This canary beans soup is comforting, filling and full of flavor. Serve it with white rice and avocado on the side.
My mother always made a bean soup in Colombia called Green Bean Soup. The type of beans she used however, are not the type of green beans available in the USA. I tried to find the beans here for the longest time but I couldn’t find them anywhere.
While grocery shopping with my sister, I noticed some canary beans. I showed them to her and she thought that they looked pretty similar to the ones our mom would use in her Green Bean Soup, just not green 🙂 So, I bought some and made the soup. Since I haven’t had Colombian green beans in a while and therefore may not recall the flavor, I wanted my sister to try the soup, as she recently lived in Colombia. I was so happy when I heard her say, “Yes, they are the same”. Well, actually she said “Si, son los mismos”. Anyway, I made the soup the same way my mom used to make it and it was fantastic!
I had a great time with my sister the past couple of weeks. She left yesterday and now I am getting back to my normal routine. She is a great sister and friend to me. I will miss her and look forward to seeing her again soon.
Canary Bean Soup (Sopa de Frijoles Canarios)
- 1 pound canary beans soaked overnight
- 2 pounds pork ribs cut into pieces
- 14 cups water
- 2 cups grated carrots
- ½ tablespoon ground cumin
- 1 garlic clove
- ¼ cup onion chopped
- ¼ cup red bell pepper chopped
- ¼ cup green pepper chopped
- 1 scallion chopped
- ½ tablespoon sazon Goya with azafran
- 1 large potato peeled and diced
- 1 chicken bouillon tablet
- Salt and pepper
- ½ cup chopped cilantro
- Pick through the beans and discard any debris. In a food processor, add garlic, onion, red bell pepper, green pepper and scallion.
- In a large pot over medium heat, add the beans, water, processed vegetables, chicken bouillon, carrots and pork ribs. Slightly cover and simmer for 1 ½ hour.
- Add the ground cumin, sazon Goya, cilantro and potatoes. Simmer for 30 to 40 minutes more or until the beans are tender.
- Season with salt and pepper. Serve with white rice and hogao on the side.
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