Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, my mom's spanish bean soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
My Mom's Spanish bean soup is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. My Mom's Spanish bean soup is something that I have loved my entire life. They are fine and they look fantastic.
Spanish Bean Soup takes you on a trip to Tampa Bay, where Cuban heritage is so alive & full of flavor. This flavorful soup is packed with delicious garbanzo Actually, I should give my mom some of the credit. She made it similar to this, I just adapted it a bit. I let this cook in the Crock Pot all day, mom.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook my mom's spanish bean soup using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make My Mom's Spanish bean soup:
- Make ready 5 lb potatoes
- Get 1 gallon chickpeas
- Get 1 tbsp saffron threads
- Take 1 large hambone
- Take 1/2 lb ham
- Prepare 1 1/4 lb beef chuck steak
- Make ready 1/4 lb salt pork
- Prepare 12 cup water
- Make ready 3/4 lb Spanish chorizo sausage the one from Spain
- Make ready 2 large onions
- Prepare salt
- Prepare 1/3 cup minced garlic, the mild quarter cup strong garlic
I was looking for a soup to use up a ham bone left from Easter Sunday, and this was perfect! It's similar to the way I usually make my bean soup, except this one has garlic and thyme. In a large stockpot add beans, salt pork, and enough cold water to Here's a note from Alex on what he does: Typically in a Spanish cocido the cooked meats would be I however, like my mom, add the cleaned and picked-through meat directly back into the soup, right. Spanish bean soup with kale and meatless!
Instructions to make My Mom's Spanish bean soup:
- In a huge pot add 10 cups of water. Bring to boil.
- Add your meats. Cover cook till done. Take the meat out. Take the meat off the bone. Then chop all of meat into bite sized pieces.
- Add all the meat back into the soup. Here is an option chop the onions and add into soup, or leave whole if some doesn't like to eat onions. Add last 2 cups of water.
- Add garlic and saffron. Stir well. While it boils, peel the potatoes chop into cubes. Add into pot along with the chickpeas.
- Cook till potatoes are fork tender over low heat. Serve with Cuban bread, hope you enjoy!
- This soup can be frozen. Just add water to thin out when you defrost it
In a large stockpot add beans, salt pork, and enough cold water to Here's a note from Alex on what he does: Typically in a Spanish cocido the cooked meats would be I however, like my mom, add the cleaned and picked-through meat directly back into the soup, right. Spanish bean soup with kale and meatless! Menestra de Verduras (Spanish Vegetable Soup). Via The View From Great Island. Living in southeast PA and trying to juggle family and a household while trying to earn an income from home.
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