Sopa Del FrÍjol EspaÑola Food

SOPA ESPANOLA (SPANISH SOUP)

Steps:

• Melt butter in a dutch oven over medium low heat. Add olive oil and onions.
• Slowly cook the onions, stirring occasionally until they are limp and slightly golden, about 45 minutes.
• Sprinkle flour over the onions and blend. Gradually stir in the tomato puree, beef broth, garlic, vinegar, Worcestershire sauce, sugar, salt, pepper, oregano, tarragon, Tabasco sauce, and cumin.
• Stir until well blended.
• Bring to a boil over high heat, reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally. Serve.
• Allow guest to choose from several of the meat and vegetable condiments and the garnishes as well.

SOPA DEL FRÍJOL ESPAÑOLA

Steps:

• Sauté bacon together with onion and green pepper. Sauté briefly, add garlic and cook for one additional minute. Blot up excess grease with a paper towel. Place onion/green pepper/garlic mixture in a large pot with cooked ham, bay leaf, cumin, salt Bijol powder and chicken broth. Bring to boil. Cover, reduce heat and cook for 30 minutes. Add beans to pot and continue cooking, covered, until garbanzos are tender - approximately 1 to 1 1/2 hours. Stir occasionally and add chicken broth as needed. Remove bay leaf. Add potatoes and chorizos and cover. Cook until potatoes are done, 30 to 40 minutes.