The unusual saffron rice in this spicy bean soup mix complements the Spanish flavors in this fabulous fiesta stew!

Spicy Bean Soup Ingredients:

Dried garbanzo beans, saffron, rice, onion, parsley, garlic, paprika and herbs. No added salt, preservatives or MSG.

Allergen Information: Gluten-Free

Recipe Additions:

2 tablespoons oil
1 whole chicken breast
1 pound chorizo sausage (or other, such as andouille or hot Italian)
6 cups chicken broth
1 28-ounce can diced tomatoes with juice
1/2 teaspoon freshly ground pepper

Spicey Bean Soup Recipe Directions:

Preparing the beans:

• Rinse, drain and pick over.
• Place in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight in the refrigerator. For a time-saving alternative, boil for 10 minutes and let stand for 2 hours.
• Drain beans and place in a 4 quart pot with 8 cups water.
• Bring to a boil, reduce heat and simmer, covered, for 2 hours or more.

While beans are simmering:

• Dice chicken and crumble sausage into 1/2 inch pieces.
• Place in a 4 quart pot with oil and sauté over medium heat. Drain excess oil.
• Add vegetable packet and stir for 1 minute.
• Add remaining ingredients, broth and drained beans.
• Bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours or more.
• To serve as a tortilla soup, garnish with tortilla chips.

Crock Pot/Slow Cooker Recipe Directions:

Recommended Slow Cooker: 4-6 quart

Assembling the soup in the morning (or the night before):

• Dice chicken and crumble sausage into large skillet with oil and sauté 10 minutes.
• Add contents of vegetable packet and stir for 3 minutes.
• Transfer sausage mixture to bowl of slow cooker. (Cover and refrigerate overnight if preparing ahead.)

Cooking;

• Rinse, drain and pick over beans and add to crock pot with broth.
• Cover and cook on HI 8 hours. (The garbanzo is a hard bean--it should be firm but not crunchy.)  
• Add tomatoes and fresh pepper, cook for 1 hour longer, and serve.