Columbia Restaurant Spanish Bean Soup

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

(2)

Recipe by Valerie in Florida

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

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READY IN: 1hr

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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Columbia Restaurant Spanish Bean Soup

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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