lolly's spanish bean soup
(2 ratings)
Our home town is Tampa Bay and we always visit our favorite restaurants when we go home. One is La Tropicana Cafe in Ybor City, where we have enjoyed the Devil Crabs and Spanish Bean Soup for many years. This recipe is my version of the soup. Please enjoy. SALUD, Lolly
(2 ratings)
yield
6 serving(s)
prep time
1 Hr
cook time
30 Min
method
Stove Top
Ingredients For lolly's spanish bean soup
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2 cangarbanzo beans aka chick peas (drained & rinsed)
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2 lgwhite potatoes (peeled & chopped)
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1 lgyellow or white onion (peeled & chopped)
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1/2 lb sliceyour favorite cooked ham (chopped)
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1 pkg5.5 oz dry spanish dry chorizos (sliced thin)
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2 lgcloves of fresh garlic (minced)
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1 pkgspanish seasoning (vigo's spanish flavoring)
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8 cwater
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4 tsptone's chicken base or chicken broth to equal liquid
How To Make lolly's spanish bean soup
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1You will need a large Saute Pan with Lid.
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2Coat pan with Olive Oil, about 2 Tablespoons.
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3Add chopped potatoes, chopped onion and minced garlic. Saute till soft.
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4Add drained and rinsed beans, chopped ham, sliced chorizos, chicken broth and spanish seasoning.
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5Cover and Simmer all together for 15 minutes, stirring occasionally.
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6Let it rest for the flavors to blend. You will need NO salt if you use chicken base and spanish seasoning. I do add fresh ground Pepper Corn Medley before serving.
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7This is best served with fresh Cuban Bread or French Bread if Cuban is not available. SALUD and HAPPY DAYS. ENJOY.
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