cinnamon, dried, ground
                              • 1 Tbsp 1 tsp Ginger, dried, ground
                              • 1 Tbsp 1 tsp Cumin, dried, ground
                              • 2 Tbsp 2 tsp Thyme, dried, ground
                              • 1 Tbsp 1 tsp Salt, table
                              • 2 tsp Black pepper, ground
                              • 2 gal 2 qt 2 cups *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                              • 2 cup (¼ No. 10 can) Salsa, tomato, traditional (not chunky)
                              • 1 gal ⅔ cup Water

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Canola oil
                                • 8 oz *Onions, fresh, peeled, ¼" diced
                                • 12½ oz *Sweet potatoes, fresh, peeled, ½′′ cubed
                                • 3 lb 9 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                                • - - Paprika, dried, ground
                                • - - Cinnamon, dried, ground
                                • - - Ginger, dried, ground
                                • - - Cumin, dried, ground
                                • - - Thyme, dried, ground
                                • - - Salt, table
                                • - - Black pepper, ground
                                • 1 lb 2¾ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                                • 9 oz Salsa, tomato, traditional (not chunky)
                                • - - Water

                                Measure

                                • ¼ cup Canola oil
                                • 2 cups *Onions, fresh, peeled, ¼′′ diced
                                • 2¾ cups *Sweet potatoes, fresh, peeled, ½′′ cubed
                                • 2 qt 1¾ cups (12½ cup No. 10 can) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                                • 2 tsp Paprika, dried, ground
                                • 2 tsp Cinnamon, dried, ground
                                • 2 tsp Ginger, dried, ground
                                • 2 tsp Cumin, dried, ground
                                • 1 Tbsp 1 tsp Thyme, dried, ground
                                • 2 tsp Salt, table
                                • 1 tsp Black pepper, ground
                                • 1 gal 1 qt 1 cup *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                                • 1 cup (⅛ No. 10 can) Salsa, tomato, traditional (not chunky)
                                • 2 qt ⅓ cup Water

                                50 Servings

                                  Weight

                                  • - - Canola oil
                                  • 1 lb *Onions, fresh, peeled, ¼" diced
                                  • 1 lb 9 oz *Sweet potatoes, fresh, peeled, ½" cubed
                                  • 7 lb 2 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                                  • - - Paprika, dried, ground
                                  • - - Cinnamon, dried, ground
                                  • - - Ginger, dried, ground
                                  • - - Cumin, dried, ground
                                  • - - Thyme, dried, ground
                                  • - - Salt, table
                                  • - - Black pepper, ground
                                  • 2 lb 5½ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                                  • 1 lb 2 oz Salsa, tomato, traditional (not chunky)
                                  • - - Water

                                  Measure

                                  • ½ cup Canola oil
                                  • 1 qt *Onions, fresh, peeled, ¼" diced
                                  • 1 qt 1½ cups *Sweet potatoes, fresh, peeled, ½" cubed
                                  • 1 gal 1 qt 1 cup (2 No. 10 cans) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                                  • 1 Tbsp 1 tsp Paprika, dried, ground
                                  • 1 Tbsp 1 tsp Cinnamon, dried, ground
                                  • 1 Tbsp 1 tsp Ginger, dried, ground
                                  • 1 Tbsp 1 tsp Cumin, dried, ground
                                  • 2 Tbsp 2 tsp Thyme, dried, ground
                                  • 1 Tbsp 1 tsp Salt, table
                                  • 2 tsp Black pepper, ground
                                  • 2 gal 2 qt 2 cups *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                                  • 2 cup (¼ No. 10 can) Salsa, tomato, traditional (not chunky)
                                  • 1 gal ⅔ cup Water
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Canola oil
                                    • 8 oz *Onions, fresh, peeled, ¼" diced
                                    • 12½ oz *Sweet potatoes, fresh, peeled, ½′′ cubed
                                    • 3 lb 9 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                                    • - - Paprika, dried, ground
                                    • - - Cinnamon, dried, ground
                                    • - - Ginger, dried, ground
                                    • - - Cumin, dried, ground
                                    • - - Thyme, dried, ground
                                    • - - Salt, table
                                    • - - Black pepper, ground
                                    • 1 lb 2¾ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                                    • 9 oz Salsa, tomato, traditional (not chunky)
                                    • - - Water

