Looking for a delicious Garbonzo Bean Soup Recipe
I used to have some of the best in FL when I was a kid. My Mom's colleague's wife made Cuban-style Garbonzo bean soup with crusty bread on the side...YUM! I am still in search of a wonderful recipe to make at home. Any suggestions??
Find a recipe for 'pasta e fagioli' (pasta fazool) and substitute garbanzo beans for whatever beans the recipe calls for if the recipe does not already use chick peas. You may find a recipe for 'pasta e cece*' which already includes garbanzo beans.
* Italian designation for garbanzo bean
This isn't Cuban-style, but Marcella has a wonderful recipe for a garbanzo bean soup with garlic, rosemary and tomatoes.
I have this one, we love it.
1 lb. dried Garbanzo Beans
3 Cups Water
2 14 oz. cans low-fat Chicken Broth
1⁄2 lb. Chorizo Sausage, sliced 3⁄4" thick, casing removed
1⁄2 cup Olive Oil
1⁄2 medium Green Bell Pepper, both ends discarded, seeded, pith removed and finely chopped
1 Cup Onion, peeled, ends discarded, minced
2 medium Potatoes, diced in 1⁄2" pieces
3 cloves Garlic, peeled, mashed and finely minced
1 Cup Celery, chopped finely
1⁄2 cup Tomato Paste
1⁄2 teaspoon Tabasco sauce, to taste
1⁄2 teaspoon Paprika
1⁄2 teaspoon Dry Mustard
1 Tablespoon ground Cumin
2 Bay Leaves
Ground Black Pepper, to taste
*Salt, to taste
A couple questions:
would a 5 qt container work or should I use my larger stock pot?
do you soak the beans first?
how long do you cook for at what temp?
I have (or have access to) all of this and I have to say, it looks like the perfect thing to warm me up during an increasingly colder New York winter.
Well I have a huge old pot that I've used for years and no idea the size but I know it's bigger than 5 qt. I always use it when making soup (especially cheeseburger), because I swear, my kids can smell that a mile away and come with empty bowls to take some home for their families.
I usually soak the beans overnite. Then brown the chorizo in a little of the oil, then add the onions, celery, and gr. pepper and cook until soft. Stir in the tomato paste and potatoes, then the broth, water, and bay leaves. Bring to a boil, then reduce heat and simmer until beans are tender. About 2 hours maybe.
Mash the spices together, using a small saucepan, heat the rest of the oil, add the mashed spices and some of the soup liquid along with the Tabasco sauce. Cook over medium heat until all combined, add to the soup, cook an additional hour or so. I add additional Tabasco at the table as my husband can't take as much heat.
OH, Hanky-you have a soup recipe that is called "Cheeseburger" ?!?
If you would be so kind as to share it, for I have a picky eater of a hubby who usually isn't too fond of soup, however, I believe having the words cheese AND burger in it, it may entice him. If you please??? O=:) Thanks for the GB soup recipe as well (THAT one will probably end up just for me and my friends! LOL! He dislikes beans, but ah well, "to each his own!")
I'm finally getting around to making this dish (in the final steps as we speak) and I wanted to ask:
At what point does the garlic go in the dish?
I probably should have done it in the beginning, right after the chorizo, but I spaced it (and didn't see it mentioned with the directions).
I should say, it SMELLS great!
Thanks! Sounds really delicious, and my hubby will be happy that there is MEAT in it!!!
I was curious too, whether you soak the beans overnight or just give them a good rinse?
I find the chorizo, gr pepper and cumin interesting additions. I'm not sure I've ever had those in my GB soup before. YUM!
Thanks again, O=:) Mermazon
Here in Mexico, it's guasana season--guasanas are green garbanzos. On hundreds of street corners, vendors set up braziers fired by carbón (wood charcoal) and steam the guasanas in their shells, in a little salted water, until the guasanas are bright green and tender. Ten pesos a bag (about a cupful) and we're all in heaven.
At home, put them in a skillet with a little boiling salted water--no more than a quarter cup of water--and toss until bright green. Don't do anything too fancy to those green garbanzos until you try them steamed--maybe salted with a little butter, but nothing more. The taste is green, fresh, a harbinger of spring. Enjoy!