At their large midday meal, the Spanish generally eat soup as a first course. This soup is a tasty and easy version of Eugenia's bean soup, complete with Spanish chorizo and vegetables. Traditionally, this soup would be made with dried garbanzo beans, which must be soaked overnight and cooked for over an hour. To reduce cooking time, this recipe uses canned beans.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 Servings
Ingredients:
- 8 oz (250 gr) fresh Spanish chorizo sausage
- 1/4 yellow or white onion
- 3-4 Tbsp olive oil
- 2-16 oz cans garbanzo beans or white kidney beans
- 1-16 oz can peas with carrots
- 2 cups chicken broth
Preparation:
Traditionally, this soup would be made with dried garbanzo beans, which must be soaked overnight and cooked for over an hour. To reduce cooking time, this recipe uses canned beans.
Cut the sausage lengthwise, then cut into slices about 1/8-inch thick. Chop the onion. Heat olive oil in a large heavy-bottom frying pan and sauté sausage and onion until onion is soft.
Open cans of beans and vegetables. Drain. Add to frying pan and stir. Pour in chicken broth and simmer for 5 minutes. Serve.
