Spanish Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup, chopped Green Peppers (bell peppers) 1 cup, chopped Onions, raw 3 cloves Garlic 2 large (3" to 4-1/4" dia.) Potato, raw 8 oz Chorizo, pork and beef 8 oz Pork, fresh, leg (ham), shank half, separable lean only, cooked, roasted 2 cup Chickpeas (garbanzo beans) .5 tbsp Saffron .5 tsp Kosher Salt (by 65PLUS1) 1 dash Pepper, black 8 cup (8 fl oz) Water, tap 3 tbsp Extra Virgin Olive Oil 1 tsp, crumbled Bay Leaf
This is a recipe I learned from my mother many years ago. There are many variants on the recipe for Spanish Bean Soup but all of them have the same basic ingredients. You can varry the ingredients in this recipe to suit your taste.
Regarding the ingredients: The ham shank is a good sized ham bone left over from a previous dinner when you've had a ham. I generally store these in a freezer bag in the freezer until needed for soups, stocks etc. The Garbanzo beans or Chick Peas (they're the same thing) can be canned or you can start with dried beans but you will have to start the day before to soak and cook them. Bay Leaf: I usually use two or three bay leaves which I fold and bend a few times to release the flavor.
So, let's get started. Place 3 Tbs extra virgin olive oil n a large soup pot, Chop the onion, green bell pepper and garlic. Saute them until just tender. Add the 8 cups of water and the ham bone. Turn the heat up to bring to a boil.
Peal the potatoes and chop them in 1/2" - 3/4" chunks. Add the potatoes and all the rest of the ingredients to the stock pot.
Bring to a full boil then reduce the heat to a low simmer and let cook for around an hour.
Serving size is about a cup and a half. This soup is best served with toasted Cuban bread.
Serving Size: Makes aproximately 10 1 - 1 1/2 cup servings.
By the way, this soup stores well in the refrigerator and as is the case with many soups and stews it is actually better the second day.
Regarding the ingredients: The ham shank is a good sized ham bone left over from a previous dinner when you've had a ham. I generally store these in a freezer bag in the freezer until needed for soups, stocks etc. The Garbanzo beans or Chick Peas (they're the same thing) can be canned or you can start with dried beans but you will have to start the day before to soak and cook them. Bay Leaf: I usually use two or three bay leaves which I fold and bend a few times to release the flavor.
So, let's get started. Place 3 Tbs extra virgin olive oil n a large soup pot, Chop the onion, green bell pepper and garlic. Saute them until just tender. Add the 8 cups of water and the ham bone. Turn the heat up to bring to a boil.
Peal the potatoes and chop them in 1/2" - 3/4" chunks. Add the potatoes and all the rest of the ingredients to the stock pot.
Bring to a full boil then reduce the heat to a low simmer and let cook for around an hour.
Serving size is about a cup and a half. This soup is best served with toasted Cuban bread.
Serving Size: Makes aproximately 10 1 - 1 1/2 cup servings.
By the way, this soup stores well in the refrigerator and as is the case with many soups and stews it is actually better the second day.
Nutritional Info Amount Per Serving
- Calories: 307.7
- Total Fat: 15.9 g
- Cholesterol: 40.8 mg
- Sodium: 550.7 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 4.4 g
- Protein: 15.9 g
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