Wednesday, February 10, 2010

Spanish Bean Soup

This soup had a nice kick to it from the chorizo, a perfect antidote to the snow that's threatening to bury the car. My children added sour cream to theirs since they're not big fans of spicy-hot things.

1 large sweet onion, chopped
3-4 cloves garlic, finely minced
1 can garbanzo beans
3-4 large yukon gold potatoes, peeled and cubed.
2 tsp oregano
1 bay leaf
2-3 T dried green and red peppers
8 cups ham or chicken stock (i used a mix of both)
1-2 c. diced smoked ham
1 chorizo sausage (I used a soy chorizo), finely diced or crumbled
olive oil

Saute onion and garlic in 3-4 T olive oil stirring frequently, until onions are translucent. Add all other ingredients. Bring to a boil, then cover and reduce heat so that the pot is just simmering. Cook until potatoes are very tender, about 30-40 minutes.

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