Mama Shaws Spanish Bean Soup As Best As I Can Recipes

MOM'S HAM AND BEAN SOUP

Steps:

• Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
• Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
• Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

MAMA SHAW'S SPANISH BEAN SOUP - AS BEST AS I CAN

Steps:

• Peel, cut into desired size pieces and cook the potatoes, set aside Dice the onions and green pepper and saute in olive oil I added one pack of the Vigo seasoning packets here slice or dice chorizo (I took the paper off the outside before slicing mine) and add to the onion and pepper When the onion and pepper have softened, add the ham bone(s) with some water and simmer for a few minutes - keep it below a boil add the two remaining packets of Vigo seasoning and one tsp of oregano add the beans (I drained them) add enough water to cover simmer for 15 or 20 minutes add the potatoes add the remaining oregano I cut up the canned tomatoes because I don't like big chunks of tomato... add undrained tomatoes Simmer until it's done to your liking. If it thickens, you can add more water to thin it out. As I said, my Uncle George uses a potato masher or a stick blender to puree some of the beans and potatoes. The last time I made it, I didn't do that, but with the amount of beans and potatoes, it came out very thick.

SPANISH BEAN SOUP

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.

SPANISH BEAN SOUP - FIERY!

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 BEAN SOUP RECIPE - (4/5)

Steps:

• In a large pot add enough olive oil to easily sauté the onions and potatoes. Add the sliced sausage (or ham) and mix it in with the simmering ingredients. While they sauté open your cans of garbanzo beans and empty them in the pot along with all of their juices. Take each empty can and fill it to the top with water. Ex: if you used 4 cans of garbanzo empty 4 cans of water into the pot. This soup can be made with more or less water, I like it a little more watery but have seen it served very thick. Secret Ingredient! Add the two packets of seasoning. Your soup color will immediately turn golden yellow. Put your top on the pot and let the soup boil for at least 2 minutes. Reduce heat and let it simmer for at least 30 minutes. Keep checking it and stirring it periodically. Once the potatoes have cooked, your soup is done.

WHITE BEAN SOUP - SPANISH STYLE

Steps:

• In a large pot, gently fry bacon, set bacon aside, and discard grease.
• Brown carrot rounds in remaining bacon grease, using drizzles of olive oil as needed.
• Add celery and cook until semi tender.
• Add onions and cook until translucent.
• Add garlic, spices, bay leaf, and continue cooking for about 5 minutes.
• Add chicken stock and bring up to boil.
• Add beans with broth, crumbled bacon, salt, pepper, and simmer for about 1 hour.
• Correct seasoning, remove bay leaf, garnish with more crumbled bacon, and serve with crusty bread.