Spanish Bean Soup Recipes

COLUMBIA RESTAURANT SPANISH BEAN SOUP

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.

SPANISH BEAN SOUP RECIPE - (4/5)

Steps:

• In a large pot add enough olive oil to easily sauté the onions and potatoes. Add the sliced sausage (or ham) and mix it in with the simmering ingredients. While they sauté open your cans of garbanzo beans and empty them in the pot along with all of their juices. Take each empty can and fill it to the top with water. Ex: if you used 4 cans of garbanzo empty 4 cans of water into the pot. This soup can be made with more or less water, I like it a little more watery but have seen it served very thick. Secret Ingredient! Add the two packets of seasoning. Your soup color will immediately turn golden yellow. Put your top on the pot and let the soup boil for at least 2 minutes. Reduce heat and let it simmer for at least 30 minutes. Keep checking it and stirring it periodically. Once the potatoes have cooked, your soup is done.

10 TRADITIONAL SPANISH SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Spanish soup in 30 minutes or less!

SPANISH STYLE WHITE BEAN AND SAUSAGE SOUP

Steps:

• Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
• In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
• Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
• Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.

SPANISH BEAN SOUP

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.