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.
COLUMBIA RESTAURANT SPANISH BEAN SOUP
I recently went to Columbia Restaurant in West Palm Beach and absolutely loved this soup. Cooking time does not include soaking beans.
Provided by Valerie in Florida
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash garbanzo beans. 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 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. Serves 4.
Nutrition Facts : Calories 442.5, Fat 29.4, SaturatedFat 10.6, Cholesterol 37.6, Sodium 2519.9, Carbohydrate 34.7, Fiber 5.3, Sugar 2, Protein 10.3
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
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