                                    Measure

                                    • ¼ cup Canola oil
                                    • 2 cups *Onions, fresh, peeled, ¼′′ diced
                                    • 2¾ cups *Sweet potatoes, fresh, peeled, ½′′ cubed
                                    • 2 qt 1¾ cups (12½ cup No. 10 can) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                                    • 2 tsp Paprika, dried, ground
                                    • 2 tsp Cinnamon, dried, ground
                                    • 2 tsp Ginger, dried, ground
                                    • 2 tsp Cumin, dried, ground
                                    • 1 Tbsp 1 tsp Thyme, dried, ground
                                    • 2 tsp Salt, table
                                    • 1 tsp Black pepper, ground
                                    • 1 gal 1 qt 1 cup *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                                    • 1 cup (⅛ No. 10 can) Salsa, tomato, traditional (not chunky)
                                    • 2 qt ⅓ cup Water

                                    50 Servings

                                      Weight

                                      • - - Canola oil
                                      • 1 lb *Onions, fresh, peeled, ¼" diced
                                      • 1 lb 9 oz *Sweet potatoes, fresh, peeled, ½" cubed
                                      • 7 lb 2 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                                      • - - Paprika, dried, ground
                                      • - - Cinnamon, dried, ground
                                      • - - Ginger, dried, ground
                                      • - - Cumin, dried, ground
                                      • - - Thyme, dried, ground
                                      • - - Salt, table
                                      • - - Black pepper, ground
                                      • 2 lb 5½ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                                      • 1 lb 2 oz Salsa, tomato, traditional (not chunky)
                                      • - - Water

                                      Measure

                                      • ½ cup Canola oil
                                      • 1 qt *Onions, fresh, peeled, ¼" diced
                                      • 1 qt 1½ cups *Sweet potatoes, fresh, peeled, ½" cubed
                                      • 1 gal 1 qt 1 cup (2 No. 10 cans) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                                      • 1 Tbsp 1 tsp Paprika, dried, ground
                                      • 1 Tbsp 1 tsp Cinnamon, dried, ground
                                      • 1 Tbsp 1 tsp Ginger, dried, ground
                                      • 1 Tbsp 1 tsp Cumin, dried, ground
                                      • 2 Tbsp 2 tsp Thyme, dried, ground
                                      • 1 Tbsp 1 tsp Salt, table
                                      • 2 tsp Black pepper, ground
                                      • 2 gal 2 qt 2 cups *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                                      • 2 cup (¼ No. 10 can) Salsa, tomato, traditional (not chunky)
                                      • 1 gal ⅔ cup Water

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Canola oil
                                        • 8 oz *Onions, fresh, peeled, ¼" diced
                                        • 12½ oz *Sweet potatoes, fresh, peeled, ½′′ cubed
                                        • 3 lb 9 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                                        • - - Paprika, dried, ground
                                        • - - Cinnamon, dried, ground
                                        • - - Ginger, dried, ground
                                        • - - Cumin, dried, ground
                                        • - - Thyme, dried, ground
                                        • - - Salt, table
                                        • - - Black pepper, ground
                                        • 1 lb 2¾ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                                        • 9 oz Salsa, tomato, traditional (not chunky)
                                        • - - Water

                                        Measure

                                        • ¼ cup Canola oil
                                        • 2 cups *Onions, fresh, peeled, ¼′′ diced
                                        • 2¾ cups *Sweet potatoes, fresh, peeled, ½′′ cubed
                                        • 2 qt 1¾ cups (12½ cup No. 10 can) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                                        • 2 tsp Paprika, dried, ground
                                        • 2 tsp Cinnamon, dried, ground
                                        • 2 tsp Ginger, dried, ground
                                        • 2 tsp Cumin, dried, ground
                                        • 1 Tbsp 1 tsp Thyme, dried, ground
                                        • 2 tsp Salt, table
                                        • 1 tsp Black pepper, ground
                                        • 1 gal 1 qt 1 cup *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                                        • 1 cup (⅛ No. 10 can) Salsa, tomato, traditional (not chunky)
                                        • 2 qt ⅓ cup Water

