Back to top
Greens and Beans Soup Recipe Photo. White bowl with orange/red soup, chickpeas, a silver spoon, and a sprig of cilantro. Bowl and background are white.

The spice combination of paprika, cumin, cinnamon, ginger, and thyme provide an aromatic blend of scents and can introduce the entire family to new flavors. These spices can also be used as rubs for meats or sprinkled on roasted vegetables. Chickpeas (or garbanzo beans) are a rich source of vitamins, minerals and fiber. This soup is sure to satisfy!

Yield
6 Servings
Cooking time
30 minutes
Ingredients
1 Tbsp olive oil
½ C onion (cubed)
C sweet potatoes (cubed, 1/2 inch)
2 ½ C chickpeas (no salt added, canned, drained)
1 tsp paprika
½ tsp cinnamon
½ tsp ground ginger
1 tsp ground cumin
1 tsp dried thyme
½ tsp salt
¼ tsp ground black pepper
5 C collard greens (raw, stems removed, chopped into long thick strips - chiffonade)
¼ C tomato salsa (traditional, not chunky)
2 C water
Instructions

1. Heat oil in a medium stock pot on medium high. Add onions and sweet potatoes; sauté until onions are soft. Do
not brown.
2. Add garbanzo beans (chickpeas) and dried spices. Continue cooking, stirring frequently, for 1 minute or until
seasonings have fully coated the vegetables.
3. Add collard greens, and cook for 1 minute, stirring frequently.
4. Add salsa and 1 cup of water. Bring to a boil.
5. 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.
6. Serve 2/3 cup.

Per Serving: Calories 166, Carbohydrates 25.9 g, Protein 7.6 g, Saturated Fat 0.6 g, Sodium 293 mg, Fiber 7.6 g, Sugars 5 g

Notes

*Chiffonade in 3 Steps
1. Stack the Herbs Evenly: Stacking the herbs so that the leaves are all facing the same way will make this easier.
2. Roll the Herbs: Carefully roll the herbs into a tube. The more tightly you roll the herbs, the easier it will be to slice
them.
3. Slice the roll of Herbs: With your knife point on the board, slide your knife over the herbs. Use a combination
chopping and slicing motion to cut the herbs into thin ribbons, cutting each section of herbs only once. Be careful
with your fingertips!

 

Download this recipe in Spanish.