Spanish Bean Soup recipe (Soup)
In large saucepan, fry onion, garlic and bell pepper in olive oil, add Chorizo, smoked ham and paprika. Fry until onions are tender, but not browned.
Add entire contents of garbanzo can (including liquid) and also 1 ½ cans of water. Bring to a boil. Add potatoes, salt to taste and pinch of Vigo flavoring and coloring to obtain desired golden color. Then lower heat, cook 15 minutes or until potatoes are tender.
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