SPANISH BEAN SOUP WITH CABBAGE

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  • 1/2 large sweet onion, chopped
  • 1/2 large red bell pepper, chopped
  • 1 large garlic clove, diced
  • 1 tsp. oregano
  • 3 T Sofrito
  • pinch Saffron
  • 3 T olive oil
  • 1 large can of whole tomatoes (28 oz.)
  • 1 large breakfast ham with bone in (or leftover hambone with some ham)
  • 2 large cans garbanzo beans (28 oz.),  drained, then, 2 cans water measured in can
  • 2 chorizos, cut up round
  • 1 small head of cabbage, cut in 8ths
  • 3 large potatoes, peeled and cut up in cubes
  • 1 package Sazon (Goya), or Vigo Yellow Food Flavoring & Coloring
  • salt & pepper to taste

Use a very large pot! Add olive oil to the pot. Chop the onion, bell pepper and garlic. Add this trio to the pot and sauté for about 3 minutes. Add oregano and 3 T Sofrito (you can buy a jar of this in the Latin section of your grocery store, Use Goya or Iberia). Add pinch of Saffron, stir and sauté for 2 more minutes. Add the large can of whole tomatoes, squeezing  the whole tomatoes with your hand before adding, make sure the tomatoes are  broken up.  Include the tomato sauce from the can.    Stir and leave on low-medium heat. Cut up the breakfast ham, discarding obvious fat. Add ham to the pot (including the bone). Cut up the two chorizos in rounds, and add to the pot.   Stir. Drain the large cans of garbanzo beans and add to the pot, discard any liquid from the cans. Measure two cans of tap water (use the garbanzo beans can) and add to the pot.   Stir.   Cut the base of the cabbage off and discard along with outer leaves and wash.  Cut cabbage head in 8 pieces, add to pot. Peel and cut potatoes in large cubes and add to pot. Add 1 package of Sazon or Vigo Yellow Food Flavoring. Season with salt and pepper to taste. Stir and cover and let cook for about 1/2 hour on medium (stirring occasionally) until the cabbage, beans and potatoes are soft! Serve with a side of toasted Cuban bread and enjoy!

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