Spanish Bean Soup Recipe Columbia Restaurant

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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

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

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.

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