Spanish Bean Soup
9 ingredients
5 steps
Ingredients
- 1 Tablespoon Olive Oil
- 1/4 cups Sofrito
- 1 whole Andouille Sausage, Halfed And Sliced
- 1/2 whole Large Onion, Diced
- 3 whole Red Potato, Peeled, Halved And Sliced
- 2 cans Garbanzo Beans, Not Drained
- 1 quart Chicken Stock
- 1 envelope Sazon Con Azafron (saffron)
- Salt And Pepper, to taste
Directions
-
1Heat 1 Tbs of olive oil in a large pot over medium-high heat, add 4 cubes of sofrito (1/4 cup), cook until it breaks down, about 5 minutes.
-
2Add sausage and onions, cook until onions are soft and translucent. Add potatoes and garbanzo beans (undrained), chicken stock and an envelope of Sazon con Azafran; stir.
-
3Turn up the heat and bring to a boil, then turn heat down and simmer for 20 minutes or until potatoes are tender.
-
4Serve hot with bread and butter.
-
5*See related blog link for more information on ingredients.
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