Spanish Bean Soup - Fiery! |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Based on a great soup served by the Columbia restaurant in Tampa, this firey soup cooks up quick when you're craving something spicy and hot. Ingredients:
2 tablespoons bacon fat |
1 onion, diced |
3 garlic cloves, minced |
2 chorizo sausage, casings removed |
1 (14 ounce) can beef broth |
1 (14 ounce) can chicken broth |
1 teaspoon emeril's original essence |
2 (15 ounce) cans garbanzo beans, drained |
1 (15 ounce) can sliced potatoes, drained |
2 bay leaves |
1 pinch saffron |
Directions:
1. In a medium stock pot, heat bacon grease over medium heat.
2. Cook onion and garlic until soft, being careful not to brown.
3. Crumble chorizo and heat until well cooked.
4. Drain grease and return pan to heat.
5. Add remaining ingredients.
6. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
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