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.