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Spanish Bean Soup

Yield about 2 1/2 quarts


  • 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

How to Make It

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

  2. 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.

  3. 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.

  4. Serve soup hot in individual serving bowls.

Oxmoor House Homestyle Recipes