As it simmers gently in its rich tomato broth, the warm, wonderful smell of this chorizo & garbanzo bean soup will draw your family to the kitchen… just in time for dinner!
Recipes Details
Prep Time: about 30 minutes
Cook Time: about 30 minutes
Serves: about 6
This soup is filling, comfort food. It could be a meal starter but is so filling could satisfy the hungriest family as the mail course. The spicy chorizo is mellowed by the earthy flavor of the garbanzos. Pro tip on chorizo: remove the outer casing before you slice it. Serve this hearty soup with a dollop of sour cream and a sprinkling of cheddar to add a creamy flavor. It’s so yummy you’ll be using your bread to sop up every drop from your bowl.
Ingredients
- 2 TBSP Olive Oil or Vegetable Oil
- 1lb pork chorizo sliced
- 2 cloves garlic, minced
- 1 large white onion, diced
- 1 red or orange bell pepper diced
- 1 tsp dried thyme
- 1 tsp cumin
- 1 can low sodium tomato sauce
- 64oz low sodium Vegetable broth or Chicken broth
- 1 bay leaf
- 3 10-oz packages of Garbanzo Bare Beans
- Salt and Pepper to Taste
Suggestions for garnish : fresh parsley, sour cream, shredded medium cheddar cheese
Instructions
1. Heat oil in a large enameled cast iron Dutch oven or large stockpot over medium heat and add the sliced chorizo, be sure to remove the casing before you slice it, cook for 2 minutes or until slightly crisp.
2. Reduce heat and add the garlic, onions, bell pepper, thyme, cumin, and salt for 3-5 minutes.
3. Add tomato sauce, broth, bay leaf, 3 pouches of Bare Beans Garbanzo Beans, and a pinch of salt.
4. Cover, reduce heat and allow to simmer for 12 – 15 minutes, stirring occasionally.
5. Serve hot and top with parsley, sour cream, and/or cheese if you like! Pairs well with some crusty bread!
