Chorizo and Garbanzo Bean Soup

(from largomason’s recipe box)

Ingredients

  • 4 carrots diced or sliced on the bias.
  • 1 medium onion diced.
  • 3-4 ribs of celery with leaves diced or sliced on the bias.
  • A couple of sticks of chorizo sliced thinly on the bias. About 1/2 pound. Smoked chorizo is best.
  • 5-14 ounce cans of garbanzo beans (chick peas) drained.
  • Quart of chicken stock. Usually takes a quart and 1/2.
  • Extra virgin olive oil.
  • Fresh loaf of Cuban or French bread.
  • 1 cup fresh cilantro chopped.
  • Lemons cut into quarters - remove as many seeds as possible.
  • 1 tablespoon Cumin
  • 2 tablespoons kosher salt.
  • Black pepper to taste

Directions

  1. In a large stew pot, saute carrots over medium heat in a little vegetable or peanut oil until the carrots are softened. About 5 minutes.

  2. Add the onion to the carrots and sauté until the onions wilt. About 5 minutes.

  3. Add the celery to the carrots and onions until the celery wilts. About 5 minutes.

  4. Throw in a couple of grinds of black pepper to taste.

  5. Throw in about a tablespoon of cumin.

  6. Stir it all around.

  7. Add the chorizo and stir it all around. Cook for about 5 minutes.

  8. Add the garbanzo beans and stir.

  9. Add the chicken stock and stir. Stock should cover the beans by an inch. Add more stock if needed.

  10. Drizzle about a teaspoon of olive oil on top.

  11. Cover and simmer on low until the garbanzo beans are just starting to get tender. Test often at least every 30 minutes.

  12. Puree a cup of the soup mixture and add it back to the soup.

  13. Serving

  14. Preheat oven to 350 degrees.

  15. Slice the bread on the bias about 1/4 inch thick.

  16. Lightly brush each side of the bread with olive oil.

  17. Sprinkle lightly with kosher salt.

  18. Bake in oven until slightly brown.

  19. Remove from oven.

  20. Scoop up a couple of spoons of the soup into a bowl.

  21. Sprinkle with some cilantro.

  22. Lightly drizzle with olive oil.

  23. Squeeze some lemon juice on top.

  24. Serve with toast points.

  25. Fresh grated Manchego cheese over the top adds a nice touch.

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