Best Crock Pot Garbonzo Bean Soup With Pepperoni Recipes

COLUMBIA RESTAURANT SPANISH BEAN SOUP

Columbia Restaurant Spanish Bean Soup image

I recently went to Columbia Restaurant in West Palm Beach and absolutely loved this soup. Cooking time does not include soaking beans.

Provided by Valerie in Florida

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb uncooked garbanzo beans, dried (also called chickpeas)
1 ham bone
1 beef bone
2 quarts water
1 tablespoon salt
1/4 lb salt pork, cut in thin strips
1 onion, finely chopped
1 chorizo sausage, sliced in thin rounds (Spanish sausage)
2 potatoes, peeled and cut in quarters
1 pinch saffron
1/2 teaspoon paprika

Steps:

Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans.
Place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top.
Fry salt pork slowly in a skillet.
Add chopped onion and sauté lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste.
When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.

Nutrition Facts : Calories 442.5, Fat 29.4, SaturatedFat 10.6, Cholesterol 37.6, Sodium 2519.9, Carbohydrate 34.7, Fiber 5.3, Sugar 2, Protein 10.3

13 BEAN CROCK POT SOUP

13 Bean Crock Pot Soup image

A crock pot version of 13 bean soup. Super easy & super yummy! I buy the 13 bean soup mix in the bulk section of my supermarket. It contains the 13 varieties of dry beans as follows: Baby limas, large limas, garbanzo, great northern, black-eyed peas, navy, black, red pinto, red lentils, green lentils, yellow splits, green splits, and kidney beans. Even my toddler had fun eating this soup. It was almost like watching a kid sort their M&M candies into colors! We took the opportunity to teach her the name of each bean as she picked it out to eat. Be sure to plan ahead, as the beans need to soak overnight or for 8 hours before cooking. (Cook time noted includes soaking time.) *Update December 2011: Since hosting the January 2011 Soupfest tag game in the Topic of the Month forum I have been using Sharon123's recipe for homemade Herb & Garlic broth (link in ingredients section) instead of just plain water as the soup base. It's absolutely delicious and so easy to make and store in the freezer. Feel free to use that recipe or any other broth for some or all of the water in the soup (not for soaking the beans).

Provided by Tinkerbell

Categories Clear Soup

Time 12h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

bean soup mix (2 cups of 13 bean soup mix)
6 cups water
1 cup ham, cooked & diced
2 leeks, sliced (white part only)
2 garlic cloves, minced
2 carrots, chopped (or 8 baby carrots cut in thirds)
2 stalks celery, sliced
1 teaspoon basil
1 teaspoon thyme
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
6 cups water (*or substitute some broth for part of the water. I always keep some Herb and Garlic Broth-Aigo Bouido in the freezer an)

Steps:

Place beans in a colander and sort through them, picking out any rocks or debris. Rinse the beans with water and then drain the water away.
Place beans in crock pot and add the 6 cups of water. Put the lid on the crock pot (but don't turn it on) and leave the beans to soak in the cold water overnight or for at least 8 hours.
Pour the beans and water into the colander. Rinse gently, drain and return beans to the crock pot.
Add the rest of the ingredients to the crock pot and stir to combine.
Set the crock pot on LOW and cook for 3-5 hours or until beans and veggies are soft.
Serve with fresh garlic bread and enjoy!

GARBANZO BEAN SOUP

Garbanzo Bean Soup image

This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!

Provided by JENYRUT

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 (14.5 ounce) can peeled and diced tomatoes
1 teaspoon olive oil
2 (15.5 ounce) cans garbanzo beans
salt and pepper to taste
2 sprigs fresh rosemary
1 cup acini di pepe pasta

Steps:

Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 95 g, Fat 4.6 g, Fiber 11.9 g, Protein 18.9 g, SaturatedFat 0.6 g, Sodium 821.5 mg, Sugar 4.4 g