Spanish Bean Soup

While this recipe calls for dried garbonzos, I have used canned instead. And because we are watching salt, I don't put bacon or the ham bone in.

Spanish Bean Soup


1/2 pound garbanzo beans
1 beef bone|
1 ham bone
2 quarts water
4 oz bacon, fried
Pinch of paprika
1 onion
2 oz margarine
1 pound potatoes, quartered
inch saffron
1 Chorizo (Spanish sausage), sliced thin

Soak garbanzos overnight with in sufficient water to cover beans. When ready to cook, drain the water from the beans and place them with the beef bone and ham bone in the 2 qts. water. Cook for 45 minutes over slow heat. Fry the bacon with paprika and onion in the margarine. Add to the beans. Also, at this time, add the quartered potatoes, saffron and salt to taste. When potatoes are done remove from heat and add chorizos cut into thin slices. Serves 4.

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