SPN: Spanish Garbanzo and Spinach Soup
Source of Recipe
George Elting
* Exported from MasterCook *
Spanish Garbanzo and Spinach Soup
Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories : Soups, Spanish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Garbanzo beans -- rinsed and drained
8 cups water
2 tablespoons olive oil
1 large onion -- finely chopped
1 stalk celery -- thinly sliced
2 garlic cloves -- minced
2 cups pork shoulder -- cut in 1/2" strips
1 bay leaf
1 small dried red chili pepper -- crushed
1/2 teaspoon dried thyme
1 pound tomatoes, canned -- chopped
10 ounces fresh spinach
1 egg, hard-boiled -- sieve pressed
salt
1. Place beans in a large bowl, add the water, and let stand overnight. (Or, if you prefer, bring beans and water to a boil in a 4-quart kettle, boil briskly for 2 minutes then remove from heat and let stand covered, for 1 hour.)
2. Heat oil in a 5-1/2- to 6-quart kettle or Dutch oven. In it cook onion, celery, garlic, and pork or ham strips until vegetables are soft. Add beans and their liquid, bay leaf, red pepper, and thyme. Bring to a boil, cover reduce heat and simmer for 1 hour. Add tomatoes and their liquid. Continue cooking until beans are tender, about 2 hours longer.
3. Meanwhile, rinse and drain spinach well, remove and discard stems and chop leaves coarsely. Stir spinach into soup and continue cooking, uncovered, about 5 minutes. Salt to taste. Serve in broad, shallow bowls, sprinkled with sieved hard boiled egg.
Cuisine:
"Spanish"
Source:
"Posted by George Elting, Fidonet Cooking Echo, 3/9/99"
S(>From the MC recipe database of):
"Judi Mae Phelps (judimae@earthlink.net)"
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