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Cuban Collard Green Soup

(recipe, Richard Clayton)

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Nuovo Southern Cooking using a great ingredient to create a fusion recipe that is fun and brings your family together. This is a great winter soup that's light and zesty. When I first heard of collard green soup, I thought..."I don't wan't any of that." But, it turned out to be one of my favorite soups. The collards add color and a subtle flavor to a Charizo sausage and onion base. Http:// Watch me prepare the soup on this video:


  1. 1 large Package of Vigo Yellow Rice
  2. 1 large chopped onion
  3. 1 package of Charizo sausage
  4. 1 Tbsp. olive oil
  5. 4 new potatoes, diced (with peels)
  6. 1 can seasoned collard greens
  7. 2 cans chick peas
  8. 1 box of Swanson Vegetable broth


  1. Cook Rice according to directions on the package.
  2. Add Charizo sausage (squeeze out of plastic coating) to frying pan with olive oil.
  3. Add onion and potatoes.
  4. Cook over medium high heat until onions are clear.
  5. In a soup pot, add chick peas, collard greens and ½ box of vegetable broth and bring to boil then reduce to low heat.
  6. Add sausage, potatoes, and onions into soup pot and add remaining vegetable broth. Cook until potatoes are tender.
  7. Serve in a bowl over yellow rice.