Bryan And Laura Foltz, Family, Soup
1 large green pepper, diced
1 large onion, diced
6-7 cloves of garlic, minced
2 tablespoons of olive oil
2 cans of garbanzo beans (drained and rinsed)
5 to 6 medium russet potatoes, cubed (about 1 1/2 inches)
1 tablespoon oregano
2 quarts or so of chicken stock or water
2 bay leaves
salt and pepper to taste
1 ham steak, cubed
1 package sausage
While in Tampa for work, I enjoyed a nice evening at Columbia Cafe. I especially enjoyed their Cuban Bean Soup. This is my recreation of that soup. This is a modification of Spanish Bean Soup, from tasteofcuba.com.
I often use a frozen package of chopped onions, peppers, and celery rather than the fresh ingredients.
Cook the sausage, then Sauté the green pepper and onion in with the sausage until tender, about 5 minutes. Add garlic and sauté about 1 minute.
Add potatoes and ham. Add the beans, water, bay leaves, oregano and the ham or ham bone. Bring to a boil and add salt and pepper to taste. Simmer for at least an hour.
http://www.tasteofcuba.com/spanishbeansoup.html