Soups & Stews

Best Garbanzo Bean Soup: Family Recipe

... from Aunt Sandy's Kitchen

• Serves: 6-8 people
• Prep Time: 30 mins
• Cooking: 1 hours

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This Garbanzo Bean Soup (Spanish Bean Soup) recipe has been part of our family for over 60 years. Along with the Chicken and Yellow Rice and this soup, they were both the creation of head Cuban Chef Buddy at my father-in-law's restaurant The Chicken Basket.

The Chicken Basket restaurant was a restaurant at 2713 Bayshore Boulevard and Barcelona St. Tampa Florida that my father-in-law managed and ran during late 60's. The restaurant was known for its Fried Chicken & Seafood and had a few Spanish dishes on the menu thanks to Chef Buddy.

We are excited and glad to be able to share these recipes with everyone.

What Is the Difference Between Spanish and Mexican Chorizo?
Spanish chorizo is a cured meat with dominant ingredients: smoked paprika (pimenton) and garlic.
Mexican chorizo is heavily seasoned raw meat - seasonings: chiles, cumin, coriander, cloves, and cinnamon.

Click Here to view Aunt Sandy's Spanish Chicken and Yellow Rice cooking video.

Ingredients

• 1 ham bone or (ham hock)
• 2 cups ham, cut up small pieces
• 7 ounces chorizos (Spanish sausage not Mexican) 4 sticks, sliced
• 3-4 cups of water
• 16-32 ounces chicken stock
• 1 onion (medium), diced
• 1 bell pepper (green), diced
• 4 garlic cloves, diced
• 3-4 bay leaves
• 1 teaspoon each: garlic & onion powder, pepper, and salt (Watch how much salt is added at first. You will want to taste at the end of the cooking process.)
• 4 cans (15-16oz) Garbanzo Beans (Chickpeas), rinsed and drained
• 4 small potatoes, washed, peeled, cubed

Directions

1. In a large stock pot, add ham bone, sliced chorizos, and ham cut into small pieces.
2. Add enough water to cover ham bone.
3. Add onion, bell pepper, garlic, bay leaves, and other seasonings.
4. Cook for about 1 hour.
5. Remove ham bone from pot and a while to cool.
6. Remove ham meat off bone and discard bone.
7. Add the ham meat that was removed from the bone to the soup pot.
8. Add Garbanzo Beans and cook for 10 minutes.
9. Add potatoes (might have to add more water) and cook for 20 minutes or till potatoes are fork tender.

Ladle into bowls and Serve with hot toasted Cuban (crusty) bread.