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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I love this hearty savory soup on cold winter days with a big slice of crusty rustic bread. If there's any left over it's even better the second day. Ingredients:
1 lb chorizo sausage or 1 lb kielbasa or 1 lb other spicy cured sausage, cut in 1/2-inch pieces |
2 medium onions, cut in 1/2-inch pieces |
3 garlic cloves, minced |
2 quarts chicken stock |
4 medium potatoes, peeled and cut in 1/2-inch cubes |
2 (15 ounce) cans garbanzo beans, drained |
1 chicken bouillon cube |
2 (5 g) packets sazon goya with azafran or 2 (1 g) packets vigo flavoring and coloring |
1 small bay leaf |
Directions:
1. If the sausage has casings, remove them before cutting the sausage in pieces.
2. Sauté sausage in a soup pot over medium heat until fat is rendered.
3. Add onions and sauté until onions are translucent. Add garlic and sauté 2 more minutes.
4. Stir in remaining ingredients. Bring to a boil then reduce heat to medium low.
5. Boil gently for about 25 minutes.
6. Remove bay leaf before serving.
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