by Rick & Jen Bostain (Rib Bones)

This savory soup will fill you up.

Ingredients

  • 1 pkg ham chunks or 1 meaty ham bone
  • 3 slices of bacon, diced
  • 1 medium onion, diced
  • 1/2 green pepper, diced
  • 1 tbsp. olive oil
  • 1 medium tomato, diced
  • 1/8 tsp. garlic powder
  • 2 large potatoes, cut into small chunks
  • 5 c water
  • 2 cans of garbanzo beans
  • 1/2 pkg Vigo Spanish flavoring
  • 4 strands of saffron
  • salt and pepper to taste
  • 1 pkg chorizos
  • Direct on top of grid 250 degrees.

Egg Set-Up

    Instructions

    1. Saute first seven ingredients in a large dutch oven.
    2. Simmer until vegetables are tender; about fifteen minutes. Add remaining ingredients.
    3. Simmer for 2 1/2 to 3 hours until beans and potatoes are tender, adding water as necessary. For thicker soup, mash some of the beans.
    4. Add thinly sliced chorizos and heat through.
    5. Serve with buttered Cuban bread.

    NOTE: This was a double batch we served at the after-party.