Spanish Bean Soup with Chorizo (Slow Cooker)

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 is 8 servings

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.

1 Reviews

QueenBea

I made this as instructed and it turned out to be a very hearty soup, almost like a stew. I think next time I make this I will use soup broth instead of water just to add a bit of flavour. Thx for sharing your recipe here with us.

4.0

review by:
(21 Dec 2019)

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