Immerse yourself in the vibrant flavors of Mama Shaw's Spanish Bean Soup, a culinary delight that has been passed down through generations. Discover the secrets behind this hearty and comforting soup, a perfect blend of savory spices, tender beans, and fresh vegetables. Experience the culinary journey as we delve into the ingredients, techniques, and cooking tips to recreate this beloved recipe in your own kitchen. Let Mama Shaw's Spanish Bean Soup warm your heart and invigorate your senses with its rich and flavorful broth, making it a perfect dish for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
MOM'S HAM AND BEAN SOUP
I could not find the perfect recipe so this is my recipe that I came up with after comparing three different ones. I combined the ingredients that I liked and mom's ham and bean soup was invented. Enjoy!
Provided by BIGLERMOM
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
- Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
- Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 25.3 g, Cholesterol 68 mg, Fat 21.5 g, Fiber 7.9 g, Protein 25.1 g, SaturatedFat 7.4 g, Sodium 89.5 mg, Sugar 2.4 g
MAMA SHAW'S SPANISH BEAN SOUP - AS BEST AS I CAN
Steps:
- Peel, cut into desired size pieces and cook the potatoes, set aside Dice the onions and green pepper and saute in olive oil I added one pack of the Vigo seasoning packets here slice or dice chorizo (I took the paper off the outside before slicing mine) and add to the onion and pepper When the onion and pepper have softened, add the ham bone(s) with some water and simmer for a few minutes - keep it below a boil add the two remaining packets of Vigo seasoning and one tsp of oregano add the beans (I drained them) add enough water to cover simmer for 15 or 20 minutes add the potatoes add the remaining oregano I cut up the canned tomatoes because I don't like big chunks of tomato... add undrained tomatoes Simmer until it's done to your liking. If it thickens, you can add more water to thin it out. As I said, my Uncle George uses a potato masher or a stick blender to puree some of the beans and potatoes. The last time I made it, I didn't do that, but with the amount of beans and potatoes, it came out very thick.
SPANISH BEAN SOUP
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
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!
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
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.
SPANISH BEAN SOUP RECIPE - (4/5)
Provided by CorbettCook
Number Of Ingredients 7
Steps:
- In a large pot add enough olive oil to easily sauté the onions and potatoes. Add the sliced sausage (or ham) and mix it in with the simmering ingredients. While they sauté open your cans of garbanzo beans and empty them in the pot along with all of their juices. Take each empty can and fill it to the top with water. Ex: if you used 4 cans of garbanzo empty 4 cans of water into the pot. This soup can be made with more or less water, I like it a little more watery but have seen it served very thick. Secret Ingredient! Add the two packets of seasoning. Your soup color will immediately turn golden yellow. Put your top on the pot and let the soup boil for at least 2 minutes. Reduce heat and let it simmer for at least 30 minutes. Keep checking it and stirring it periodically. Once the potatoes have cooked, your soup is done.
WHITE BEAN SOUP - SPANISH STYLE
After making a pot of baked beans, I had almost 2 quarts of beans and broth leftover; I decided I would really like a bowl of some sort of soup. Michael and I had enjoyed some Pistou in Provence, so I thought it might be good.. Instead, I found a Spanish influenced recipe that I adapted to our tastes. I am writing it down, so we can have it again.
Provided by Sweetiebarbara
Categories Beans
Time 2h
Yield 1 pot of soup, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, gently fry bacon, set bacon aside, and discard grease.
- Brown carrot rounds in remaining bacon grease, using drizzles of olive oil as needed.
- Add celery and cook until semi tender.
- Add onions and cook until translucent.
- Add garlic, spices, bay leaf, and continue cooking for about 5 minutes.
- Add chicken stock and bring up to boil.
- Add beans with broth, crumbled bacon, salt, pepper, and simmer for about 1 hour.
- Correct seasoning, remove bay leaf, garnish with more crumbled bacon, and serve with crusty bread.
Nutrition Facts : Calories 983.8, Fat 30.8, SaturatedFat 8.6, Cholesterol 36.1, Sodium 1348.3, Carbohydrate 129.6, Fiber 27.5, Sugar 9.7, Protein 50.2
Tips:
- Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then letting them sit for 1 hour.
- Use a variety of beans: This recipe calls for a combination of pinto beans, black beans, and kidney beans, but you can use any type of beans that you like. Some other good options include navy beans, Great Northern beans, and cannellini beans.
- Don't overcook the beans: The beans should be tender but still hold their shape. If you overcook them, they will become mushy.
- Season the soup to taste: The amount of chili powder, cumin, and salt that you add to the soup will depend on your personal preferences. Start with a small amount and add more to taste.
- Serve the soup with your favorite toppings: Some popular toppings for Spanish bean soup include sour cream, shredded cheese, diced avocado, and tortilla chips.
Conclusion:
Mama Shaw's Spanish bean soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own liking. Whether you like your soup mild or spicy, thick or thin, there is a recipe in this article that will suit your taste. So next time you're looking for a quick and easy soup to make, give Mama Shaw's Spanish bean soup a try.
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