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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spainish Bean Soup-A Columbia Restaurant Signature Soup Recipe

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This recipe for Spainish Bean Soup-A Columbia Restaurant Signature Soup is from Moffitt Cancer Center United Way Cookbook 2015, 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:  
1/2 lb.garbanzo beans (chickpeas), dried
2 qt. water
1 tbsp.salt
1 ham bone
1 beef bone
1/4 lb. salt pork, cut in thin strips
1 onion, finely chopped
2 potatoes, peeled and cut in quarters
1/2 tsp.paprika Pinch saffron
1 chorizo (Spanish sausage), sliced in thin rounds
Directions:
Directions:
Wash garbanzos. 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 the 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. For a thicker soup, stew it longer.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is the soup that made the Columbia famous for food. The Columbia’s founder, Casimiro Hernandez, Sr., adapted his version from the heavy, multi-course cocido madrilène stew of Spain. His simplified version served elements of the original feast – meat, potatoes and garbanzos – in one bowl.

 

 

 

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