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Spanish Bean Soup with Chorizo
¼ pound dried chickpeas
(garbanzo beans)
1 small ham hock (8-10 ounces)
or leftover ham bone
6 ounces new potatoes (1- to 1½-
inch size), halved or quartered
3 teaspoons olive oil, divided
6 ounces onions, chopped
¼ teaspoon saffron threads
1 garlic clove, peeled and
chopped
6 cups water
6 ounces chicken or turkey
chorizo, chopped (or hot
sausage, crumbled, or kielbasa,
chopped)
Makes 8 cups
Soak chickpeas overnight in water to cover by 3 inches. Drain and rinse. Place in
ceramic pot of Cuisinart
®
Slow Cooker with ham hock or ham bone and potatoes.
Heat 2 teaspoons oil in 12-inch Cuisinart
®
skillet over medium heat. Add onions;
cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to 3 minutes
longer.
Add onion mixture to slow cooker with 6 cups water. Cover and press the on/off
button to turn the unit on. Set time to 3 hours and press High; once slow Cooker
switches to Warm, set time for 6 hours and press Simmer. Slow cooker will
automatically switch to Warm when cooking time has elapsed.
Heat remaining 1 teaspoon oil in skillet over medium-high heat. Brown
chorizo,then drain; stir into soup. Slow cook on Low for 45 minutes. If the soup
seems too thick, add some more water.
Nutritional information per serving (1 cup):
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g
SoupS/StockS
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