Spanish Bean Soup, Tampa Week

Spanish Bean Soup, Tampa Week


On today’s program we’re bringing you our second version of the Columbia Restaurant’s Spanish Bean Soup that we promised you way back during Tampa Week.  As an ingredient, we added some scratch made chorizo sausage and feel this soup probably ranks in our top five we’ve made to date.  We’ll also be getting you caught up on some of the latest happenings here as it’s been a while since our last show.  In our Culinary Sojourns series, we’re continuing our Italian intro program where will be introducing the first recipe we’re planning to make which is going to be a primary building block to a couple other recipes we’ll be featuring in the coming weeks. 

Galley’s Second Version of Spanish Bean Soup

For a double batch, you’ll need:

  • ½ pound bacon diced
  • 3 large onions
  • 2 TB oregano
  • 4 carrots
  • 4 stocks celery
  • 6 large cloves garlic
  • 1 ham shank
  • 2 beef bones
  • 10 cans garbanzo beans
  • 2 quarts water (enough to cover)
  • 1 small pinch saffron
  • 1-2 TB paprika
  • 6 large potatoes
  • 2 pounds homemade chorizo sausage or store bought links
  • Salt and pepper to taste
Directions
  1. Roast vegetables in a 500 degree oven on until vegetables take on color. Optional step but adds flavor to your soup.
  2. Roast the beef and ham bone at 400 degrees. Coat both with a little olive oil to help the bones take on color.  Set aside.
  3. In a large stock pot, cook the bacon until all the fat is rendered then add onion and then cook until tender on medium high heat. While cooking add oregano and a pinch of salt.
  4. Next, add the carrots and celery and cook until tender.
  5. Add in garlic and cook until fragrant. Then, add the ham and beef bones and cover with water.
  6. Add garbanzo beans and bring to a boil then reduce heat to a simmer and cook for 45 minutes.
  7. Next, add a pinch of saffron. You don’t need much and the paprika and stir well.
  8. Cube potatoes and add to the soup and cook another 30-40 minutes until the potatoes are tender.
  9. Prepare chorizo sausage using recipe taken from the Duluth Grill’s Cookbook, Volume II found on page 44. You can substitute store bought chorizo sausage.  Slice and add during the last 15 minutes of cooking time.
  10. For home-made chorizo sausage, we flattened the mixture into a large patty and grilled for around 15 minutes on a double-platten grill and then cut into bite-sized pieces. Turned out perfect.
  11. Salt and pepper to taste. Enjoy.

We hope you’ll try making Spanish Bean Soup.  I think it’s a terrific recipe whether you purchase your own Chorizo sausage or make it from scratch like we did.  Sometimes if you can’t hop on a plane to a sunny climate, then you can bring the vacation back home to you.

If you want to try the Columbia Restaurant’s version here is their recipe

Additional Podcast Addendum

Also, don’t forget to vote in our Podcast Poll in which you can give us anonymous feedback on various subjects related to the Galley podcast. Be sure to check that out and let us know your opinion. I’ll see how the response is and I’ll probably change the question every week or two. We do appreciate your feedback. It’s just a couple of clicks and you’re done.

The Duluth Grill Cookbook can either be purchased at the restaurant or on their website.

We thank Sterling Berry who runs the website “Great Lakes Vessel History” for allowing us to quote factual content from his website.  You can find him on the web at www.greatlakesvesselhistory.com to learn more.   

As always, let us know your questions or comments by e-mailing us at podcast@cdlgalley.com.






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