Spanish Bean Soup
Description
An exceptionally robust and nourishing bowl that brings a taste of authentic tradition to the station kitchen, perfect for a warming lunch or a light yet filling dinner. This recipe centers on tender garbanzo beans and savory, smoked sausage, simmered together in a rich chicken stock infused with the signature depth of Vigo Spanish Seasoning. With cubed red potatoes adding a satisfying thickness and minced garlic providing a fragrant backbone, every spoonful delivers a perfect balance of smoky, salty, and earthy flavors. It is a low-maintenance, high-sustenance soup that only improves as it sits, making it the ideal meal for a crew that needs a restorative and flavor-packed dish ready at a moment's notice.
- Cook Time: 4 hours
- Servings: 6-8
Ingredients
- 1 pound garbanzo beans (boiled 30-60 minutes in 3 cups water, 1 Tbsp salt)
- 2 packs smoked sausage, sliced
- 1/2 tsp pepper
- 2 cloves minced garlic
- 3 packs Vigo Spanish seasoning
- 32 oz chicken stock
- 3 pounds red potatoes, cubed
Instructions
- Step 1- Prep beans, either overnight or by boiling for 30-60 minutes
- Step 2- Add all ingredients to beans/water/salt mixture, bring to boil for 5 minutes
- Step 3- Reduce to simmer 2-3 hours
- Step 4- Serve hot with fresh bread