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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Garbonzo Bean Soup (Spanish Bean Soup ) Recipe

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This recipe for Garbonzo Bean Soup (Spanish Bean Soup ) is from Tampa Bay Cuban Recipes, 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:  
One large onion
3 to 4 Spanish Chorizo (I like to use Goya Brand) Cut into small wheel peices
1lbs of smoke cured ham (diced)
12oz package of Smokehouse Salt Pork, Uncooked, Cured Sliced and cubed
32 oz container of Chicken broth
4 to 5 large Potatoes (Peeled and cut into large chunks)
4 Garlic cloves (minced)
1/3 cup of Olive oil
1 packet of Goya Sazon con Azafran adobo (Make your own;turmeric, saffron, garlic, cumin)
2 14 oz bags of dry chick peas or 5 29oz cans of canned chick peas
Directions:
Directions:
If you are using the dry Chick Peas you must soak them in water for 8 to 10 hours prior to cooking if you are using canned chick peas proceed to the next step.
In a large sauce or soup pot pour you 1/3 cup of olive oil , mix in your diced onions, minced Garlic, Chorizo pieces and cubed ham and salt pork. Cook at simmer heat, stir continuously until the onions are transparent and the chorizo has dropped it's oils and everything at the bottom of the pot starts turning red.
Pour in the entire 29 oz chick broth.
Pour in the chick peas and stir
Reduce the heat to medium heat
add the goya adobo (Goya Sazon con Azafran)

Bring soup to a slow roll boil
Add in your potatoes and return soup to a slow boil
Stir every few minutes
Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
1 hour if using canned beans

 

 

 

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