Cuban Bean Soup

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

I often use a frozen package of chopped onions, peppers, and celery rather than the fresh ingredients.

Original recipe:

  • 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

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.