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SPANISH BEAN SOUP (Potaje de Garbanzos) Recipe

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This recipe for SPANISH BEAN SOUP (Potaje de Garbanzos) is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. olives oil
4 medium onions (about 2 lbs. chopped)
5 cloves garlic (minced)
2 - 14.5 oz. cans garbanzo beans
2 -14.5 oz. pinto beans
1 bay leaf
2 small russet potatoes (about 1# peeled & quartered)
3 c. vegetable broth
3 c. water
1 Tbsp. smoke paprika (pimenton' de la Vera)
salt and freshly ground pepper
Fresh Italian (flat-leaf) parsley (chopped)
Directions:
Directions:
In a heavy bottomed stockpot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook until tender and lightly browned - about 20 minutes. Add the garlic and saute' for another minute. To the pot, add the beans, bay leaf, potatoes, broth and water. Bring to a boil over high heat; reduce heat and simmer about 30-40 minutes or until the potatoes are very tender. Stir in the paprika and season to taste with salt and pepper. Using a potato masher or the back of a spoon, mash a portion of the beans and potatoes until the soup is thick and chunky. Add additional water if soup is too thick. Garnish with chopped fresh parsley.
Personal Notes:
Personal Notes:
This recipe was in The Oregonian newspaper. The note with it said, "This is a vegetarian version of a dish that originated around 1910 at the Columbia Restaurant in Tampa, Florida. Much of the soup's bequiling flavor comes from the smoked paprika. As the potatoes cook, they fall apart and give the soup a thick, hearty texture." I am not a fan of beans or bean soup but I like this.

 

 

 

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