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Spanish Bean Soup
with Chorizo
◆
15
SoupS & StockS
¼ pound dried chickpeas
(garbanzo beans)
1 small ham hock (8-10 ounces)
or leftover ham bone
8 ounces new potatoes
(1 to 1½-inch size), halved
or quartered
3 teaspoons olive oil, divided
6 ounces onions, chopped
¼ teaspoon saffron threads
1 clove garlic, peeled and chopped
6 cups water
8 ounces chicken or turkey chorizo,
chopped (hot sausage, crumbled
or kielbasa, chopped)
Makes 8 cups
Soak beans overnight in water to cover by 3 inches. Drain and rinse. Place in
ceramic pot of Cuisinart
®
Slow Cooker with ham hock or ham bone and potatoes.
Heat 2 teaspoons oil in 12-inch Cuisinart
®
skillet over medium heat. Add
onions; cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to
3 minutes longer.
Add onion mixture to Slow Cooker with 6 cups water. Cover and cook on Low,
using Timer function, for 7 hours – Slow Cooker will automatically switch to
Warm.
Heat remaining 1 teaspoon oil in skillet over medium-high heat. Brown chorizo,
then drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too
thick, add some more water.
Nutritional information per 1-cup serving:
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g
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