Spanish Bean Soup

My mother gave me a recipe book including all of my family’s favorite dishes as a gift for my graduation from college (last week!). Tonight I made “Spanish Bean Soup” (alternately, Garbanzo/Chickpea Soup) in less than an hour. As I understand it, the soup originated in Tampa at Columbia Restaurant which features Spanish cuisine in a historic building. Their website says that the chef

took the classic cocido madrileno, a boiled Spanish equivalent of French pot-au-feu. Cocido was traditionally served in two steps, first the broth, then the main course of meats, garbanzo, and potatoes. He came up with the idea that all should be served together. That’s what became Spanish Bean Soup. It’s from Tampa. You cannot order Spanish Bean Soup in Spain. They don’t know what it is. Today Spanish Bean Soup is a favorite dish found in all six Columbia Restaurants located in Florida. This was created circa 1910.

As you can see from that link, their recipe is somewhat more complicated than ours, but I think they taste about the same! One ingredient to this recipe that you will likely have to forgo if you do not live in sunny, happy south-central Florida will be the Cuban bread. Ohhh Cuban bread. When Grandma first took me to North Carolina as a 12 year old, I wanted to pick up some Cuban bread while were at the grocery store. “Honey, they don’t have Cuban bread here” she said. I was shocked and appalled. My mother and grandmother beg me to bring C bread every time I visit them in North Carolina. It’s just that good. Day old french bread will do, but there’s nothing like the crunchy on the outside, soft and light on the inside goodness of Cuban bread. Without further adieu, Mom’s recipe!

Spanish Bean Soup
2 cans Garbanzos/Chickpeas
1 lg onion cut into one-inch pieces
Potatoes, cut in one-inch pieces (1 large Russet, 3 mediums or 5-6 new)
1 Package chorizo sausage, sliced (includes 2, or Soyrizo for the non-meat eaters)
1 Vigo Yellow Rice Seasoning (a tiny envelope with saffron, paprika, etc)
1 ham slice cut in one-inch pieces (can be omitted or replaced with a meat substitute)
Cuban bread and butter
salt and pepper to taste

Method of Preparation: The fast way!
Use a large pot with lid. Combine all ingredients with a generous covering of water and cook on medium until heated and potatoes are done. Mom says at least one hour, I say cook it on almost-high with PLENTY of water so stuff won’t stick to bottom. Don’t add too much water or your soup will be all broth.

Method of Preparation: The slow way!
Place all ingredients in a crock pot with water and cook on low for 4-5 hours keeping the liquid at a good soupy level.

Method of Preparation: The extra really slow, but good way!
Use dry garbanzos/chickpeas and soak them in the refrigerator overnight. Drain, then cook in the crock pot all day. She specifies all day otherwise they could be crunchy. Add the potatoes during the last 1-2 hours of cooking so they don’t get mushy! Add water if it starts looking like stew instead of soup.

Serve with Cuban bread or toast and butter! Like I said, I made this in a pot on the stove with canned beans in less than one hour – it’s a great meal when you’re hungry but don’t want to eat something overly starchy that came out of a mystery box. Really. And this can totally be frozen in individual portions to take to work for a filling, energizing lunch.

Bon apetit!

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Tags: comfort foods, cooking, food, recipe