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Spanish Bean Soup

 1 lb. uncooked garbanzo beans, dried
 2 quarts water
 1 quart homemade turkey stock
 1 ham bone or smoked ham hock
 1 beef soup bone
 1 bay leaf
 12 oz. salt pork, diced into small cubes (may substitute thick cut bacon)
 2 medium onions, diced
 3 garlic cloves, minced
 4 potatoes, 1/2 in. cubes
 12 - 16 oz. package of chorizo sausage or other spicy cured sausage like andouille or kielbasa , diced
 Pinch saffron (or two if your budget allows)
 1 teaspoon paprika
 S/P to taste (careful with salt - between ham bone, salt pork and stock may not need much)
Night before

Wash garbanzo beans. Soak overnight in a large soup kettle with enough water to cover beans.

Next day

To the soaking beans and water. Add bay leaf, 2 qt. of water and qt. of turkey stock along with the ham and beef bones. B2B/RTS (Bring to boil/reduce to simmer) for 1 1/2 to 2 hours over low heat until meat is falling off the bone.


Fry the salt pork slowly on medium heat, add the onions and garlic, sauté until the onions are translucent.


Add the pork, onions and garlic to the beans and bones, along with the potatoes, chorizo, paprika and saffron. Simmer about 30 - 45 minutes, until the potatoes are tender.


Remove the ham and beef bones, shredding and returning any meat left from the bones.


S/P to taste.

Nutrition Facts

Servings 8