Spanish Bean Soup

By carvalhohm

Ingredients

• 1 large green pepper, diced
• 1 large onion, diced
• 6-7 cloves of garlic, minced
• 2 tablespoons of olive oil
• 2 cans of garbanzo beans (do not drain liquid)
• 5 to 6 medium russet potatoes, cubed (about 1 1/2 inches)
• 1 packet of Vigo saffron seasoning
• 1 tablespoon oregano
• 2 quarts of water
• 2 bay leaves
• salt and pepper to taste
• 1 ham bone or 1 pound of cubed smoked ham
• 2 chorizo sausage

Details

Adapted from tasteofcuba.com

Preparation

Step 1

Saute green pepper and onion in olive oil until tender, about 5 minutes. Add garlic and saute about 1 minute. Add Vigo saffron powder and mix well.

Add potatoes and coat with saffron so they are yellow. Add beans, water, bay leaves, oregano and ham or ham bone. Bring to a boil and add salt and pepper to taste. Cook for about 3 -4 hours.

If you are using the cubed ham cook until potatoes are tender. Add chorizo about 30 minutes before serving.