Columbia Restaurant Spanish Bean Soup Food

COLUMBIA RESTAURANT SPANISH BEAN SOUP

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.

THE FAMOUS SENATE RESTAURANT BEAN SOUP

Steps:

• Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again.
• Put on the fire with four quarts of hot water.
• Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot.
• Braise one chopped onion in a little butter, and when light brown put it into the soup.
• Season with salt and pepper then serve.
• Do not add salt until ready to serve.

SPANISH BEAN SOUP - FIERY!

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.

SPANISH BEAN SOUP

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.

TOMATO AND CANNELLINI BEAN SOUP

Steps:

• Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.
• Do ahead
• Beans can be cooked 3 days ahead. Cover and chill.
• Soup:
• Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
• Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30-45 minutes.
• Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
• Do ahead
• Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.