My Mom's Spanish bean soup
My Mom's Spanish bean soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, my mom's spanish bean soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Spanish Bean Soup takes you on a trip to Tampa Bay, where Cuban heritage is so alive & full of flavor. This flavorful soup is packed with delicious garbanzo Actually, I should give my mom some of the credit. She made it similar to this, I just adapted it a bit.

My Mom's Spanish bean soup is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. My Mom's Spanish bean soup is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have my mom's spanish bean soup using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My Mom's Spanish bean soup:
  1. Get 5 lb potatoes
  2. Prepare 1 gallon chickpeas
  3. Get 1 tbsp saffron threads
  4. Take 1 large hambone
  5. Make ready 1/2 lb ham
  6. Get 1 1/4 lb beef chuck steak
  7. Make ready 1/4 lb salt pork
  8. Make ready 1/2 cup water
  9. Prepare 3/4 lb Spanish chorizo sausage the one from Spain
  10. Prepare 2 large onions
  11. Make ready salt
  12. Make ready 1/3 cup minced garlic, the mild quarter cup strong garlic

I was looking for a soup to use up a ham bone left from Easter Sunday, and this was perfect! It's similar to the way I usually make my bean soup, except this one has garlic and thyme. Celebrate by making this classic Navy Bean Soup in your Instant Pot or Crockpot. It's my mom's recipe, so you know it's good!

Instructions to make My Mom's Spanish bean soup:
  1. In a huge pot add 10 cups of water. Bring to boil.
  2. Add your meats. Cover cook till done. Take the meat out. Take the meat off the bone. Then chop all of meat into bite sized pieces.
  3. Add all the meat back into the soup. Here is an option chop the onions and add into soup, or leave whole if some doesn't like to eat onions. Add last 2 cups of water.
  4. Add garlic and saffron. Stir well. While it boils, peel the potatoes chop into cubes. Add into pot along with the chickpeas.
  5. Cook till potatoes are fork tender over low heat. Serve with Cuban bread, hope you enjoy!
  6. This soup can be frozen. Just add water to thin out when you defrost it

Navy Bean and Ham Soup made easy with canned beans, ham hocks, carrots, celery, dried rosemary and thyme, and a little bacon for flavor. My mom used to make us Navy Bean Soup fairly regularly when I was a kid. The delicious simplicity of it was lost on me as a child, but I've since The only real drawback of my mom's original recipe is that it's one of those all-day crockpot ordeals. And since I rarely have the forethought to execute an all-day. Mother Lovett made the bean soup of all bean soups.

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