Spanish Bean Soup

In the 1930's my grandparents would frequent a small spanish cafe' in the Cuban area of Tampa named Columbia Cafe—which, by the way, is the oldest restaurant in Tampa opening its doors in 1905.

The attraction was the succulent Spanish Bean Soup with a Ruben on the side. Even now at the age of 98 and 99 they recall fond memories of their lunch excursions to Ybor City. When counseled by her doctor to stop eating meat due to a number of lost pregnancies because of toxemia the two of them decided to become vegetarian to get well and stay vegetarian to stay well. To appease their Spanish Bean Soup cravings she came up with this vegan rendition which has been a family favorite for four healthy generations of vegetarians and vegans.

1 Medium onion, diced

1 Clove garlic, chopped

1-2 stalks of celery diced (optional)

1 Tablespoon Earth Balance Butter

2 Medium potatoes, finely diced (may choose not to peel if potatoes have thin skins)

3 Cups water

1  15 oz. Can garbanzo beans or equivalent of fresh cooked

1 Tablespoon Vegetarian chicken-style seasoning, the Rapunzel brand is nice

Dice potatoes small and simmer in the water until just soft.

While potatoes are cooking, sauté onion, garlic and celery in the Earth Balance Butter until crisp tender.

Add sautéed onions and garlic to potatoes along with the garbanzos and seasoning.

This recipe does not take long to make and is delicious served with sandwiches or a nice green salad.  You may like to add a dollop of vegan sour cream when serving this soup piping hot. Next week I'm going to share with you a very easy and delicious recipe for vegan sour cream.

For more easy and delicious recipes like this one go to HealthAndHappinessOnline.com