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Before you jump to Garbanzo Bean and Pork Soup recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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We hope you got benefit from reading it, now let’s go back to garbanzo bean and pork soup recipe. To make garbanzo bean and pork soup you need 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Garbanzo Bean and Pork Soup:
- Provide of Beans.
- Provide 1 pound of lima beans.
- Use 1 pound of canned garbanzo beans.
- Take of Vegetables.
- Get 2 cups of chopped limp celery, yes limp.
- You need 1/2 cup of sliced leeks.
- Use 1-1/2 cup of sliced carrots.
- Prepare 1-1/2 cup of sliced purple potatoes.
- You need 1-1/2 cup of sliced white potatoes.
- Use of Meat.
- Provide 1 cup of sliced hog jawls.
- Provide 1-1/2 cup of chopped ham.
- Prepare 1 pound of smoked sausage.
- Use 2 quart of chicken broth.
- Prepare of Spices.
- You need 1/4 cup of Spanish ground paprika.
- Provide 1 teaspoon of granulated garlic powder.
- Prepare 1-1/2 teaspoon of salt.
Instructions to make Garbanzo Bean and Pork Soup:
- Wash and chop vegetables. Use the leaves of the celery..
- Add the vegetables in a bowl with the beans. Slice the hog jawls, thinly and small..
- Remove the casing and slice the sausage. Chop the ham..
- Render the fat in the hog jawls. Add in the ham, sausage, and spices. Sautรฉ the meats for 15 minutes..
- Add the vegetables and beans. Coat and sautรฉ for 10 minutes then cover. Add the broth and bring to a boil. Simmer 45 minutes. Serve I hope you enjoy!!!.
Here is how you can achieve that. The next day, rinse the soaked beans and place them into a slow cooker; place the ham bone in the cooker, and pour in enough water to cover the beans and ham bone by several inches. Add the potatoes, corn, tomato paste, broth and the rest of the spice to the pot and stir until well-combined. Preheat olive oil in a large Dutch oven or soup pot. Add green beans, tomatoes, chicken stock, garbanzo beans, basil, oregano, rosemary, bay leaf, salt, and pepper.
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