Recipes My Mom’s Spanish bean soup

 

Recipes My Mom’s Spanish bean soup

Recipes My Mom’s Spanish bean soup

  1. 5 lb . potatoes
  2. 1 gallon chickpeas
  3. 1 tbsp saffron threads
  4. 1 huge hambone
  5. 1/2 lb pig
  6. 1/4 lb beef throw steak
  7. 1/4 lb sodium pork
  8. 12 cup drinking water
  9. 3/4 lb Spanish chorizo sausage the one from Spain
  10. two large onions
  11. salt
  12. 1/3 cup minced garlic, the mild quarter cup solid garlic

Recipes My Mom’s Spanish bean soup

  1. In a huge pot add ten cups of water. Bring to boil.

  2. Add your meats. Cover cook till done. Take the meat away. Take the meat off the bone. After that chop all of meat into mouthful sized pieces.

  3. Add almost all the meat back into the soup. The following is an option chop the onions and add into soup, or keep whole if some doesn’t like to eat onions. Add last 2 mugs of water.

  4. Add garlic clove 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 warmth. Serve with Cuban bread, hope you enjoy!

  6. This soup can be frozen. Just put water to thin out when you defrost it