BigBob's Spanish Bean Soup Dinner

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Mar 18, 2012
Tampa FL has a large Spanish heritage and some of the best Spanish restaurants in the country.  One of the best is the Columbia restaurant.  They serve a dish called Spanish Bean Soup.  It is my all time favorite soup and I have tried for years to duplicate it and I think I have come pretty close.  When I can't get to the Columbia, I make my version.  It is perfect for a winter camping trip.

1 pound chick peas (Garbanzo beans)
3 cans beef broth
1 large onion chopped
1 tablespoon minced garlic
1 pound smoked beef sausage sliced 1/4" (I like Hillshires but any brand will do)
3 white potatoes chopped
1 teaspoon Cheshire sauce
4 sprigs saffron (optional, but it gives a nice yellow color)
2 bay leaves (remove before eating)


Hydrate beans either overnight or boil for 5 minutes and then let cool for a couple of hours
Boil beans until soft in the beef broth (I use a pressure cooker for 30 minutes)
Add the rest of the ingredients and boil until potatoes are tender (about another 15 minutes in the pressure cooker)
If too thick add a little water or for a richer flavor a little more beef broth
Serve with a crusty bread and butter
Makes about a little less than 4 quarts but it so good it goes quick
Sorry, it should have said worchestershire sauce.  I missed that when correcting my typos.
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