My Mom's Spanish bean soup
My Mom's Spanish bean soup

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, my mom's spanish bean soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Great recipe for My Mom's Spanish bean soup. Once or twice a year my Mom would make this soup. Usually around Christmas Eve, or New Years Eve. We would have it with Cuban bread, or small Cuban sandwiches.

My Mom's Spanish bean soup is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. My Mom's Spanish bean soup is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook my mom's spanish bean soup using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make My Mom's Spanish bean soup:
  1. Get 5 lb potatoes
  2. Prepare 1 gallon chickpeas
  3. Take 1 tbsp saffron threads
  4. Get 1 large hambone
  5. Make ready 1/2 lb ham
  6. Make ready 1 1/4 lb beef chuck steak
  7. Prepare 1/4 lb salt pork
  8. Get 12 cup water
  9. Get 3/4 lb Spanish chorizo sausage the one from Spain
  10. Prepare 2 large onions
  11. Make ready salt
  12. Get 1/3 cup minced garlic, the mild quarter cup strong garlic

Add beans with water to crock pot or soup pot. Next add chicken stock, cubed potatoes, cut up sausage, minced garlic, pepper and Vigo seasoning. Add sausage and onions, cook until onions are soft and translucent. Add potatoes and garbanzo beans (undrained), chicken stock and an envelope of Sazon con Azafran; stir.

Instructions to make My Mom's Spanish bean soup:
  1. In a huge pot add 10 cups of water. Bring to boil.
  2. 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.
  3. 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.
  4. Add garlic and saffron. Stir well. While it boils, peel the potatoes chop into cubes. Add into pot along with the chickpeas.
  5. Cook till potatoes are fork tender over low heat. Serve with Cuban bread, hope you enjoy!
  6. This soup can be frozen. Just add water to thin out when you defrost it

Add sausage and onions, cook until onions are soft and translucent. Add potatoes and garbanzo beans (undrained), chicken stock and an envelope of Sazon con Azafran; stir. When we moved away from Florida I would crave a bowl of Spanish Bean soup. The only way to curb my craving was to make it myself. Chickpeas, potatoes, andouille and onions simmer together in a savory chicken broth to make big bowls of happiness.

So that’s going to wrap this up with this special food my mom's spanish bean soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!