Lollys Spanish Bean Soup Recipes

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SPANISH BEAN SOUP



Spanish Bean Soup image

I love this hearty savory soup on cold winter days with a big slice of crusty rustic bread. If there's any left over it's even better the second day.

Provided by Patty Mae

Categories     Pork

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb kielbasa or 1 lb other spicy cured sausage, cut in 1/2-inch pieces
2 medium onions, cut in 1/2-inch pieces
3 garlic cloves, minced
2 quarts chicken stock
4 medium potatoes, peeled and cut in 1/2-inch cubes
2 (15 ounce) cans garbanzo beans, drained
1 chicken bouillon cube
2 (5 g) packets sazon goya with azafran or 2 (1 g) packets Vigo flavoring and coloring
1 small bay leaf

Steps:

  • If the sausage has casings, remove them before cutting the sausage in pieces.
  • Sauté sausage in a soup pot over medium heat until fat is rendered.
  • Add onions and sauté until onions are translucent. Add garlic and sauté 2 more minutes.
  • Stir in remaining ingredients. Bring to a boil then reduce heat to medium low.
  • Boil gently for about 25 minutes.
  • Remove bay leaf before serving.

COLUMBIA RESTAURANT SPANISH BEAN SOUP



Columbia Restaurant Spanish Bean Soup image

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

Provided by Valerie in Florida

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 442.5, Fat 29.4, SaturatedFat 10.6, Cholesterol 37.6, Sodium 2519.9, Carbohydrate 34.7, Fiber 5.3, Sugar 2, Protein 10.3

SPANISH BEAN SOUP - FIERY!



Spanish Bean Soup - Fiery! image

Based on a great soup served by the Columbia restaurant in Tampa, this firey soup cooks up quick when you're craving something spicy and hot.

Provided by Sherri Dodsworth

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons bacon fat
1 onion, diced
3 garlic cloves, minced
2 chorizo sausage, casings removed
1 (14 ounce) can beef broth
1 (14 ounce) can chicken broth
1 teaspoon Emeril's Original Essence
2 (15 ounce) cans garbanzo beans, drained
1 (15 ounce) can sliced potatoes, drained
2 bay leaves
1 pinch saffron

Steps:

  • In a medium stock pot, heat bacon grease over medium heat.
  • Cook onion and garlic until soft, being careful not to brown.
  • Crumble chorizo and heat until well cooked.
  • Drain grease and return pan to heat.
  • Add remaining ingredients.
  • Bring to a boil, reduce heat, cover and simmer for 30 minutes.

SPANISH STYLE WHITE BEAN AND SAUSAGE SOUP



Spanish Style White Bean and Sausage Soup image

Andouille sausage and kale are great additions to this white bean soup. This soups flavor is blended perfectly. It is a real taste bud pleaser.

Provided by PIPPYMOE

Categories     Bean and Pea Soups

Time 2h25m

Yield 6

Number Of Ingredients 11

3 andouille sausage links
8 ½ cups chicken stock
8 ounces dry great Northern beans
1 bay leaf
1 pinch crushed saffron threads
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 red bell pepper, finely chopped
1 tablespoon sweet paprika
12 ounces kale, stems removed and leaves coarsely chopped

Steps:

  • Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
  • In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
  • Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
  • Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 29.7 g, Cholesterol 4.8 mg, Fat 8.3 g, Fiber 8.4 g, Protein 11.4 g, SaturatedFat 1.8 g, Sodium 1059.2 mg, Sugar 2.5 g

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