Spanish Bean Soup with Chorizo (Slow Cooker)
Recipe: #30417
September 23, 2018
Categories: Beans, Chickpeas/Garbanzo, Spanish, Slow Cooker, Gluten-Free, No Eggs Non-Dairy, Spicy, Crockpot Soup, Pork Crock Pot Recipes, more
"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"
Ingredients
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 by Step Method
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
No special items needed.