Greens & Beans Soup

Greens & Beans Soup
Main Dishes, Soups & Stews
Prep time: 20 minutes
Cook time: 40 minutes
Makes: 25 or 50 Servings


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.

Canola oil
1/4 cup
1/2 cup

1. Heat oil in stockpot on medium-high heat. For 25 servings, use a medium stockpot. For 50 servings, use a large stockpot.

*Onions, fresh, peeled, 1/4" diced
8 oz
2 cups
1 lb
1 qt

2. Add onions and sweet potatoes, sauté until onions are soft. Do not brown.

*Sweet potatoes, fresh, peeled, 1/2" cubed
12 1/2 oz
2 3/4 cups
1 lb 9 oz
1 qt 1 1/2 cups
Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed
3 lbs 9 oz
2 qts 1 3/4 cups (12 1/2 cups No. 10 can)
7 lbs 2 oz
1 gallon 1 qt 1 cup (2 No. 10 cans)

3. Add garbanzo beans and dried spices. Continue cooking, stirring frequently, for 1 minute or until seasonings have fully coated the vegetables. See instructions below for using dry garbanzo beans (chickpeas).

Paprika, dried, ground
2 tsp
1 Tbsp 1 tsp
Cinnamon, dried, ground
2 tsp
1 Tbsp 1 tsp
Ginger, dried, ground
2 tsp
1 Tbsp 1 tsp
Cumin, dried, ground
2 tsp
1 Tbsp 1 tsp
Thyme, dried, ground
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Salt, table
2 tsp
1 Tbsp 1 tsp
Black pepper, ground
1 tsp
2 tsp
*Collard greens, raw, stems removed, chopped into long, thick strips (chiffonade), packed
1 lb 2 3/4 oz
1 gallon 1 qt 1 cup
2 lbs 5 1/2 oz
2 gallons 2 qts 2 cups

4. Add collard greens and cook for 1 minute, stir frequently.

Salsa, tomato, traditional (not chunky)
9 oz
1 cup (1/8 No. 10 can)
1 lb 2 oz
2 cups (1/4 No 10 can)

5. Add salsa and 1 cup of water. Bring to a boil.

2 qts 1/3 cup
1 gallon 2/3 cup

6. 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.

7. Serve 2/3 cup (No. 6 scoop). Critical Control Point: Hold at 140 °F or higher.


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.


CACFP Crediting Information: 2/3 cup (No. 6 scoop) provides Legume as Meat Alternate: 1 1/2 oz. equivalent meat alternate and 1/4 cup vegetable OR Legume as Vegetable: 5/8 cup vegetable.

Tips for Soaking Dry Beans:

1 lb. dry garbanzo beans (chickpeas) = about 2 1/2 cups dry or 6 1/4 cups cooked garbanzo beans (chickpeas).

Overnight Method: Add 1 3/4 qt. cold water to every 1 lb. of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.

Quick-Soak Method: Boil 1 3/4 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 1 3/4 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.

For a household recipe that yields 6 servings see:

Find tips and resources for safe food handling and proper cooking temperature guidance.