Spanish Bean Soup
By JAmero4702
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Ingredients
- 1 pound dried garbanzos (Chick Peas)
- 1/2 pound smoked bacon
- 1 (1/2 lb ham hock)
- 1/2 lb lean beef (flank)
- 2 Chorizos
- 1 small whole onion
- 1/2 green pepper
- 1 whole ripe tomato
- 1 bay leaf
- Yellow food coloring
- 3 medium potatoes, peeled and cubed
- Salt
Details
Servings 6
Preparation
Step 1
Wash garbanzos in cold water. Discard imperfect ones. Cover with salted water at 3 inches above beans. Soak overnight. Next morning, drain and rinse the beans thoroughly. Set beans aside. In a 3 or 4 quart aoup kettle place the bacon, ham hock, beef, chorizos, onion, green pepper, tomato and bay leaf.
Cover with 2 inches of water above ingredients. Bring to a rapid boil and skim several times. Lower heat to moderate, cover the kettle, and place the yellow coloring in the pot. Cook for about 1/2 an hour. Add the reserved garbanzos, bring to a boil again, cover, reduce heat to moderate and cook another hour. By this time the meat should be tender. Discard the ham bone and on the and what is left of the onion, green pepper and tomato. add the potatoes to the beans and correct salt to taste. Cover and cook at moderate heat until potatoes are done, about 30 minutes. Cut meat into small portions. Slice chorizo into thin rings, and cube the bacon. Return all to the soup. Heat thoroughly and serve hot.
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