Spanish Bean Soup

Ingredients

• 1 Tablespoon Olive Oil
• ¼ cups Sofrito
• 1 whole Andouille Sausage, Halfed And Sliced
• ½ whole Large Onion, Diced
• 3 whole Red Potato, Peeled, Halved And Sliced
• 2 cans Garbanzo Beans, Not Drained
• 1 quart Chicken Stock
• 1 envelope Sazon Con Azafron (saffron)
• Salt And Pepper, to taste

Preparation Instructions

Heat 1 Tbs of olive oil in a large pot over medium-high heat, add 4 cubes of sofrito (1/4 cup), cook until it breaks down, about 5 minutes.

Add sausage and onions, cook until onions are soft and translucent. Add potatoes and garbanzo beans (undrained), chicken stock and an envelope of Sazon con Azafran; stir.

Turn up the heat and bring to a boil, then turn heat down and simmer for 20 minutes or until potatoes are tender.

Serve hot with bread and butter.

*See related blog link for more information on ingredients.