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    You are in: Home / Recipes / Sopa De Garbanzos (Chick Pea Soup) Recipe
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    Sopa De Garbanzos (Chick Pea Soup)

    Sopa De Garbanzos (Chick Pea Soup). Photo by threeovens

    1/1 Photo of Sopa De Garbanzos (Chick Pea Soup)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    threeovens's Note:

    My husband's favorite way to flavor beans is with pigs' feet. I kid you not. Actually, they flavor the beans very well. He eats the meat, I do not. We use them with kidney beans always. This recipe is translated from "Cocina Criolla" by Carmen Aboy Valldejuli, originally published in 1954 in Spanish. My husband calls it the Puerto Rican Cookbook. Times do not include overnight soaking of the beans. NOTE: If using salted pigs feet, they should also be soaked overnight, in a separate bowl (and rinsed and drained)

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    Units: US | Metric


    1. 1
      Drain beans and set aside.
    2. 2
      In a large Dutch oven (or pressure cooker), over medium heat, brown bacon to render some fat; add ham and sausage and brown them a little as well.
    3. 3
      Add peppers and onion; saute until onion is softened, about 5 minutes.
    4. 4
      Add garlic and saute a minute or so.
    5. 5
      Add water, pumpkin or squash (okay, pumpkin is squash), cilantro or parsley, potatoes, and cabbage; stir in tomato paste.
    6. 6
      Return pigs feet and add beans to pot; cover and cook 1 1/2 hours (if using pressure cooker - 1 hour).
    7. 7
      Open pot, taste for salt and add, if necessary.

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    Nutritional Facts for Sopa De Garbanzos (Chick Pea Soup)

    Serving Size: 1 (688 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 329.7
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 2.9 g
    Cholesterol 18.2 mg
    Sodium 387.5 mg
    Total Carbohydrate 47.3 g
    Dietary Fiber 11.8 g
    Sugars 10.8 g
    Protein 16.5 g

    The following items or measurements are not included:

    pig's feet

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