Recipe: Perfect My Mom's Spanish bean soup

Recipe: Perfect My Mom's Spanish bean soup Delicious, fresh and tasty.

My Mom's Spanish bean soup. My sweet mom is a very talented artist and the craftiest of crafters; however, cooking has never been her strong suit. It has nothing to do with a lack of ability, but more a lack of interest. She believes that spending two hours hand carving a clay bowl or mug that could last for a century makes far more sense than.

Usually around Christmas Eve, or New Years Eve.

We would have it with Cuban bread, or small Cuban sandwiches.

We would sometimes be outside nice chilly weather, being warmed by soup and sandwich,.

You can cook My Mom's Spanish bean soup using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of My Mom's Spanish bean soup

1. You need 5 lb of potatoes.

2. Prepare 1 gallon of chickpeas.

3. Prepare 1 tbsp of saffron threads.

4. You need 1 of large hambone.

5. It’s 1/2 lb of ham.

6. You need 1 1/4 lb of beef chuck steak.

7. You need 1/4 lb of salt pork.

8. Prepare 12 cup of water.

9. It’s 3/4 lb of Spanish chorizo sausage the one from Spain.

10. Prepare 2 of large onions.

11. You need of salt.

12. You need 1/3 cup of minced garlic, the mild quarter cup strong garlic.

Spanish Bean Soup (Garbanzo Bean Soup) takes you on a trip to Tampa Bay, where Cuban heritage is so alive & full of flavor.

This simple soup is made with garbanzo beans, potatoes & savory sausage and is just bursting with deliciousness!

Add sausage and onions, cook until onions are soft and translucent.

Add potatoes and garbanzo beans (undrained), chicken stock and an envelope of Sazon con Azafran; stir.

My Mom's Spanish bean soup instructions

1. In a huge pot add 10 cups of water. Bring to boil..

2. Add your meats. Cover cook till done. Take the meat out. Take the meat off the bone. Then chop all of meat into bite sized pieces..

3. Add all the meat back into the soup. Here is an option chop the onions and add into soup, or leave whole if some doesnt like to eat onions. Add last 2 cups of water..

4. Add garlic and saffron. Stir well. While it boils, peel the potatoes chop into cubes. Add into pot along with the chickpeas..

5. Cook till potatoes are fork tender over low heat. Serve with Cuban bread, hope you enjoy!.

6. This soup can be frozen. Just add water to thin out when you defrost it.

Drain the salted water from the beans.

Fry salt pork slowly in a skillet.

Add chopped onion and sauté lightly.

Add to beans along with potatoes, paprika and saffron.

One is La Tropicana Cafe in Ybor City, where we have enjoyed the Devil Crabs and Spanish Bean Soup for many years.