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- Dec 23, 2013
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Tonight's dish is a garbanzo bean, chorizos soup.
Ingredients -
1 lbs. dry garbanzo beans, soaked overnight
1 medium yellow onion, chopped
1 celery stalk, chopped
5 leeks. chopped
4 carrots chopped
1 package of cubed ham
12 cups of chicken broth
3 chorizos, sliced into 1/4 inch rounds. ( I only used two)
This recipe is supposed to be done in a pressure cooker, but I modified it for my Dutch ovens. I also added four chopped Yukon gold potatoes even though the recipe didn't call for them.
Soak the chickpeas overnight
![01.jpg 01.jpg](https://backcountrypost.com/data/attachments/129/129504-04d827542a3d3cdc86513caaff42b0ac.jpg)
Simmer the beans for two hours
![02.jpg 02.jpg](https://backcountrypost.com/data/attachments/129/129505-b28a22b4bd361c74367724ce13898351.jpg)
Brown the sliced chorizos
![03.jpg 03.jpg](https://backcountrypost.com/data/attachments/129/129506-54f8a2df4cde6c5bc0b348fc92fb329c.jpg)
Chop the vegetables
![04.jpg 04.jpg](https://backcountrypost.com/data/attachments/129/129507-81d033d3febdead2db6d3bc7bc1e1857.jpg)
Combine and cook for eight minutes. At this point I realized that I would need a second Dutch oven to hold all of the ingredients
![05.jpg 05.jpg](https://backcountrypost.com/data/attachments/129/129508-c3c40c78815a95c00cb938963e4db4d0.jpg)
Cube four Yukon gold potatoes
![06.jpg 06.jpg](https://backcountrypost.com/data/attachments/129/129509-df3fafc43d68d374a282f7105c4279fe.jpg)
I divided everything between the two Dutch ovens
![07.jpg 07.jpg](https://backcountrypost.com/data/attachments/129/129510-5b81683632469c4b9dc72b45372eb022.jpg)
And then I simmered the soup for another 35 minutes until the potatoes where soft
![07b.jpg 07b.jpg](https://backcountrypost.com/data/attachments/129/129511-5cddc99db43065a2d71fa8d9985208fc.jpg)
Dished it out into a large bowl and had some jalapeño cheese bread with some added jalapenos on it.
![08.jpg 08.jpg](https://backcountrypost.com/data/attachments/129/129512-4b4926ae2022940b783ebbeb70784b87.jpg)
Ingredients -
1 lbs. dry garbanzo beans, soaked overnight
1 medium yellow onion, chopped
1 celery stalk, chopped
5 leeks. chopped
4 carrots chopped
1 package of cubed ham
12 cups of chicken broth
3 chorizos, sliced into 1/4 inch rounds. ( I only used two)
This recipe is supposed to be done in a pressure cooker, but I modified it for my Dutch ovens. I also added four chopped Yukon gold potatoes even though the recipe didn't call for them.
Soak the chickpeas overnight
![01.jpg 01.jpg](https://backcountrypost.com/data/attachments/129/129504-04d827542a3d3cdc86513caaff42b0ac.jpg)
Simmer the beans for two hours
![02.jpg 02.jpg](https://backcountrypost.com/data/attachments/129/129505-b28a22b4bd361c74367724ce13898351.jpg)
Brown the sliced chorizos
![03.jpg 03.jpg](https://backcountrypost.com/data/attachments/129/129506-54f8a2df4cde6c5bc0b348fc92fb329c.jpg)
Chop the vegetables
![04.jpg 04.jpg](https://backcountrypost.com/data/attachments/129/129507-81d033d3febdead2db6d3bc7bc1e1857.jpg)
Combine and cook for eight minutes. At this point I realized that I would need a second Dutch oven to hold all of the ingredients
![05.jpg 05.jpg](https://backcountrypost.com/data/attachments/129/129508-c3c40c78815a95c00cb938963e4db4d0.jpg)
Cube four Yukon gold potatoes
![06.jpg 06.jpg](https://backcountrypost.com/data/attachments/129/129509-df3fafc43d68d374a282f7105c4279fe.jpg)
I divided everything between the two Dutch ovens
![07.jpg 07.jpg](https://backcountrypost.com/data/attachments/129/129510-5b81683632469c4b9dc72b45372eb022.jpg)
And then I simmered the soup for another 35 minutes until the potatoes where soft
![07b.jpg 07b.jpg](https://backcountrypost.com/data/attachments/129/129511-5cddc99db43065a2d71fa8d9985208fc.jpg)
Dished it out into a large bowl and had some jalapeño cheese bread with some added jalapenos on it.
![08.jpg 08.jpg](https://backcountrypost.com/data/attachments/129/129512-4b4926ae2022940b783ebbeb70784b87.jpg)