Steps to Make Favorite My Mom's Spanish bean soup
Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Simple Way to Prepare Super Quick Homemade My Mom's Spanish bean soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from My Mom's Spanish bean soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Mom's Spanish bean soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make My Mom's Spanish bean soup is 40 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can have My Mom's Spanish bean soup using 12 ingredients and 6 steps. Here is how you can achieve that.
Once or twice a year my Mom would make this soup. Usually around Christmas Eve, or New Years Eve. We would have it with Cuban bread, or small Cuban sandwiches. We would sometimes be outside nice chilly weather, being warmed by soup and sandwich, sometimes a bon fire.
Ingredients and spices that need to be Make ready to make My Mom's Spanish bean soup:
- 5 lb potatoes
- 1 gallon chickpeas
- 1 tbsp saffron threads
- 1 large hambone
- 1/2 lb ham
- 1 1/4 lb beef chuck steak
- 1/4 lb salt pork
- 12 cup water
- 3/4 lb Spanish chorizo sausage the one from Spain
- 2 large onions
- salt
- 1/3 cup minced garlic, the mild quarter cup strong garlic
Instructions to make My Mom's Spanish bean soup
- In a huge pot add 10 cups of water. Bring to boil.
- 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.
- 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.
- Add garlic and saffron. Stir well. While it boils, peel the potatoes chop into cubes. Add into pot along with the chickpeas.
- Cook till potatoes are fork tender over low heat. Serve with Cuban bread, hope you enjoy!
- This soup can be frozen. Just add water to thin out when you defrost it
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