Spanish Bean Soup Fiery Recipes
SPANISH BEAN SOUP - FIERY!
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
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
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
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.
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- Wash and rinse the Garbanzo beans in a large bowl, cover them with water and a tablespoon of salt, then let it soak overnight. Or you can boil them on medium heat for 30 minutes to one hour.
- Meanwhile cut the Chorizo, garlic, onions, and ham into cubes or any shape of your choice. Place them on a large pot with enough chicken stock to cover them (about two inches). Cook for 30 minutes.
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