Tuesday, August 31, 2010

Spanish Bean Soup

This soup takes me back to when I was little...before the house was built...before the driveway was named...long before my desire for cooking evolved. Moma made it a lot because it was everyone's favorite. Well, except for Bub's. He preferred her Vegetable soup instead.

This soup is warm and hearty and very easy.

1 large onion
(This is the kind that I used...I think this is what Moma uses too. Thank you Publix.)
3 medium size potatoes
Ham (I used leftover spiral ham from a Sunday dinner, you can use cubed ham if you like)
Chick Peas
Yellow Seasoning

That's it!

Ready? Set!

Chop your onion, potatoes, ham and sausage all into the same size pieces...bite size.  Throw it in your stock pot with about 3 Tbspn of oil. Let it cook just a few minutes.
It's going to cook for a while,  so it's not a big deal if the potatoes are still crunchy.
Add in your chick peas and put 3 cans of water in the pot using your empty cans. Open your yellow seasoning packet and dump it in. Add a bit of salt to taste.

Set your heat on a low-medium heat so it can simmer for about 1-2 hours.

I did take a picture of mine when it was done, but no matter how I tried, it just turned out as a big yellow blob picture. Not pretty. So, just know, it'll be a bright yellow-orangy-ish color. Your potatoes and onions will be soft and tender and YELLOW.

Moma used to serve fresh Cuban bread with this since it is called "Spanish Bean Soup." I haven't been able to find it here in SC. It's really good with it because it soaks up all the juices without getting all soggy. I guess a french bread would work too.

I hope you try this. It's warm and home-y feeling.


  1. Your Spanish bean soup sounds wonderful - lovely comfort food!

  2. Sounds like a delicious soup!

    Thanks for linking up last week for Friday Favorites! Hope to see you again tomorrow!


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