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Lunch

Vegetarian

134kcal

55m

Greens and Beans Soup

Oct 2, 2026

Greens and Beans Soup: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.

Preschool

4 g

Fat

20 g

Carbs

4 g

Sugar

375 mg

Sodium

6 g

Protein

134 kcal

Calories

Instructions

Total Time

55 min

STEP 01

Heat oil in a medium stockpot on medium–high. Add onions and sweet potatoes; sauté until onions are soft. Do not brown.

STEP 02

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

STEP 03

Add collard greens, and cook for 1 minute, stirring frequently.

STEP 04

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

STEP 05

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.

STEP 06

Serve ⅔ cup.Critical Control Point: Hold at 140 °F or higher.

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Ingredient (6 servings)

Ingredients (original recipe yield)

Canola oil

1 Tbsp

Onions, fresh, peeled, ¼" diced

½ cup

Sweet potatoes, fresh, peeled, ½" diced

⅔ cup

Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed OR garbanzo beans, dry, cooked

2½ cups (2½ cups = 14 oz)

Paprika, dried, ground

½ tsp

Cinnamon, dried, ground

½ tsp

Ginger, dried, ground

½ tsp

Cumin, dried, ground

½ tsp

Thyme, dried, ground

1 tsp

Salt, table

½ tsp

Black pepper, ground

¼ tsp

Collard greens, raw, stems removed, chopped into long thick strips (chiffonade), packed

5 cups

Salsa, tomato, traditional (not chunky)

¼ cup

Water

2 cups

Allergy Notice

No priority allergen was identified from the ingredient names alone; this is not an allergen-free claim. Ingredient-based screening, not a certified allergen analysis. Check every packaged ingredient, substitution and cross-contact risk against the child's allergy plan.