Spanish Bean Soup with Chorizo (Slow Cooker)

8
Servings
10m
Prep Time
7.15h
Cook Time
7h 19m
Ready In


"This calls for dried beans which have to be soaked overnight (not in prep time) from a recipe that came with my slow cooker. Makes 8 cups"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (328.7 g)
  • Calories 231.7
  • Total Fat - 15.1 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 40 mg
  • Sodium - 727.6 mg
  • Total Carbohydrate - 10.7 g
  • Dietary Fiber - 2.2 g
  • Sugars - 2.6 g
  • Protein - 13.5 g
  • Calcium - 33.5 mg
  • Iron - 1.4 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.5 mg

Step 1

Soak beans overnight in water; drain and rinse and then place in slow cooker with the ham hock and potatoes.

Step 2

In a skillet over medium heat heat 2 teaspoons oil and then add the onions cooking a few minutes before adding the saffron and garlic cooking a few minutes longer before adding to the slow cooker with the water. Cover and cook on low for 7 hours.

Step 3

Heat 1 teaspoon oil in skillet over medium high heat and brown chorizo; drain and stir into soup and cook additional 45 minutes on low. If soup is thick add more water.

Tips & Variations


No special items needed.

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