Firey Spanish Bean Soup

Firey Spanish Bean Soup

Based on a great soup served by the Columbia restaurant in Tampa, this fiery soup cooks up quick when you're craving something spicy and hot.

• 8 servings

Ingredients

• 2 tablespoons bacon fat
• 1 onion, diced
• 3 cloves garlic, minced
• 2 chorizo sausage, casings removed
• 1 (14 ounces) can beef broth
• 1 (14 ounces) can chicken broth
• 1 teaspoon Essence of Emeril
• 2 (15 ounces) cans garbanzo beans, drained
• 1 (15 ounces) can sliced potatoes, drained
• 2 bay leaves
• 1 pinch saffron

Directions

1. In a medium stock pot, heat bacon grease over medium heat.
2. Cook onion and garlic until soft, being careful not to brown.
3. Crumble chorizo and heat until well cooked.
4. Drain grease and return pan to heat.
5. Add remaining ingredients.
6. Bring to a boil, reduce heat, cover and simmer for 30 minutes.