My Mom's Spanish bean soup – a delicious recipe with potatoes, gallon chickpeas, threads, hambone, ham, beef chuck steak. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a huge pot add 10 cups of water.
2
Bring to boil.
3
Add your meats.
4
Cover cook till done.
5
Take the meat out.
6
Take the meat off the bone.
7
Then chop all of meat into bite sized pieces.
8
Add all the meat back into the soup.
9
Here is an option chop the onions and add into soup, or leave whole if some doesn't like to eat onions.
10
Add last 2 cups of water.
11
Add garlic and saffron.
12
Stir well.
13
While it boils, peel the potatoes chop into cubes.
14
Add into pot along with the chickpeas.
15
Cook till potatoes are fork tender over low heat.
16
Serve with Cuban bread, hope you enjoy!
17
This soup can be frozen.
18
Just add water to thin out when you defrost it
1045
kcal
Calories
34
g
Fat
116
g
Carbs
66
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 5 lb potatoes, 1 gallon chickpeas, 1 tbsp saffron threads, 1 large hambone, and more.
Yes, My Mom's 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.
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