Source: Whole Foods for the Whole Family
Date tried: March 11, 2018
Yield: 8 servings
Time needed: 2-3 hours (or longer in a slow cooker)
Prior preparation needed:
Soak dried beans overnight
The contributor notes that her uncle came on this recipe in a Cuban section of Tampa, Florida nearly 40 years ago and it has been a family favourite ever since.
Spanish Bean Soup
1 lb. dried garbanzo beans
5 medium carrots, chopped
5 medium potatoes, chopped
1 medium onion, chopped
2 pinches saffron
1 ham bone or 1 cup ham chunks (optional)
Soak the beans in 6 cups water overnight in soup kettle.
Add all other ingredients to the soaking beans. Add more water if necessary.
Bring to a boil, then lower heat, cover and simmer until beans are tender. (At least two hours).Remove ham bone, if used.
Great served with cornbread.