Prep 0 mins
Cook 1 hr
I recently went to Columbia Restaurant in West Palm Beach and absolutely loved this soup. Cooking time does not include soaking beans.
- 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
- 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.
This is my family's favorite soup. However, this is slightly different then the recipe they printed on the paper place mats in Ybor City 45+ yrs. ago. Delete the paprika, 1lb. garbanzo beans, 31/2 qts. water, they use to call the salt pork-white bacon. 1lb. potatoes and use dried chorizo, not fresh(the more the better-per my family) The next day it's twice as good nice and thick. Serve with cuban bread, or crusty bread. Enjoy!