Columbia Restaurant Spanish Bean Soup
photo by Gretchen A.
- Ready In:
- 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.
Questions & Replies
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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!