Good morning here we will give you a recipe spanish bean soup with smoked sausage and potato which is delicious The way making it is very very easy. You just need to be careful to get results from spanish bean soup with smoked sausage and potato which has aroma and taste that able evoke our tastes.

So that the result of spanish bean soup with smoked sausage and potato, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare spanish bean soup with smoked sausage and potato the delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings must exist in make

1. Prepare 2-32 oz chicken stock
2. Prepare 1 cup water
3. Take Beef bones with marrow (1 1/2 lbs)
4. Prepare Ham hock (about 1lb)
5. Prepare Cilantro base (cut the top off for all the leaves for service and tie the base with butchers twine)
6. Prepare 2 tsp dried thyme or a bundle of fresh
7. Prepare For the soup:
8. Prepare 2 links smoked sausage (about 6 oz) sliced and halved. Dried Chorizo if you want to be more authentic
9. Prepare 2-16 oz cans garbanzo beans (chick peas)
10. Prepare Pinch saffron thread 1/2 gram
11. Prepare 1 tsp paprika
12. Prepare Texas Pete hot sauce
13. Use 2 cups diced yukon gold potatoes (about 2 medium)
14. Use Cilantro
15. Prepare Green onions

When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. For a thicker soup, stew it longer. Stir in sausage and hash browns.

How to cook Spanish bean soup with smoked sausage and potato:

1. Start by placing the beef bones on a heavy duty foil lined baking tray and roast for 30 minutes. While that’s roasting add the chicken stock and water to a heavy bottom pot.
2. Once the beef bones are done pull them out and add to the stock along with the ham hock, thyme and cilantro stem base and bring to a simmer. Reduce heat to a low and simmer covered for 2 to 3 hours or until that ham hock is ready to fall apart.
3. When done remove the beef bones and toss. Set the ham hock aside and pull the meat when cooled. Run the stock through a fine mesh strainer and set aside
4. Heat a heavy bottom pot and sear your sausage and set aside. Add the onions and sauté until translucent. Add the garlic until fragrant. Add the stock, beans, pulled ham, saffron and paprika.
5. Simmer low for about 45 minutes and taste for seasoning, add texas pete to taste. Add the potatoes and cook until tender and the soup begins to thicken, about 30 minutes. I finish with cilantro and green onions
6. Done and ready to serve!

Combine the reserved broth and half & half in pot. In a separate small bowl combine the melted butter and the flour. See recipes for Spanish bean soup with smoked sausage and potato too. Gather all ingredients before starting recipe. Add the garlic and cook another minute.

relatives or to be creations for you who want to selling food. Congratulations enjoy