Spanish Bean Soup

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: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1  lb chorizo sausage or 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 2 (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.