Sopa Del FrÍjol EspaÑola Food
SOPA ESPANOLA (SPANISH SOUP)
This unusual recipe combines the best of Spain, from gazpacho to tapas. With the mix and matching of condiments and garnishes, this makes for a fun evening with friends and family.
Provided by Member 610488
Categories Lunch/Snacks
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 32
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.
Nutrition Facts : Calories 573.5, Fat 29.4, SaturatedFat 13.6, Cholesterol 223.4, Sodium 2924.8, Carbohydrate 47.7, Fiber 9.1, Sugar 18.5, Protein 33.5
SOPA DEL FRÍJOL ESPAÑOLA
Number Of Ingredients 13
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.
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