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Spanish Bean Soup with Chorizo (Slow Cooker)

Here's how you make Spanish Bean Soup with Chorizo (Slow Cooker)
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  • Servings: 8
  • Prep: 10m
  • Cook: 7.15h
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 3/4 pound dried garbanzo beans (chickpeas)
  • 8 to 10 ounce ham hock (1 hock)
  • 8 ounces potatoes (new, small about 1 inch or so in diameter, halved or quartered if large)
  • 3 teaspoons olive oil (divided)
  • 6 ounces chopped yellow onions,
  • 1/4 teaspoon saffron threads
  • 1 clove garlic, peeled and chopped
  • 6 cups water
  • 8 ounces chorizo sausage (chopped)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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