Mama Shaws Spanish Bean Soup As Best As I Can Recipes
MAMA SHAW'S SPANISH BEAN SOUP - AS BEST AS I CAN
Steps:
- Peel, cut into desired size pieces and cook the potatoes, set aside Dice the onions and green pepper and saute in olive oil I added one pack of the Vigo seasoning packets here slice or dice chorizo (I took the paper off the outside before slicing mine) and add to the onion and pepper When the onion and pepper have softened, add the ham bone(s) with some water and simmer for a few minutes - keep it below a boil add the two remaining packets of Vigo seasoning and one tsp of oregano add the beans (I drained them) add enough water to cover simmer for 15 or 20 minutes add the potatoes add the remaining oregano I cut up the canned tomatoes because I don't like big chunks of tomato... add undrained tomatoes Simmer until it's done to your liking. If it thickens, you can add more water to thin it out. As I said, my Uncle George uses a potato masher or a stick blender to puree some of the beans and potatoes. The last time I made it, I didn't do that, but with the amount of beans and potatoes, it came out very thick.
SPANISH BLACK BEAN SOUP
Make and share this Spanish Black Bean Soup recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large sauce pan over high heat about 2 minutes.
- Add onion, stir fry mix, ham, garlic, bay leaf, thyme, and coriander.
- Stir well to coat, reduce heat to medium, cover and allow tastes to mingle for about 10 minutes Add beans and liquid, broth, and sherry; adjust heat so soup bubbles slightly, cover and simmer about 15 minutes.
- Remove bay leaf and season to taste with salt and pepper To serve, mound 1/2 cup rice in each of heated large soup plates.
- Ladle in soup, then top with scattering of hard-cooked egg and parsley.
Nutrition Facts : Calories 525.4, Fat 10.2, SaturatedFat 2.1, Cholesterol 75.9, Sodium 679.4, Carbohydrate 83.1, Fiber 19.2, Sugar 3.4, Protein 23.4
SPANISH BEAN SOUP
I love this hearty savory soup on cold winter days with a big slice of crusty rustic bread. If there's any left over it's even better the second day.
Provided by Patty Mae
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- If the sausage has casings, remove them before cutting the sausage in pieces.
- Sauté sausage in a soup pot over medium heat until fat is rendered.
- Add onions and sauté until onions are translucent. Add garlic and sauté 2 more minutes.
- Stir in remaining ingredients. Bring to a boil then reduce heat to medium low.
- Boil gently for about 25 minutes.
- Remove bay leaf before serving.
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