Spanish bean soup, Potajes de garbanzos, has long been a Cuban tradition. My first taste of this soup was at the Columbia Restaurant in Ybor City, Florida near Tampa. It was love at first taste! I truly could not get enough of it. Like can't-put-it-down-lick-the-bottom-of-the-bowl delicious... ok so I didn't do that at the restaurant in front of my mother-in-law, but I wanted too. As with any addiction, I needed my fix of this soup and seeing as I live 1,548 miles from Ybor City.... I had to learn to make this at home.
This is a comforting soup best served with a big slice of crusty bread. If there are any leftovers its even better the next day.
I love chili... it’s warm, comforting, and you get to top it with things like shredded cheddar cheese, onion, sour cream and fresh cilantro. What’s not to like? This particular chili should be on every tailgater's must have list especially on a cold days outside the Frozen Tundra or for that game day party when you have lots of people to feed.
This was originally a Naval recipe that I stumbled upon years ago, but it makes the best white chili I have ever had. This is a family favorite soup of ours perfect for cold weather, as it really warms you up. Loma and I use a Le Creuset cast iron Dutch Oven to create this heaven in a bowl. The cast iron pan produces a nice even heat that minimizes the risk of burning. By using one pot for the dish, we capture all the depth of flavor from the brown bits created from the browning process. You can substitute Chicken stock for the Turkey stock, but the homemade Turkey stock adds a deep, rich flavor to the soup.
Credit for this recipe goes to Carol Steinhoff. I have embellished and added a few things to this dish. During the cold season, this is one of our favorites! Cooking the veggies in with the beef adds a greater depth of flavor. The addition of fire roasted tomatoes adds more flavor. The recipe below makes a hearty soup, and feel free to cut back on the ingredients to make it more broth based.