Spanish Bean Soup from my hometown Tampa, Florida🍲☀️Episode 5 of my series, Soups From Around the World was made in collaboration with @feedingtampabay in honor of Hispanic Heritage Month♥️
In a large pot on medium heat, add 12 ounces of diced salt pork. Once it's lightly browned, add 1 pound of chorizo (cut into rounds) and cook until all of the fat renders out. Then add 2 small diced yellow onions, 2 bay leaves, 8 cloves of minced garlic, and 3 sprigs of chopped fresh oregano. Cook until the onions are soft, then add 12 cups of chicken stock. (If you want to add extra flavor, bloom a pinch of saffron into some of the stock before adding). Then add 2 to 4 ham hocks and season with chicken bouillon, sazon, and black pepper. Bring the soup to a boil, then turn the heat down to medium-low and cook covered for 90 minutes. Then add 3 cans of drained garbanzo beans and 2.5 pounds of yellow potatoes (cut into chunks). Cover and cook for another 30 minutes (or until the potatoes are fork tender.) Remove the ham hocks, and serve with warm buttered cuban bread.
