Garbanzo Bean and Chorizo Soup

  • 1 tablespoon olive oil
  • 1/2 lb. chorizo, sliced in 1/2″ slices
  • 1 can garbanzo beans, drained and rinsed
  • 1 cup sliced leeks
  • 1 cup chopped carrots
  • 1 can diced tomatoes
  • 1 cup Swiss chard, chopped
  • 4 garlic cloves, crushed
  • 1 1/2 teaspoons thyme
  • Salt and pepper to taste
  • 1 bay leaf
  • 1/2 teaspoon Herbes de Provence 
  • 4 cups vegetable stock

  

  1. In a pot, heat oil and brown the chorizo on both sides over medium heat, about 8 minutes.  Remove chorizo and add the leeks to the pot.  SautĂ© then add the carrots.  Add the canned tomatoes and the Swiss chard.
  2. Add the stock and the herbs and spices.  Bring to a boil.  Lower heat and put the beans and the chorizo back in the pot and simmer 10 minutes.

Yields: 4 bowls.

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