Spanish Bean Soup Fiery Recipes

Steps:

• In a medium stock pot, heat bacon grease over medium heat.
• Cook onion and garlic until soft, being careful not to brown.
• Crumble chorizo and heat until well cooked.
• Drain grease and return pan to heat.
• Add remaining ingredients.
• Bring to a boil, reduce heat, cover and simmer for 30 minutes.

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.

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.

Steps:

• Heat oil in large sauce pan over high heat about 2 minutes.
• Add onion, stir fry mix, ham, garlic, bay leaf, thyme, and coriander.
• Stir well to coat, reduce heat to medium, cover and allow tastes to mingle for about 10 minutes Add beans and liquid, broth, and sherry; adjust heat so soup bubbles slightly, cover and simmer about 15 minutes.
• Remove bay leaf and season to taste with salt and pepper To serve, mound 1/2 cup rice in each of heated large soup plates.
• Ladle in soup, then top with scattering of hard-cooked egg and parsley.