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Spanish Bean Soup
| Recipe Submitted by: |
Mike Bersell |
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| Categories: |
Soup>Beans and Grains>Appetizers>Vegetarian |
| Yield: |
3 gallons |
| Ingredients |
Amount |
Method |
Beans, kidney or garbanzo
Water
Onion, Chopped
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5 lbs.
5 gal.
1 lb. |
Wash and pick beans. Add water and soak overnight
under refrigeration. The next day,
drain
excess water, replace with enough water
to
cover and cook until tender along with
onion.
Puree beans and add water if necessary to
make 1 1/2 gal. |
Onion, chopped
Green pepper, chopped
Butter or Canola oil |
6 oz.
2 oz.
2 oz. |
Saute vegetables in oil until slightly browned. |
Tomato puree
Salt
Pepper |
1 1/2 gal.
1/4 cup
1 Tbl. |
Heat tomato puree and add with seasoning
to bean puree.
Cook for 5 minutes to blend ingredients. |
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| Chef's Tips: |
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Ham stock may be substituted for tomato puree.
2 tsp. Saffron may be added, if desired. |
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