Spanish Style Bean Soup Recipe
It's Sabado Mexicano and that means it's Saturday around here. It’s a soup kind of day. This one will warm you up with Mexican flavors. It’s hearty, full of vegetables and meaty too. Feel free to add any vegetables you like. Enjoy!
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Ingredients
- 12 oz Chorizo links âor smoked sausage
- 1 cup chopped lean ham
- 1 medium onion, chopped
- 3 garlic pods, chopped
- 4 medium potatoes, cut into small pieces
- 2 -15 oz cans Chickpeas (Garbanzo beans)
- 1 -15 oz fire roasted diced tomatoes
- 1 1/2 quarts chicken stock, water or both
- Salt to taste
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked paprika
- 4 oz chopped spinach, kale, chard or other greens
Directions
- Rough chop the sausage and ham. In a large stockpot, sauté sausage and ham to render fat. Remove all but a couple tablespoons of grease and add onions and garlic.
- Stir in the potatoes. Sauté for a few minutes to brown the potatoes. Stir in the chickpeas, tomatoes with juice and chicken stock. Bring to a boil and reduce heat to low. Add seasonings and the spinach. Partially cover and simmer slowly for 2 hours.
- Note: You can use pintos, Mexican red beans â any bean you may like. Also, you can use 1 teaspoon regular paprika with 1/4 teaspoon cayenne if you cannot find the hot smoked paprika.
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Reviews
February 7, 2010
A perfect soup, with just the right spice....a great change of pace for the cold winter regulars wonderul recipe!
Comments
January 17, 2011Getting to this a bit late, Drick, but it really looks delicious! Can't wait to give it a try. Adding to my Try Soon recipe box folder right now!
February 8, 2010Sabado Mexicano is alive & well with another one of your wonderful recipes, I a huge garbanzo bean fan. I love the "Nutrition Facts" thing for our recipes here.....it's not exactly accurate but gotta love the 205% of recommended daily fiber on this...(evil grin). Good to see you here, Drick!
