Columbia Restaurant Spanish Bean Soup Recipe

Name: Columbia Restaurant Spanish Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb uncooked garbanzo beans, dried (also called chickpeas); 1 ham bone; 1 beef bone; 2 quarts water; 1 tablespoon salt; 1/4 lb salt pork, cut in thin strips; 1 onion, finely chopped; 1 chorizo sausage, sliced in thin rounds (Spanish sausage); 2 potatoes, peeled and cut in quarters; 1 pinch saffron; 1/2 teaspoon paprika

Servings: persons

1/2 lb uncooked garbanzo beans, dried (also called chickpeas)
1 ham bone
1 beef bone
2 quarts water
1 tablespoon salt
1/4 lb salt pork, cut in thin strips
1 onion, finely chopped
1 chorizo sausage, sliced in thin rounds (Spanish sausage)
2 potatoes, peeled and cut in quarters
1 pinch saffron
1/2 teaspoon paprika

1
Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans.
2
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.
3
Fry salt pork slowly in a skillet.
4
Add chopped onion and saute lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste.
5
When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb uncooked garbanzo beans, dried (also called chickpeas), 1 ham bone, 1 beef bone, 2 quarts water, and more.

Yes, Columbia Restaurant Spanish Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Columbia Restaurant Spanish Bean Soup

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