Spanish Bean Soup

1. 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. 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. 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. 4

   Serve hot with bread and butter.

5. 5

   *See related blog link for more information on ingredients.

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