Best 3 Spanish Bean Soup Fiery Recipes

**Unveil the Delights of Spanish Bean Soup: A Culinary Journey of Bold Flavors and Hearty Goodness**

Embark on a culinary adventure with Spanish bean soup, a captivating dish that tantalizes the taste buds with its vibrant flavors and comforting warmth. Originating from the vibrant culinary traditions of Spain, this hearty soup showcases a symphony of textures and tastes, featuring an array of beans, tender vegetables, and a vibrant broth infused with a chorus of spices. Discover two distinct recipes within this article, each offering a unique interpretation of this beloved Spanish classic. The first recipe, "Spanish Bean Soup: A Fiery Delight," ignites the palate with a spicy twist, while the second, "Spanish Bean Soup: A Rustic Gem," embraces a more traditional approach, showcasing the natural goodness of fresh ingredients. Both recipes promise an unforgettable culinary experience, perfect for a cozy meal on a chilly day or as a delightful addition to your weekly dinner rotation. So, gather your ingredients, fire up the stove, and prepare to be swept away by the enchanting flavors of Spanish bean soup.

Check out the recipes below so you can choose the best recipe for yourself!

COLUMBIA RESTAURANT SPANISH BEAN SOUP

Columbia Restaurant Spanish Bean Soup image

I recently went to Columbia Restaurant in West Palm Beach and absolutely loved this soup. Cooking time does not include soaking beans.

Provided by Valerie in Florida

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb uncooked garbanzo beans, dried (also called chickpeas)
1 ham bone
1 beef bone
2 quarts water
1 tablespoon salt
1/4 lb salt pork, cut in thin strips
1 onion, finely chopped
1 chorizo sausage, sliced in thin rounds (Spanish sausage)
2 potatoes, peeled and cut in quarters
1 pinch saffron
1/2 teaspoon paprika

Steps:

Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans.
Place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top.
Fry salt pork slowly in a skillet.
Add chopped onion and sauté lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste.
When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.

Nutrition Facts : Calories 442.5, Fat 29.4, SaturatedFat 10.6, Cholesterol 37.6, Sodium 2519.9, Carbohydrate 34.7, Fiber 5.3, Sugar 2, Protein 10.3

SPANISH BEAN SOUP

Spanish Bean Soup image

I love this hearty savory soup on cold winter days with a big slice of crusty rustic bread. If there's any left over it's even better the second day.

Provided by Patty Mae

Categories Pork

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb kielbasa or 1 lb other spicy cured sausage, cut in 1/2-inch pieces
2 medium onions, cut in 1/2-inch pieces
3 garlic cloves, minced
2 quarts chicken stock
4 medium potatoes, peeled and cut in 1/2-inch cubes
2 (15 ounce) cans garbanzo beans, drained
1 chicken bouillon cube
2 (5 g) packets sazon goya with azafran or 2 (1 g) packets Vigo flavoring and coloring
1 small bay leaf

Steps:

If the sausage has casings, remove them before cutting the sausage in pieces.
Sauté sausage in a soup pot over medium heat until fat is rendered.
Add onions and sauté until onions are translucent. Add garlic and sauté 2 more minutes.
Stir in remaining ingredients. Bring to a boil then reduce heat to medium low.
Boil gently for about 25 minutes.
Remove bay leaf before serving.

SPANISH BEAN SOUP - FIERY!

Spanish Bean Soup - Fiery! image

Based on a great soup served by the Columbia restaurant in Tampa, this firey soup cooks up quick when you're craving something spicy and hot.

Provided by Sherri Dodsworth

Categories Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons bacon fat
1 onion, diced
3 garlic cloves, minced
2 chorizo sausage, casings removed
1 (14 ounce) can beef broth
1 (14 ounce) can chicken broth
1 teaspoon Emeril's Original Essence
2 (15 ounce) cans garbanzo beans, drained
1 (15 ounce) can sliced potatoes, drained
2 bay leaves
1 pinch saffron

Steps:

In a medium stock pot, heat bacon grease over medium heat.
Cook onion and garlic until soft, being careful not to brown.
Crumble chorizo and heat until well cooked.
Drain grease and return pan to heat.
Add remaining ingredients.
Bring to a boil, reduce heat, cover and simmer for 30 minutes.

Tips:

- To make the soup more flavorful, use homemade vegetable broth instead of water. - For a smokier flavor, roast the poblano peppers before adding them to the soup. - If you don't have any canned diced tomatoes, you can use 2 cups of fresh tomatoes, peeled and diced. - To make the soup thicker, mash some of the beans with a fork or potato masher before adding them to the soup. - Serve the soup with a dollop of sour cream, grated cheese, or crumbled tortilla chips.

Conclusion:

- This Spanish bean soup is a delicious and hearty meal that is perfect for a cold winter day. - It is easy to make and can be tailored to your own taste preferences. - With its combination of beans, vegetables, and spices, this soup is sure to become a family favorite.