Spanish Garbanzo Bean Soup
At a Glance
- Prep
- 1 hour
- Cook
- 2 hours
- Servings
- about 8 servings
Categories
- Soup
- Spanish
- Easy
Dietary
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
Allergens
- No obvious major allergens identified from the ingredient list.
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Spanish Garbanzo Bean Soup: A hearty blend of garbanzo beans, vegetables, chorizo, and spices simmered to perfection, offering warmth and flavor in every spoonful
Hands-Free Mode Off
Ingredients
- 1 bag of garbanzo beans, dried
- 1 bone of ham, with a good portion of ham still on it
- 1 bell pepper, green, diced
- 1 onion, medium, diced
- 1 small can of tomato paste
- 1 package (4 sausages) of chorizo, Smoked Spanish Chorizo sausages – NOT Mexican chorizo but the smoked Spanish Chorizo sausage that come in casings. I get them at Whole Foods.
- paprika, to taste
- garlic, to taste
Instructions
Prepare beans Rehydrate the garbanzo beans either overnight in fridge or using the quick boil method on package. Set aside.
Prepare ham and broth Boil ham bone in large pot until meat falls off bone. Set bone aside
Pull off all usable meat and dice into bite size pieces.
Toss a few bites to dogs that are drooling at your feet.
Strain the broth through cheesecloth and return to pot.
Add diced ham to pot of broth.
Add Add diced bell pepper and onions. Add can of tomato paste or sauce – whichever you have on hand and prefer. Paste will give a slightly stronger tomato taste.
Add chorizo Chop Chorizo’s into rounds. Add to pot.
Season Add in paprika and garlic – I’ve never measured but it’s probably a teaspoon of each – add to your taste.
Add beans Add the rehydrated garbanzo beans.
Simmer Cover and simmer for about two hours.
Set Let cool for a very long time – it retains heat forever and gets better the next day.
Notes
You can use 1 small can tomato paste or 1 small can tomato sauce – depends on how ‘tomatoey’ you like your soup. Either works and I’ve used both depending on what I have in the cupboard. You can also use the ‘flavored’ tomato sauces such as garlic or roasted tomato
