Spanish Bean Soup

by admin on April 10, 2010

1/2 pound garbanzo beans (chickpeas), dried
2 quarts water
1 tablespoon salt
1 ham bone
1 beef bone
1/4 pound salt pork, finely diced
1 onion, finely chopped
2 potatoes, peeled and cut in quarters
1/2 teaspoon paprika
Pinch of saffron
Salt to taste
1 chorizo (Spanish sausage), sliced in thin rounds

Wash garbanzos. Soak overnight with 1 tablespoon salt in enough water to cover the beans. Drain the salted water from the beans. Place beans in a 4-quart soup kettle; add 2 wuarts of water and the 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 saute 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.

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