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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Spanish Bean Soup (Garbanzo Bean Soup) Recipe

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This recipe for Spanish Bean Soup (Garbanzo Bean Soup) is from Family Recipes, Vol 2, 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 lb of dried garbanzo beans, soaked overnight covered with water & 1 tablespoon of sale. OR 2 cans of rinsed drained garbanzo beans added toward the end of cooking so they don't get too mushy
½ teaspoon ground pepper
½ teaspoon smoked paprika
¼ teaspoon turmeric
3 packets of Vigo Spanish seasoning or 2 packets of Sazon Goya Con Azafran
seasoning
2 cloves or garlic minced
1 large onion chopped
64 ounces chicken stock (or broth)
2 ½ lbs of red potatoes, peeled and cubed
8 oz of ham cubes or (preferred ham bone covered with water & simmered then cut from bone - if you have one which I usually don't)
24 oz of beef smoked sausage sliced & quartered (I often use Butterball smoked turkey sausage to reduce calories)
Directions:
Directions:
Soak dried beans overnight unless using canned beans.

Add olive oil to soup pot, saute onion & garlic until limp. Add meats, potatoes, seasonings & broth. Bring to a boil, reduce to simmer, cover and cook 2-3 hours; If using canned beans add those the last ½ hour of cooking. You can also put all ingredients in a crock pot on low 8-10 hours if you prefer.

If you use an actual ham bone, you will need to cover that with water and simmer a couple of hours, cool, take meat off and then add all your other ingredients once that step is complete.

I personally prefer cooking it the day before serving and then warm up to serve. The flavors meld well that way!
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
3 hours

 

 

 

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