My sweet mom is a very talented artist and the craftiest of crafters; however, cooking has never been her strong suit. It has nothing to do with a lack of ability, but more a lack of interest. She believes that spending two hours hand carving a clay bowl or mug that could last for a century makes far more sense than spending two hours making a pie that will be devoured in thirty minutes.
She makes a valid point.
Proof that my mom does, in fact, have mad skills, even if they don’t lie in the culinary arts =)
While I recall many of her dinner creations being quite fearsome, if soup, salad, spaghetti, or sandwiches were on the menu, we were safe. She was really good at the S’s. Today I want to share one of my favorite recipes from my childhood, Mom’s Spanish Bean Soup.
I don’t know about you, but when I hear bean soup I think, “It must be the last week of the month and we’re trying to stretch the last few dollars of our grocery budget.” Bean soup does not sound very exciting – but trust me, this is not your typical bean soup. Two unique ingredients, saffron and smoked chorizo sausage, add so much complex flavor and really elevate the humble white potatoes and garbanzo beans.
I love that this soup is so easy to throw together. No sautéing, no browning – just throw everything in the pot and let them get friendly!
Here’s what you’ll need:
- 4 white potatoes, chopped into 1″ cubes
- 1 large yellow onion, thinly sliced
- 2 smoked chorizos, thinly sliced
- 1 can diced tomatoes, drained
- 1 carton chicken stock
- 1 quart of cold water
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp black pepper
- 3 bay leaves
- 2 packets of Sazon saffron seasoning
- one meaty hambone
You might be thinking, “Hey Ashley, what is a smoked chorizo?” I’m so glad you asked. Smoked chorizo
There is another product, ground chorizo, that is more readily available. DO NOT substitute ground chorizo for the smoked chorizo. You won’t be pleased with the results!
Have you ever had yellow rice? This stuff is what makes it yellow. It’s not food coloring, but a combination of spices like saffron, paprika and achiote. You might find yourself adding this to more than just my Spanish Bean Soup!
Dump everything into a dutch oven or soup pot, bring to a boil and then reduce to simmer for 1-2 hours. Sit back and relax as your house fills with the most mouthwatering aroma.
Before serving, remove the hambone and cut off any remaining meat and add back to the soup. Discard the hambone. The broth at this point will be very flavorful and delicious, but if you desire a thicker broth, add about a cup of unflavored instant mashed potatoes (I always do!).
Serve with crusty bread for soaking up all that yummy broth.
This soup brings back so many wonderful childhood memories. I asked my mom recently where the recipe came from. She learned how to make it from her mom, and her mom from her mom. No recipe cards exist, it’s just been passed down by memory. You better believe my girls will know how to make it when they fly the nest 🙂 I hope you enjoy it!
- 3 cans garbanzo beans (chickpeas), undrained
- 1 can diced tomatoes, drained
- 3-4 medium white potatoes, peeled and chopped into 1" cubes
- 1 large onion, thinly sliced
- 1 carton chicken broth
- 1 quart cold water
- 1 meaty hambone
- 2 smoked chorizo sausages
- 3 bay leaves
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp black pepper
- 2 packages Sazon saffron seasoning
- instant mashed potatoes to thicken (optional)
- Mix all ingredients in a large soup pot or Dutch oven and bring to a boil.
- Simmer, covered for 1-2 hours.
- Before serving, remove hambone and cut any remaining meat off and add to soup. Discard bone.
- If desired, add one cup of instant mashed potatoes to thicken the broth.
- This soup is best enjoyed with some hearty crusty bread to soak up the rich yummy broth!
