Garbanzo Bean Soup - Cuban Style |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is a great soup to heat up those cold winter days! Ingredients:
16 oz garbanzo beans canned |
3 c water |
2 14 oz cans of chicken broth |
1/2 lb chorizo sausage |
1/2 c olive oil |
1/2 medium green bell pepper chopped |
1 c onion minced |
2 medium potatoes diced in 1/2 inch pieces |
3 cloves garlic mashed and minced |
1 c celery chopped finely |
1/2 c tomato paste |
1/2 t tabasco sauce to taste |
1/2 t paprika |
1/4 t paprika |
1/4 t ac'cent flavor enancer |
1/2 t dry mustard |
1t ground cumin |
2 bay leaves |
ground black pepper to taste |
salt to taste |
Directions:
1. In a large pot, over medium-high hear, brown the Chorizo in 2 T of Olive Oil.
2. Add and saute the onion, celery, and green pepper to the Choizo, stirring until onion is translucent.
3. Add the tomato paste and potatoes, stir over heat for approximately one minute until combined.
4. Add the water, checken broth, and bay leaves to the meat mixture and bring to a rolling boil.
5. Add in the drained garbanzo beans and allow the mixture to return to a boil.
6. Reduce heat and simmer, partially covered, about 1 hour.
7. In a small clean bowl, mash the garlic, paprika, cumin and dry mustard together until very well blended.
8. Over medium heat in a small saucepan heat the remaining olive oil.
9. Add the mashed and mixed ground dry spice/garlic mixture.
10. Add 2/3 cup of the liquid from the bean pot and stir over medium heat until ingredients are fully combined.
11. Simmer, partially covered, for one more hour.
12. Puree 2 cups of the cooked beans and stir back into pot and add salt to taste.
13. Remove and discard the bay leaves. Do not puree the bay leaves.
14. Serve very hot with Tabasco and warmed fresh bread.
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