[Ed: Rich, spicy, and delicious – though as far as some informal research has dug up, this soup seems to be indigenous to Tampa, not Spain, and more Cuban than anything else.]
Ingredients6 25 ounce cans of garbanzo beans, 3 with liquid, 3 drained 2 ham hocks 2 beef bones 4 quarts water 1 tablespoons Goya Adobo seasoning (to taste—be careful of salt level) ½ pound thick-cut bacon, chopped 3/4 pound picnic ham or ham nugget, rough chopped in cubes 1 head of garlic, finely chopped 3 large onions, finely chopped 5 potatoes, cut into bite-sized cubes (about ¾ in) 4 teaspoons of saffron 3 teaspoons paprika 4 chorizo (Spanish sausage), sliced in thin rounds salt and pepper to taste.
Brown hock and beef bones gently in bottom of soup kettle for about 10 minutes on medium-low heat. Add 4 quarts of water to ham hock and beef bones. Cook for 45 minutes over low heat, skimming foam from the top. Add in beans and liquid from can. Fry bacon slowly in a skillet. Add chopped onion and garlic and sauté lightly.
Add in ham and cook for about 5 more minutes. Add to beans along with potatoes, chorizo, Adobo seasoning, paprika, and saffron. Add salt and pepper to taste. Cook down until potatoes are fork tender and soup thickens. Serve with warm buttered Cuban bread.
Tags: Spanish Bean Soup