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Spanish-Jewish Dandelion Soup beef, jewish, sausage, soups, spanish 1/4 lb dried chick-peas 1 [garbanzos] 1/4 lb dried white beans 1 water for soaking 1/2 lb corned beef [any soup meat 1 would do] 2 tablespoon cooking oil 1/4 lb garlic beef sausage 8 cup water 2 cloves garlic, finely 1 chopped 2 tomatoes, chopped 1 1/2 teaspoon tsp. ground cumin 2 potatoes, peeled and diced 1/2 lb chopped dandelion greens or 1 spinach 1/2 cup margarine [i'd use only 2 or 3 tablespoon ] 1 cup croutons Soak chick-peas and beans overnight in water. Drain. In a large pot saute beef in oil and add sausage. Saute until cooked. Remove from pot and slice sausage. Add rest of ingredients to pot, except for dandelion greens, margarine, and croutons. Simmer 3 hours or until chick-peas and beans are tender. Melt margarine in a skillet, add meats and greens on high heat. Stir, toss greens well until wilted. Add with meats to soup. [at this point, I'd chill the soup and remove the excess fat cap, or skim soup carefully, or do the paper towel trick] Serve with crisp croutons. You can use spinach instead of dandelions if you have no lawn. Source: The Joys of Jewish Cooking" by Stephen and Ethel Longstreet From: Brian Mailman Yield: 10 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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