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    You are in: Home / Community Forums / Recipe Requests - General / Cuban garbanzo bean soup, authentic like in Yebor City, Fla.
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    Cuban garbanzo bean soup, authentic like in Yebor City, Fla.

    Major Massey
    Thu Jan 24, 2013 2:13 pm
    Newbie "Fry Cook" Poster
    Thu Jan 24, 2013 2:40 pm
    Forum Host
    All the soups in our database are for black beans or navy beans, but I found this one on

    1 bag garbanzo beans (chick peas)
    1 med. onion
    1 chorizo sausage
    2 qt. water
    1/2 lb. potatoes
    1 med. head cabbage
    1 beef bone
    1 tbsp. salt
    1 ham hock, smoked
    4 oz. bacon

    Soak beans in water to cover plus 1 tablespoon salt overnight. Drain water in morning. Add 2 quarts fresh water, ham bone, beef bone. Cook 45 minutes. Fry onions and bacon. Add to beans. Add potatoes and cabbage and salt to taste. When potatoes are done, turn off heat and add thinly sliced chorizo.
    Thu Jan 24, 2013 3:15 pm
    Forum Host
    here is one from

    Cuban Pork and Garbanzo Bean Soup recipe

    Yields: 1 1/2 quarts


    1 pound pork tenderloin vegetable cooking spray
    1 teaspoon olive oil
    3/4 cup diced onion
    1/2 cup Burgundy or other dry red wine
    1 cup diced red bell pepper
    1/3 cup sliced celery
    2 tablespoons minced fresh jalapeno pepper
    1/4 teaspoon salt
    2 (10 1/2-ounce) cans low-sodium chicken broth
    1 (15-ounce) can garbanzo beans, drained
    6 cloves garlic, minced

    Trim fat from pork, and cut pork into 1/2-inch cubes. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add pork; cook 3 minutes or until browned. Add onion and wine; cook 3 minutes. Add bell pepper and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.

    Spoon soup into airtight containers; store in freezer up to 2 months. To serve, thaw in refrigerator. Place in a saucepan; cover and cook over medium heat 10 minutes or until thoroughly heated.
    pinky kookie
    Fri Jan 25, 2013 1:15 pm Groupie

    This is the one I found from Tampa's Ybor City, the famous Columbia Restaurant seats and serves thousands of hungry visitors.

    Here's their recipe for Spanish Bean Soup, and it is very similar to the ones posted by Duonyte above, except for the cabbage and some other ingredients included there.

    Serves 4
    ½ pound garbanzo beans (chickpeas), dried
    2 quarts water
    1 tablespoon salt
    1 ham bone
    1 beef bone
    ¼ pound salt pork, cut in thin strips
    1 onion, finely chopped
    2 potatoes, peeled and cut in quarters
    ½ teaspoon paprika
    Pinch of saffron
    1 chorizo (Spanish sausage), sliced in thin rounds
    Wash garbanzos. 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 the 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.
    Major Massey
    Wed Jan 30, 2013 2:47 pm
    Newbie "Fry Cook" Poster
    thank you for the recipe, it's just what I wanted.[/b]
    pinky kookie
    Wed Jan 30, 2013 8:24 pm Groupie

    U R very welcome and thanks for your response, Major Massey.
    Enjoy that delicious Spanish - Cuban Garbanzo Soup. icon_biggrin.gif
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