Chickpeas! I LOVE CHICKPEAS!
Lamp! I LOVE LAMP! (Name that movie)
I love this soup! Am I getting obnoxious yet?
The temperature drops, white stuff falls from the sky and the sun starts setting a 5 pm. It’s time for soup! On a cold day I like to curl-up with a blanket on my lap and a big bowl of warm soup. Especially this soup, because it’s my favorite!
I love this soup because it’s easy, crazy delicious and makes the best leftovers in the history of soup! When I visit my husband’s family they request that I make a big-o-pot of this soup.
The first time I ever had Spanish Bean Soup was at the Silver Ring in Downtown Lakeland, FL. Unfortunately it closed a few years ago. They had daily special of a half Cuban sandwich with a cup of soup. But most of the time I would just get a big bowl of Spanish Bean soup with bread and butter, it’s divine.
When we moved away from Florida I would crave a bowl of Spanish Bean soup. The only way to curb my craving was to make it myself. Chickpeas, potatoes, andouille and onions simmer together in a savory chicken broth to make big bowls of happiness. Or a bunch of little bowls of happiness, it depends if you want to share.
Heat 1 Tbs of olive oil in large pot over medium-high heat, add 4 cubes of recaito (1/4 cup), cook until it breaks down, abt. 5 mins.
Add sausage, garlic & onions, cook until onions are soft and translucent, add potatoes and chickpeas, chicken stock & an envelope of sazon, stir.
Turn up the heat and bring to a boil, turn heat down and simmer for 20 minutes or until potatoes are tender.
Serve hot with bread and butter.
*This is not a sponsored post. All opinions are my own and I use named products because I trust them and it’s what my mama use.