True Spanish Flavor Spanish Bean Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic True Spanish Flavor Spanish Bean Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing True Spanish Flavor Spanish Bean Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 med. onion, minced
• 2 cloves garlic, minced
• 1/2 med. bell pepper, chopped
• 2 oz. Vigo olive oil
• 1 Chorizo (Spanish Sausage)
• 1/2 lb. smoked ham
• 1/4 tsp. Vigo paprika
• 1 (#2) can garbanzos
• 2 med. potatoes, diced 1/2 inch
• Salt to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Vigo flavoring & coloring for yellow rice In large saucepan, fry onion, garlic and bell pepper in olive oil, add Chorizo, smoked ham and paprika

Step 2: Technique & Execution

Fry until onions are tender, but not browned

Step 3: Technique & Execution

Add entire contents of garbanzo can (including liquid) and also 1 1/2 cans of water

Step 4: Technique & Execution

Add potatoes, salt to taste and pinch of Vigo flavoring and coloring to obtain desired golden color

Step 5: Technique & Execution

Then lower heat, cook 15 minutes or until potatoes are tender

Step 6: Technique & Execution

Clearwater, Florida