Mama Shaw'S Spanish Bean Soup - As Best As I Can

• Bell Pepper - medium to large
• Onion - 4 small or medium
• Garbanzo beans - 4 or 5 large cans (29 oz?)
• Choizo - Goya 3.5 oz pack - 3 each
• Potatoes - White or Yellow - 5 - 7 lbs
• Ham bone - 1 large, maybe 2
• Vigo seasoning packet - 3
• oregano - 2 or 3 tsp
• Whole tomatoes - 15 oz can - 1 each

1. Peel, cut into desired size pieces and cook the potatoes, set aside
2. Dice the onions and green pepper and saute in olive oil
3. I added one pack of the Vigo seasoning packets here
4. slice or dice chorizo (I took the paper off the outside before slicing mine) and add to the onion and pepper
5. When the onion and pepper have softened, add the ham bone(s) with some water and simmer for a few minutes - keep it below a boil
6. add the two remaining packets of Vigo seasoning and one tsp of oregano
7. add the beans (I drained them)
8. add enough water to cover
9. simmer for 15 or 20 minutes
10. add the potatoes
11. add the remaining oregano
12. I cut up the canned tomatoes because I don't like big chunks of tomato... add undrained tomatoes
13. Simmer until it's done to your liking. If it thickens, you can add more water to thin it out.
14. As I said, my Uncle George uses a potato masher or a stick blender to puree some of the beans and potatoes. The last time I made it, I didn't do that, but with the amount of beans and potatoes, it came out very thick.

bell pepper, onion, garbanzo beans, pack, potatoes, ham bone, packet, oregano, tomatoes

Taken from www.epicurious.com/recipes/member/views/mama-shaws-spanish-bean-soup-as-best-as-i-can-53011571 (may not work)