Spanish Bean Soup - Columbia Restaurant

By CorbettCook

Inspired by a dish at Colombia, the oldest restaurant in Florida, this soup is perfect for cold and rainy days. Hearty and savory, this soup tastes even better with a slice of fresh bread.

Ingredients

• 1/2 pound uncooked garbanzo beans, dried (also called chickpeas)
• 1 ham bone
• 1 beef bone
• 2 quarts water
• 1 tablespoon salt
• 1/4 pound salt pork, cut in thin strips
• 1 onion, finely chopped
• 1 chorizo (Spanish sausage), sliced in thin rounds
• 2 potatoes, peeled and cut in quarters
• Pinch saffron
• 1/2 teaspoon paprika

Details

Servings 4
Preparation time 15mins
Cooking time 70mins

Preparation

Step 1

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.