Gail's Spanish Bean Soup Recipe
4.4 stars -
based on 6 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: • 4 large cans Progresso garbanzo beans (I like this brand the best, because the beans are round and full).
• 1 onion, chopped
• 4 potatoes, peeled and cubed (I used canned new potatoes)
• Two chorizo sausages, sliced
• Smoked ham, cubed
• Chicken broth = to amount of beans
• olive oil
• THE MOST IMPORTANT INGREDIENT - 2-4 packets of GOYA brand SAZON con azafran seasoning. A seasoning, it is used in many Spanish dishes. It is also used to make Spanish yellow rice. This brand is the best.
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Directions: |
Directions:Step 1
Progresso garbanzos are the best!
In a large pot add enough olive oil to easily sauté the onions. Add the sliced sausage (or ham) and mix it in with the simmering ingredients. While they sauté open your cans of garbanzo beans and empty them in the pot along with all of their juices. Add chicken broth equal to the amount of beans used.
Step 2
*Secret Ingredient!
Add the two packets of seasoning. Your soup color will immediately turn golden yellow. Put your top on the pot and let the soup boil for at least 2 minutes. Reduce heat and let it simmer for at least 30 minutes. Keep checking it and stirring it periodically. Once the pot has simmered for about 30 minutes, your soup is done. Before serving, I remove 2 – 3 cups of beans, mash them, and add them back to the soup. This thickens the broth.
Step 3 - Serve with warmed Cuban bread and butter. Yum! |
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Personal
Notes: |
Personal
Notes: I now keep this on hand all the time. It is wonderful in soups or stews, as a rub on grilled or roasted meat, or even sprinkled on vegetables.
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