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My Mom's Spanish bean soup
My Mom's Spanish bean soup

Before you jump to My Mom's Spanish bean soup recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.

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While searching for a convenient healthy snack, don’t forget about yogurt. Sometimes people decide to eat yogurt over a balanced lunch which is not the right idea. You cannot beat yogurt any time it comes to a healthy snack though. Along with calcium, it is a good supplier of necessary protein and vitamin B. Easily digestible, yogurt can even help your gastrointestinal system work correctly depending upon the culture used to make it. Yogurt mixes beautifully with nuts and seeds. This minimizes your sugar consumption without reducing the taste of your snack.

A large selection of quick health snacks is easily accessible. When you make the determination to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to my mom's spanish bean soup recipe. You can cook my mom's spanish bean soup using 12 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook My Mom's Spanish bean soup:
  1. Use 5 lb potatoes
  2. Get 1 gallon chickpeas
  3. You need 1 tbsp saffron threads
  4. Take 1 large hambone
  5. Get 1/2 lb ham
  6. Take 1 1/4 lb beef chuck steak
  7. Get 1/4 lb salt pork
  8. You need 12 cup water
  9. Take 3/4 lb Spanish chorizo sausage the one from Spain
  10. You need 2 large onions
  11. Prepare salt
  12. You need 1/3 cup minced garlic, the mild quarter cup strong garlic
Steps to make My Mom's Spanish bean soup:
  1. In a huge pot add 10 cups of water. Bring to boil.
  2. Add your meats. Cover cook till done. Take the meat out. Take the meat off the bone. Then chop all of meat into bite sized pieces.
  3. Add all the meat back into the soup. Here is an option chop the onions and add into soup, or leave whole if some doesn't like to eat onions. Add last 2 cups of water.
  4. Add garlic and saffron. Stir well. While it boils, peel the potatoes chop into cubes. Add into pot along with the chickpeas.
  5. Cook till potatoes are fork tender over low heat. Serve with Cuban bread, hope you enjoy!
  6. This soup can be frozen. Just add water to thin out when you defrost it

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