Spanish Bean Soup

Oxmoor House
about 2 1/2 quarts


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2 cups dried garbanzo beans
1 (1/2-pound) ham bone
2 quarts water
1 medium cabbage, finely shredded
1 whole pod red pepper
1 teaspoon salt
1 medium onion, sliced
2 tablespoons bacon drippings
1 teaspoon olive oil
1/4 teaspoon garlic powder


Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain well.

Place beans and ham bone in Dutch oven. Add 2 quarts water; bring to a boil. Reduce heat; cover and simmer 2 hours. Stir in cabbage, red pepper, and salt. Cover and simmer 1 hour. Remove ham bone; discard.

Sauté onion in drippings in a medium skillet until tender. Add to soup, stirring well. Combine olive oil and garlic powder in a small bowl. Stir into soup.

Serve soup hot in individual serving bowls.

Created date

February 2010