Everyone has that one dish that is their comfort food. To me, my dad’s Cuban Garbanzo Bean Soup is the ultimate winter comfort food. When I go home for the holidays, I always hope I can convince him to make a big batch of soup for us and also eagerly await the chance to help him make it. Read on for the story of Cuban Garbanzo Bean Soup and watch me make this soup on Food Network Snapchat Discover today!
I am both excited and nervous to share this post with my dad. I can hear him saying, “Gabs, that’s not right!” or “You don’t need to fix perfection.” When he makes Cuban food, he follows exactly by the book and exactly what his mother, my Abuela Mia would have done. In this recipe, I didn’t use the vino secco, or white cooking wine, that he uses or soak my garbanzo beans overnight. Instead of the traditional white potato, I used sweet potato for more nutrients and sweetness. My pot on the stove was not my Abuela Mia’s pressure cooker. While it will never taste as good as his, every time I make Garbanzo Bean Soup I relive the memories of cooking with him and Mia. Some Cubans may have opinions on how authentic this is, but I believe this is kind of like chicken noodle soup – there are so many different ways to make it!
My take on the soup is lighter. I don’t use beef so I can cook it quickly in a my dutch oven. However, you could easily toss all these ingredients into a slow cooker for four hours on low or about eight on low. Add cubed beef and the meat will get tender while adding a rich flavor to the soup. At home we usually eat the soup over freshly cooked white rice, but you could also try brown rice for a healthier option.
- 1 onion, diced
- 1 green pepper, cubed
- 1 tablespoon olive oil
- 3 cloves of garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon oregano
- ½ cup dry white wine
- 2 cans garbanzo beans, drained and rinsed
- 1 large sweet potato or 2 small, washed and cubed
- 4 cups chicken broth
- 1 bay leaf
- Add olive oil, onions and peppers to a large soup pot. Sauté over medium high heat until onions are translucent and peppers have softened. Add salt, pepper, garlic and oregano. Cook for about 1 minute.
- Add white wine to the pan to deglaze.
- Add beans, sweet potatoes, chicken broth and bay leaf to the pot.
- Turn up the heat to high and bring to a boil, uncovered. Once boiling, cover the pot and then simmer for 20 minutes.
- Remove bay leaf and serve!
This Cuban Garbanzo Bean Soup will be a delicious recipe to incorporate in your healthy eating for January. Make a big batch, separate it into a few containers for lunch at work or weeknight dinners. Then tuck one serving in the freezer to pull out for a last-minute meal. Today, open up your Snapchat app, swipe over to find the Food Network Snapchat Discover section and tap through until you see me! I can’t wait to hear what you think.
Love food. Love self. Love life.