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Gramp's Spanish Bean Soup Recipe

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This recipe for Gramp's Spanish Bean Soup is from Lovin' Spoonfuls, 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 large ham bone with lots of ham still on the bone (they sell these at Honey Baked Ham stores)
1 large onion cut in large chunks
minced garlic ( approx. 2-3 tsp.)
5 cans garbanzo beans- each partially drained
1 pkg. pepperoni or 2-4 Chorizos, thinly sliced (Spanish sausage)
2-3 potatoes
3 envelopes Spanish Seasoning & coloring (Vigo brand, found @ Publix
Directions:
Directions:
Day 1:
In a large stock pot, place hambone, onion, garlic and fill with water. Simmer on low all day. At the end of the day, remove from heat and cool a bit. Remove bone and strain stock into another LARGE pot to remove onions, and small cooked debris. Reserve stock and place in refrigerator overnight. After ham bone has cooled enough, take ham off bone(most will fall off bone at this point). Be sure to discard the fat that is on the meat. Store ham separately in the refrigerator overnight.

Day 2:
Remove stock pot from refrigerator and scrape off jellied fat from the top of stock and discard fat.
Simmer stock again for a couple of hours. Add to stock: ham meat and pepperoni. After an hour or so, add partially drained beans and the 3 envelopes of seasoning.
Lastly, add chopped potatoes. Simmer until potatoes are tender (be sure not to overcook potatoes)
It's finally ready to eat! *Preparation time: 2 days
Preparation Time:
Preparation Time:
2 days
Personal Notes:
Personal Notes:
Even though this soup is a two day process, it is well worth the work and the wait! We have enjoyed this recipe from Doyle's father for many years. It makes a great meal with pressed cuban sandwiches or just plain warm Cuban bread!.

 

 

 

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