Spanish Bean Soup Recipes

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SPANISH BEAN SOUP RECIPE - (4/5)



Spanish Bean Soup Recipe - (4/5) image

Provided by CorbettCook

Number Of Ingredients 7

4 large cans Progresso garbanzo beans (I like this brand the best, because the beans are round and full).
1 onion, chopped
4 potatoes, peeled and cubed
smoked sausage, sliced or cubed, or polish kielbasa, or ham pieces if you prefer
olive oil
THE MOST IMPORTANT INGREDIENT 2 packages of GOYA brand SAZON con azafran seasoning. A seasoning, it is used in many spanish dishes. It is also used to make yellow rice. This brand is the best.
this recipe traditionally calls for chorizo (a spanish sausage, but can be replaced with any of the above meats if preferred.

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.

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



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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