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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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