Spanish Bean Soup

• 1 Tablespoon Olive Oil
• 1/4 cups Sofrito
• 1 whole Andouille Sausage, Halfed And Sliced
• 1/2 whole Large Onion, Diced
• 3 whole Red Potato, Peeled, Halved And Sliced
• 2 cans Garbanzo Beans, Not Drained
• 1 quart Chicken Stock
• 1 envelope Sazon Con Azafron (saffron)
• Salt And Pepper, to taste

1. Heat 1 Tbs of olive oil in a large pot over medium-high heat, add 4 cubes of sofrito (1/4 cup), cook until it breaks down, about 5 minutes.
2. Add sausage and onions, cook until onions are soft and translucent. Add potatoes and garbanzo beans (undrained), chicken stock and an envelope of Sazon con Azafran; stir.
3. Turn up the heat and bring to a boil, then turn heat down and simmer for 20 minutes or until potatoes are tender.
4. Serve hot with bread and butter.
5. *See related blog link for more information on ingredients.

olive oil, ubc, sausage, onion, red potato, garbanzo beans, chicken, sazon, salt

Taken from tastykitchen.com/recipes/soups/spanish-bean-soup/ (may not work)