Spanish Bean Soup Recipes

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:

• In a large pot add enough olive oil to easily sauté the onions and potatoes. Add the sliced sausage (or ham) and mix it in with the simmering ingredients. While they sauté open your cans of garbanzo beans and empty them in the pot along with all of their juices. Take each empty can and fill it to the top with water. Ex: if you used 4 cans of garbanzo empty 4 cans of water into the pot. This soup can be made with more or less water, I like it a little more watery but have seen it served very thick. Secret Ingredient! Add the two packets of seasoning. Your soup color will immediately turn golden yellow. Put your top on the pot and let the soup boil for at least 2 minutes. Reduce heat and let it simmer for at least 30 minutes. Keep checking it and stirring it periodically. Once the potatoes have cooked, your soup is done.

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:

• 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.