Name: Spanish Bean Soup (Sopa de Garbanzos)
Yield: Makes 4 quarts
Cuisine: Cuban
Ingredients: salt and cayenne pepper to taste; 1 lb. dried garbanzos (chickpeas); 1 small chicken (fryer); 1½ lbs. good soup beef (shin); 3 quarts water; ¼ lb. Spanish chorizos (sausages) (or Italian pepperoni); ½ lb. smoked ham, cubed (raw or cooked—it doesn’t matter); 5 medium potatoes, peeled and cut in julienne strips (shoe-strings); ¼ lb. slab bacon, cut in fine dice; 1 large onion, chopped; 2 cups sliced carrots; 2 leeks, sliced (or ¾ cup yellow onions); 3 cloves garlic, crushed or minced

Preparation info

Makes
4 quarts

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

A long time ago a Cuban restaurant in Tampa called The Columbia used to serve a Spanish baroque bean soup I’ve been trying to duplicate ever since. Do not expect to find anything like this in your usual run-of-the-paella Spanish restaurant. Their version barely makes it as a first course, but as you can see from the following list of ingredients, this garbanzo soup is meant to be all courses rolled into one.