Spanish Bean and Sausage Soup
This hearty soup features smoky Spanish chorizo, savory garbanzo and black beans, and aromatic saffron in a broth enriched with rice and plenty of veggies, as well as chunks of ham and chicken. It's fairly simple to put together and perfect for feeding a hungry crowd or freezing portions to enjoy later.
1/4 cup Graisse de Canard Gold® or olive oil
1/2 pound smoked chorizo sausage, medium diced (about 1 1/2 cups)
1 cup diced onions
1/2 cup peeled diced carrots
1/2 cup diced celery
3 cloves garlic, minced
1/8 teaspoon saffron
1/2 cup long grain white rice, uncooked
1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
1 1/2 ounces Glace de Poulet Gold® dissolved in 4 cups hot water
1 can (15 1/2 ounces) garbanzo beans, drained and rinsed
1 can (15 1/2 ounces) black beans, drained and rinsed
1/4 pound 1/2 inch-thick sliced ham, medium diced (about 1 cup)
1 cup diced cooked chicken
1 cup coarsely chopped cilantro leaves
Salt and ground black pepper
Warm the Graisse de Canard Gold® in a large soup pot over medium heat. Add the sausage and cook, stirring, for 30 seconds. Remove the sausage and set aside.
Add the onions, carrots, and celery to the pot and cook, stirring, 2-3 minutes, until the vegetable are soft but not browned. Add the garlic and cook 1 minute. Add the saffron and rice, stirring to coat the rice with oil, and cook about 1 minute.
Add the garbanzo beans, black beans, ham, chicken, and reserved sausage. Simmer for 5 minutes to blend the flavors. Skim the fat from the surface of the soup. Stir in the cilantro and season to taste with salt and pepper.