Spanish Bean Soup

Submitted by Patty Mae

"I love this hearty savory soup on cold winter days with a big slice of crusty rustic bread. If there's any left over it's even better the second day."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 1 1 lb kielbasa or 1 lb other spicy cured sausage, cut in 1/2-inch pieces
• 2 medium onions, cut in 1/2-inch pieces
• 3 garlic cloves, minced
• 2 quarts chicken stock
• 4 medium potatoes, peeled and cut in 1/2-inch cubes
• 2 (15 ounce) cans garbanzo beans, drained
• 1 chicken bouillon cube
• 2 (5 g) packets sazon goya with azafran or (1 g) packets Vigo flavoring and coloring
• 1 small bay leaf

directions

1. If the sausage has casings, remove them before cutting the sausage in pieces.
2. Sauté sausage in a soup pot over medium heat until fat is rendered.
3. Add onions and sauté until onions are translucent. Add garlic and sauté 2 more minutes.
4. Stir in remaining ingredients. Bring to a boil then reduce heat to medium low.
5. Boil gently for about 25 minutes.
6. Remove bay leaf before serving.