Spanish Bean Soup
Forget going out to eat or ordering takeout every time you crave European food. Try making Spanish Bean Soup at home. This recipe serves 6 and costs 72 cents per serving. One portion of this dish contains about 12g of protein, 9g of fat, and a total of 271 calories. 67 people have tried and liked this recipe. A mixture of andouille sausage, garlic, chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a very affordable soup. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by The Noshery. Overall, this recipe earns a solid spoonacular score of 65%. If you like this recipe, take a look at these similar recipes: Spanish Pumpkin And Bean Soup, Spanish Chorizo, Kale and Cranberry Bean Soup, and Spanish bean stew.
Servings: 6
Ingredients:
1 andouille sausage, cut in half and sliced (can also use Kielbasa or Chorizo sausage)
2 cans of chickpeas, drained and rinsed
1 qt of chicken broth
3 cloves garlic, minced
1 tbsp of olive oil
1/2 large onion, diced
3 red potatoes, quartered & thinly slice
salt to taste
1 envelope of Goya sazon with saffron
1/4 cup of Goya recaito
Equipment:
pot
Cooking instruction summary:
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.
Step by step:
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.Turn up the heat and bring to a boil, turn heat down and simmer for 20 minutes or until potatoes are tender.
3. Serve hot with bread and butter.
Nutrition Information:
covered percent of daily need
