Columbia Restaurant Spanish Bean Soup Recipes

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TOMATO AND CANNELLINI BEAN SOUP



Tomato and Cannellini Bean Soup image

"Vegetable soup is something I can eat a ton of and still feel healthy. The problem is, I get hungry again two hours later. So I came up with a version with beans, which deliver protein and texture, tiding me over to the next meal." -Rick Martinez, associate food editor, digital

Provided by Rick Martinez

Categories     Soup/Stew     Bean     Fennel     Garlic     Healthy     Kid-Friendly     Bon Appétit     Small Plates

Yield 6 servings

Number Of Ingredients 18

Beans:
1 cup dried cannellini or other small white beans, soaked overnight
1 onion, quartered through root end
4 garlic cloves, crushed
2 bay leaves
Kosher salt
Soup:
4 Tbsp. olive oil, divided, plus more for drizzling
1 (28-ounce can) whole peeled tomatoes, drained
1/2 teaspoon (or more) crushed red Pepper flakes
Kosher salt
1 onion, chopped
1 fennel bulb, cored, chopped
4 garlic cloves, very thinly sliced
1 tablespoon Sherry vinegar
4 cups low-sodium vegetable broth
1 bunch Swiss chard, stems removed, leaves torn into pieces
Chopped unsalted, roasted almonds (for serving)

Steps:

  • Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.
  • Do ahead
  • Beans can be cooked 3 days ahead. Cover and chill.
  • Soup:
  • Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
  • Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30-45 minutes.
  • Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
  • Do ahead
  • Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.

SPANISH BEAN SOUP



Spanish Bean Soup image

This is a favorite for everyone in Tampa FL served at the famous Columbia Restaurant. So simple and yet so mmmmm good.

Provided by susan queck

Categories     Bean Soups

Time 5h

Number Of Ingredients 11

4 can(s) garbonzo beans or chick peas
3 clove garlic chopped
1 pkg 1 envelope of vigo saffron flavoring
1 large bay leaf
5 large peeled and cubed potatoes
1 medium green bell pepper chopped
1 medium ham steak chopped
1 medium chopped onion
1 tsp pepper
1 tsp salt
1 pkg of 2 chorizo's spanish sausage sliced

Steps:

  • 1. place all ingrediants into large stock pot cover with water with about an extra inch on the top. Bring to a boil. Leave uncovered cook on low till potatoes get cooked well done and the liquid becomes a little cloudy with the well cooked potatoes. Let cool a bit and serve with a fresh loaf of french or italian bread or if you have cuban bread in your home town that would be awesome.

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Top Asked Questions

How to make Spanish bean soup at home?
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.
How to make black bean soup in Cuba?
Arguably the national dish of Cuban Americans, black bean soup is both rustic and refined. Before washing the beans, spread on a flat surface and pick out broken beans and foreign particles. Wash beans thoroughly and soak overnight in 2 quarts of water. Next day, pour beans and water into a 4-quart soup kettle; bring to a boil.
What's the best way to make garbanzo bean soup?
Step 1. Rinse beans, cover with water and add 1 tablespoon salt. Soak overnight. If you forget this step, just boil on stove top for ½ hour. Step 2. Add beans with water to crock pot or soup pot. (If watching sodium: You can drain water and add beans to pot.
How do you make bean and potato soup?
Stir in the paprika and season to taste with salt and pepper. Using a potato masher or the back of a spoon, mash a portion of the beans and potatoes until the soup is thick and chunky. Add additional water if soup is too thick. Garnish with chopped fresh parsley.

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