Spanish Bean Soup from my Mother's Recipe Card

skunkmonkey101
skunkmonkey101 @skunk_monkey101
Dover, Florida

This Spanish Bean Soup recipe has been in the family for five generations. I am sharing with all who want to try it out. It's according to which chorizo sausage you choose as to how much heat, spicy, is in the soup. Traditionally we eat it with Cuban sandwiches or Subs. We have it at every New Years Eve celebration. Leftovers can be frozen. This can be made the day before. A ham bone can be added. Happy New Years. I hope all your needs are met, with excessive abundance!!!

Spanish Bean Soup from my Mother's Recipe Card

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skunkmonkey101
skunkmonkey101 @skunk_monkey101
Dover, Florida

This Spanish Bean Soup recipe has been in the family for five generations. I am sharing with all who want to try it out. It's according to which chorizo sausage you choose as to how much heat, spicy, is in the soup. Traditionally we eat it with Cuban sandwiches or Subs. We have it at every New Years Eve celebration. Leftovers can be frozen. This can be made the day before. A ham bone can be added. Happy New Years. I hope all your needs are met, with excessive abundance!!!

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Ingredients

12 people
  1. 4-1/2 poundschickpeas/garbanzo beans canned beans are fine
  2. 24 ouncesbeef smoked sausage
  3. 2 quartsbeef broth
  4. 2 quartswater
  5. 1-1/4 poundsbeef ribs
  6. 6 ouncessalt pork
  7. 12 ounceschorizo sausage
  8. 1-1/2 poundsYukon gold potatoes
  9. 3 cupsdiced yellow/ or white onion
  10. As neededsalt to taste
  11. 1 teaspoonsaffron threads or 1 tablespoon saffron flowers
  12. 2-1/3 poundsmoked ham
  13. 1/3 cupSpanish ground paprika
  14. 1 tablespoonlard
  15. 1-1/2 tablespoonbutter

Cooking Instructions

  1. 1

    Slice the smoked sausage. Peel the casing off if it has one. Melt the butter and lard in a huge pot. Rinse the ribs.

    A picture of step 1 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 1 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 1 of Spanish Bean Soup from my Mother's Recipe Card.
  2. 2

    Add the ribs to the butter and lard and sear the ribs. Slice the salt pork into about quarter inch/7mm wide pieces and separate the pre sliced pieces.

    A picture of step 2 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 2 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 2 of Spanish Bean Soup from my Mother's Recipe Card.
  3. 3

    Remove the ribs and add the smoked sausage to the pot. Allow to cook but don't get them crispy. Dice the onion.

    A picture of step 3 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 3 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 3 of Spanish Bean Soup from my Mother's Recipe Card.
  4. 4

    Add the ribs back in along with a little salt, the saffron, and the paprika. Remember that you are going to add the salt pork later, so don't over do it on the salt.

    A picture of step 4 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 4 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 4 of Spanish Bean Soup from my Mother's Recipe Card.
  5. 5

    Add the beef broth and the water. Cover and bring to a boil. Let it cook 15-20 minutes. This is to let the beef ribs cook through.

    A picture of step 5 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 5 of Spanish Bean Soup from my Mother's Recipe Card.
  6. 6

    Scrape the bones clean of the rib meat. Add the bones back into the soup. Mince the meat of the ribs, sorting through to remove little bones and unchewable grissle. Add the meat to the soup. Stir in. Cover and allow to cook for 30 minutes.

    A picture of step 6 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 6 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 6 of Spanish Bean Soup from my Mother's Recipe Card.
  7. 7

    Add in the salt pork pieces that you separated from the pre-slice parts. Open your chorizo and start separating the pieces into little dinky chunks, so you can add that to the soup, just don't leave it in big chunks cuz it might be a little spicy. Add it all to the soup and allow to cook covered for 20 minutes.

    A picture of step 7 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 7 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 7 of Spanish Bean Soup from my Mother's Recipe Card.
  8. 8

    When it reaches a rolling boil turn it down to medium heat. Take your ham, and cut into big chunks.

    A picture of step 8 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 8 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 8 of Spanish Bean Soup from my Mother's Recipe Card.
  9. 9

    Remove the beef ribs bones, and discard them. Wash and peel, the potatoes. Dice them into little bite size pieces, about the size of the chickpeas. Add them to the soup along with the ham chunks. Taste the broth. Adjust the salt if not salty enough. Remember the salt pork is already added and potatoes need salt. Allow to cook for another 15 to 20 minutes covered.

    A picture of step 9 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 9 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 9 of Spanish Bean Soup from my Mother's Recipe Card.
  10. 10

    Taste and adjust if needed the salt. When the potatoes are fork tender the soup is done. Plate the soup allowing it to rest in each bowl for 3 minutes.

    A picture of step 10 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 10 of Spanish Bean Soup from my Mother's Recipe Card.
    A picture of step 10 of Spanish Bean Soup from my Mother's Recipe Card.
  11. 11

    Serve, I hope you enjoy!!!!

    A picture of step 11 of Spanish Bean Soup from my Mother's Recipe Card.
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skunkmonkey101
skunkmonkey101 @skunk_monkey101
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Dover, Florida
This picture is me and my oldest daughter. I love Asian, Mediterranean, and Southern food.I hope you enjoy my recipes, if you have any questions please ask. The app only allows so many followings, they put a limit on how many we can follow I have reached my limit. If it wasn't there I would follow back everyone, sorry....
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Comments (2)

kathryn scarpello
kathryn scarpello @mommakat
Thank you and Happy and Blessed New Year filled with love and good fortune!
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