                                        50 Servings

                                          Weight

                                          • - - Canola oil
                                          • 1 lb *Onions, fresh, peeled, ¼" diced
                                          • 1 lb 9 oz *Sweet potatoes, fresh, peeled, ½" cubed
                                          • 7 lb 2 oz Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                                          • - - Paprika, dried, ground
                                          • - - Cinnamon, dried, ground
                                          • - - Ginger, dried, ground
                                          • - - Cumin, dried, ground
                                          • - - Thyme, dried, ground
                                          • - - Salt, table
                                          • - - Black pepper, ground
                                          • 2 lb 5½ oz *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                                          • 1 lb 2 oz Salsa, tomato, traditional (not chunky)
                                          • - - Water

                                          Measure

                                          • ½ cup Canola oil
                                          • 1 qt *Onions, fresh, peeled, ¼" diced
                                          • 1 qt 1½ cups *Sweet potatoes, fresh, peeled, ½" cubed
                                          • 1 gal 1 qt 1 cup (2 No. 10 cans) Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
                                          • 1 Tbsp 1 tsp Paprika, dried, ground
                                          • 1 Tbsp 1 tsp Cinnamon, dried, ground
                                          • 1 Tbsp 1 tsp Ginger, dried, ground
                                          • 1 Tbsp 1 tsp Cumin, dried, ground
                                          • 2 Tbsp 2 tsp Thyme, dried, ground
                                          • 1 Tbsp 1 tsp Salt, table
                                          • 2 tsp Black pepper, ground
                                          • 2 gal 2 qt 2 cups *Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
                                          • 2 cup (¼ No. 10 can) Salsa, tomato, traditional (not chunky)
                                          • 1 gal ⅔ cup Water
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat oil in stockpot on medium–high heat.
                                            For 25 servings, use a medium stockpot.
                                            For 50 servings, use a large stockpot.
                                          • Add onions and sweet potatoes, sauté until onions are soft. Do not brown.
                                          • Add garbanzo beans 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, stir 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 sweet potatoes are tender. Note: check frequently to make sure stew is not sticking to the bottom of the pot. Add more water if needed.
                                            Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
                                          • Serve ⅔ cup (No. 6 scoop).
                                            Critical Control Point: Hold at 140 °F or higher.

                                          Nutrition INFORMATION

                                          Greens and Beans Soup USDA Recipe for Child Care Centers
                                          Amount Per Serving
                                           
                                          0 ⅔ cup (No. 6 scoop)
                                          Calories
                                          134
                                          Total Fat
                                           
                                          4
                                          g
                                          6
                                          %
                                          Saturated Fat
                                           
                                          0
                                          g
                                          0
                                          %
                                          Sodium
                                           
                                          375
                                          mg
                                          16
                                          %
                                          Total Carbohydrate
                                           
                                          20
                                          g
                                          7
                                          %
                                          Dietary Fiber
                                           
                                          6
                                          g
                                          25
                                          %
                                          Total Sugars
                                           
                                          4
                                          g
                                          4
                                          %
                                          Protein
                                           
                                          6
                                          g
                                          12
                                          %
                                          Calcium
                                           
                                          74
                                          mg
                                          7
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 10 oz
                                          Sweet potatoes: 1 lb
                                          Collard greens: 2 lb 1 oz
                                          50 Servings:
                                          Mature onions: 1 lb 3 oz
                                          Sweet potatoes: 3 lb
                                          Collard greens: 4 lb 2 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Tips for Soaking Dry Beans
                                          1 lb dry garbanzo beans (chickpeas) = about 2½ cups dry or 6¼ cups cooked garbanzo beans (chickpeas).
                                          Overnight Method: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          Quick-Soak Method: Boil 1¾ qt 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 Beans
                                          Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.
                                          Critical Control Point
                                          Hold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
                                          Yield / Volume
                                          25 Servings:
                                          1 gal ⅔ cup
                                          8½ lb
                                          50 Servings:
                                          2 gal 1⅓ cups
                                          17 lb ⅔ oz