13 Bean Flamenco Soup with Garlicky Manchego Toast
- 2 cups of Bob’s Red Mill 13 Bean Soup Mix, soaked
- ½ of a medium Sweet Onion (such as vidalia), chopped
- 2 Red Bell Peppers, seeded and finely chopped, divided
- 1 tsp smoked Paprika
- 1 tsp dried Thyme Leaves
- 2 Carrots diced
- 2 nice pinches of Saffron
- 48 ounces of unsalted Chicken Broth or Stock
- 14.5 ounce can of Petite Cut Tomatoes with the Juice
- Kosher Salt
- Coarse Black Pepper
- ½ lb Spicy Spanish Chorizo or Portuguese Chorico, finely diced
- 1/3 lb Manchego, grated
- 2 tbsp of chopped Parsley
- 1 plump and juicy Garlic Clove, minced
- 1 Tbsp Olive Oil
- 8-10 slices of Multigrain Bread
- Produce
- Carrots (2)
- Parsley (2 tbsp)
- Red bell peppers (2)
- Sweet onion, medium (1/2)
- Thyme, dried Leaves (1 tsp)
- Tomatoes with, Petite Cut Juice (1 14.5 ounce can)
- Canned Goods
- Chicken broth or stock, unsalted (48 ounces)
- Cooking & Baking
- Black pepper, Coarse (1)
- Kosher salt (1)
- Olive oil (1 Tbsp)
- Paprika, smoked (1 tsp)
- Plump and juicy garlic clove (1)
- Pasta & Grains
- Bob’s red mill 13 bean soup mix (2 cups)
- Bread & Baked Goods
- Bread, Multigrain (8 slices)
- Dairy
- Manchego, grated (1/3 lb)
- Other
- 2 nice pinches of Saffron
- ½ lb Spicy Spanish Chorizo or Portuguese Chorico, finely diced
Preparation
Read recipe preparation on bobsredmill.com
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Published October 5, 2012 (4 months ago).
44 people saved this recipe.
