Spanish Bean Soup

By CorbettCook

Cuban Bread with butter compliments this meal Serve with buttered bread.

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
• smoked sausage, sliced or cubed, or polish kielbasa, or ham pieces if you prefer
• olive oil
• THE MOST IMPORTANT INGREDIENT 2 packages of GOYA brand SAZON con azafran seasoning. A seasoning, it is used in many spanish dishes. It is also used to make yellow rice. This brand is the best.
• this recipe traditionally calls for chorizo (a spanish sausage, but can be replaced with any of the above meats if preferred.

Details

Servings 4

Preparation

Step 1

In a large pot add enough olive oil to easily sauté the onions and potatoes. 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. Take each empty can and fill it to the top with water. Ex: if you used 4 cans of garbanzo empty 4 cans of water into the pot. This soup can be made with more or less water, I like it a little more watery but have seen it served very thick.

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 potatoes have cooked, your soup is done.