RECIPE FOR SPANISH BEAN SOUP RECIPES

Name: Columbia Restaurant Spanish Bean Soup
Cook time: 1 h
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1/2 lb uncooked garbanzo beans, dried (also called chickpeas); 1 ham bone; 1 beef bone; 2 quarts water; 1 tablespoon salt; 1/4 lb salt pork, cut in thin strips; 1 onion, finely chopped; 1 chorizo sausage, sliced in thin rounds (Spanish sausage); 2 potatoes, peeled and cut in quarters; 1 pinch saffron; 1/2 teaspoon paprika

COLUMBIA RESTAURANT SPANISH BEAN SOUP RECIPE - FOOD.COM

Columbia Restaurant Spanish Bean Soup Recipe - Food.com image

I recently went to Columbia Restaurant in West Palm Beach and absolutely loved this soup. Cooking time does not include soaking beans.

Total Time 1 hours

Prep Time 0S

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb uncooked garbanzo beans, dried (also called chickpeas)
1 ham bone
1 beef bone
2 quarts water
1 tablespoon salt
1/4 lb salt pork, cut in thin strips
1 onion, finely chopped
1 chorizo sausage, sliced in thin rounds (Spanish sausage)
2 potatoes, peeled and cut in quarters
1 pinch saffron
1/2 teaspoon paprika

Steps:

Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans.
Place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top.
Fry salt pork slowly in a skillet.
Add chopped onion and sauté lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste.
When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.

Nutrition Facts : Calories 442.5, FatContent 29.4, SaturatedFatContent 10.6, CholesterolContent 37.6, SodiumContent 2519.9, CarbohydrateContent 34.7, FiberContent 5.3, SugarContent 2, ProteinContent 10.3

TRADITIONAL SPANISH BEAN SOUP RECIPE - I REALLY LIKE FOOD!

Traditional Spanish Bean Soup Recipe - I Really Like Food! image

Provided by Pauline

Number Of Ingredients 10

Ingredients

3 red potatoes (sliced)
1 quart chicken broth
2 cans chickpeas (rinsed and drained)
1 chorizo sausage (sliced)
¼ cup recaito
½ large onion, chopped
3 cloves of garlic (minced)
1 tbsp olive oil
1 Goya sazon with saffron packet
Salt

Steps:

Start by heating up the olive oil in a large pot. Use medium heat and add in a couple cubes of the recaito, which comes out to about ¼ cup. Cook for about five minutes, until the cubes begin to break apart.
Next, add your garlic, onions, and sausage. Cook all of this until the onions start to become translucent. Then, add in chickpeas, potatoes, chicken stock, and sazon. Stir that together and increase the heat until your soup starts to boil.
Then, turn down the heat and let the soup simmer for around 20 minutes. You want the potatoes to get tender, so check them by prodding them with a fork and see if it slides into the potatoes easily.
Serve the soup hot, and it’s traditionally served with buttered bread. You can add a garnish if you like, such as chives, parsley, bacon bits, or even shredded cheese and sour cream. However, Spanish bean soup is not typically served with these kinds of garnishes. Like we said, though, you can make it the way you want to suit your tastes. We’ve just provided a traditional Columbia restaurant Spanish bean soup, which is similar to what you would find in many Cuban and Columbian homes.

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