Specifications

0

■

SoupS & StockS

Spanish Bean Soup

with Chorizo

½ pound (225 g) dried chickpeas

(garbanzo beans)

1 ham hock [12 ounces (340 g)] or left-

over ham bone

12 ounces new potatoes [1 to 1½-inch

(2.5-3.75 cm) size], halved or

quartered

3 teaspoons (15 ml) olive oil, divided

8 ounces (228 g) onions, chopped

½ teaspoon (2 ml) saffron threads

2 garlic cloves, peeled and chopped

8 cups (2 L) water

12 ounces (340 g) chicken or turkey

chorizo, chopped (hot sausage,

crumbled or kielbasa, chopped)

Makes 12 cups (3 L)

Soak chickpeas overnight in water to cover by 3 inches (7.5 cm). Drain and rinse.

Place in ceramic pot of Cuisinart

Slow Cooker with ham hock or ham bone and

potatoes.

Heat 2 teaspoons (10 ml) oil in 12-inch (30 cm) Cuisinart

skillet over medium

heat. Add onions; cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2

to 3 minutes longer. Add onion mixture to slow cooker with 8 cups (2 L) water.

Cover and press the On/Off button to turn the unit on. Set time to 2 hours and press

High. Once time elapses set timer again for 6 hours and press Simmer; Slow Cooker

will automatically switch to Warm after cooking time has elapsed.

Heat remaining 1 teaspoon (5 ml) oil in same skillet over medium-high heat. Brown

chorizo, drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems

too thick, add some more water.

Nutritional information per serving [1 cup (250 ml)]:

Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 12mg • calc. 40mg • ﬁber 6g

1