Chorizo and Garbanzo Bean Soup

By KimberlyB

Ingredients

• 4 carrots diced or sliced on the bias.
• 1 medium onion diced.
• 3-4 ribs of celery with leaves diced or sliced on the bias.
• A couple of sticks of chorizo sliced thinly on the bias. About 1/2 pound. Smoked chorizo is best.
• 5-14 ounce cans of garbanzo beans (chick peas) drained.
• Quart of chicken stock.
• Usually takes a quart and 1/2.
• Extra virgin olive oil.
• Fresh loaf of Cuban or French bread.
• 1 cup fresh cilantro chopped.
• Lemons cut into quarters - remove as many seeds as possible.
• 1 tablespoon Cumin
• 2 tablespoons kosher salt.
• Black pepper to taste.
• Get Cooking: http://www.cooking.com/recipes-and-more/recipes/chorizo-and-garbanzo-bean-soup-recipe-10002496.aspx#ixzz2LRSmwIgR

Details

Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

In a large stew pot, saute carrots over medium heat in a little vegetable or peanut oil until the carrots are softened. About 5 minutes.

Add the onion to the carrots and sauté until the onions wilt. About 5 minutes.

Add the celery to the carrots and onions until the celery wilts. About 5 minutes.

Throw in a couple of grinds of black pepper to taste.

Throw in about a tablespoon of cumin.

Stir it all around.

Add the chorizo and stir it all around. Cook for about 5 minutes.

Add the garbanzo beans and stir.

Add the chicken stock and stir. Stock should cover the beans by an inch. Add more stock if needed.

Drizzle about a teaspoon of olive oil on top.

Cover and simmer on low until the garbanzo beans are just starting to get tender. Test often at least every 30 minutes.

Puree a cup of the soup mixture and add it back to the soup.

Serving

Preheat oven to 350 degrees.

Slice the bread on the bias about 1/4 inch thick.

Lightly brush each side of the bread with olive oil.

Sprinkle lightly with kosher salt.

Bake in oven until slightly brown.

Remove from oven.

Scoop up a couple of spoons of the soup into a bowl.

Sprinkle with some cilantro.

Lightly drizzle with olive oil.

Squeeze some lemon juice on top.

Serve with toast points.

Fresh grated Manchego cheese over the top adds a nice touch