Spanish Bean Soup

Soup! I LOVE SOUP!

Chickpeas!  I LOVE CHICKPEAS!

Lamp! I LOVE LAMP! (Name that movie)

I love this soup!  Am I getting obnoxious yet?

Spanish Bean Soup - by TheNoshery.com

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!

Spanish Bean Soup - by TheNoshery.com

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.

Spanish Bean Soup - by TheNoshery.com

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.

Spanish Bean Soup - by TheNoshery.com

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.

Spanish Bean Soup
 
Serves: 6
Ingredients
  • 2 cans of chickpeas, drained and rinsed
  • 1 qt of chicken broth
  • 1 andouille sausage, cut in half and sliced (can also use Kielbasa or Chorizo sausage)
  • 3 red potatoes, quartered & thinly slice
  • ½ large onion, diced
  • 3 cloves garlic, minced
  • ¼ cup of Goya recaito
  • 1 envelope of Goya sazon with saffron
  • 1 tbsp of olive oil
  • salt to taste
Instructions
  1. 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.
  2. Add sausage, garlic & onions, cook until onions are soft and translucent, add potatoes and chickpeas, chicken stock & an envelope of sazon, stir.
  3. Turn up the heat and bring to a boil, turn heat down and simmer for 20 minutes or until potatoes are tender.
  4. Serve hot with bread and butter.
Nutrition Information
Serving size: 1 cup

*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. :D

Comments

  1. Amanda M says

    Made this the other weekend and it was delicious. I used a couple slices of bacon chopped to make my oil and then tossed in a good sprinkling of crushed red pepper. My husband said it was so underwhelming that he ate 3 bowls in one sitting ;)

  2. Bob T says

    Good recipe. I make this often, especially in winter. Usually add about 1/2 cup each of chopped celery and carrots and some chopped up leftover ham or pork. Oh, and 2 or 3 chopped garlic cloves. But then, I put garlic in almost everything.

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