Spanish Bean Soup

9 ingredients
6 steps

Ingredients

  • 1/2 lb. chickpeas
  • 1 beef and ham bone
  • 2 qt. water
  • 4 slices fat bacon
  • pinch of paprika
  • 1 diced onion
  • 1 lb. quartered potatoes
  • pinch of saffron
  • salt and pepper

Directions

  1. 1
    Soak 1/2 pound garbanzos (chickpeas) overnight in salt water. Drain.
  2. 2
    Add beans in soup pot with beef and ham bone and 2 quarts of water.
  3. 3
    Cook slowly for 45 minutes.
  4. 4
    Cut fat in liquid.
  5. 5
    Add paprika and diced onion, fry slowly until the onion is light brown then add to the soup.
  6. 6
    Add potatoes, saffron, salt and pepper. Cook until beans and potatoes are tender, then ladle into bowls with thin slices of Spanish sausage.

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