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"Hunger is the best sauce in the world."--Cervantes

Spanish Bean Soup Recipe

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This recipe for Spanish Bean Soup is from Believers' Fellowship Womens' Ministry 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:  
1 lg onion minced
6 garlic cloves minced
1 lg chopped green bell pepper
1 oz olive oil
4 chorizo sausages (skinned, sliced and quartered)
1/2 lb diced deli smoked deli ham
1 tsp paprika
6 (15 oz) cans or 3 (29 oz) cans garbanzo beans
4 large potatoes peeled and diced
salt to taste
4 envelopes Vigo flavoring for yellow rice
1 lg frying pan
1 lg pot
water
Directions:
Directions:
In large frying pan, put onions, garlic, bell pepper, chorizos, ham, 2 pkgs Vigo flavoring and olive oil, cover and cook until tender, stirring 3 to 4 times.
While that is simmering, prepare the beans. Put all beans in pot and add 2 to 3 cups of water, 2 envelopes Vigo flavoring, potatoes, paprika and bring to a boil. Turn heat to medium. Add all ingredients from frying pan, let simmer until soup thickens. Best if simmered 3 hours or more. Will need to add extra water so beans never dry up. Great alone or over rice!
Personal Notes:
Personal Notes:
This soup freezes very well, after thawing just add some more diced up potatoes while heating up.

Submitted by June Farr

 

 

 

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