COLUMBIA RESTAURANT SPANISH BEAN SOUP
I recently went to Columbia Restaurant in West Palm Beach and absolutely loved this soup. Cooking time does not include soaking beans.
Provided by Valerie in Florida
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 442.5, Fat 29.4, SaturatedFat 10.6, Cholesterol 37.6, Sodium 2519.9, Carbohydrate 34.7, Fiber 5.3, Sugar 2, Protein 10.3
SPANISH BEAN SOUP
I love this hearty savory soup on cold winter days with a big slice of crusty rustic bread. If there's any left over it's even better the second day.
Provided by Patty Mae
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
SPANISH BEAN SOUP - FIERY!
Based on a great soup served by the Columbia restaurant in Tampa, this firey soup cooks up quick when you're craving something spicy and hot.
Provided by Sherri Dodsworth
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
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.
TOMATO AND CANNELLINI BEAN SOUP
"Vegetable soup is something I can eat a ton of and still feel healthy. The problem is, I get hungry again two hours later. So I came up with a version with beans, which deliver protein and texture, tiding me over to the next meal." -Rick Martinez, associate food editor, digital
Provided by Rick Martinez
Categories Soup/Stew Bean Fennel Garlic Healthy Kid-Friendly Bon Appétit Small Plates
Yield 6 servings
Number Of Ingredients 18
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.
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