SPANISH COUNTRY SOUP:

I love finding a great recipe that utilizes leftovers from another meal.  The following soup is one of those gems.  My mother's leftover holiday ham into this yummy soup with a smoky, spicy twist. 

I have made some modern alterations to this rather old recipe, mostly for simplicity.  One can is easier and has less waste than 1.5 cups.

The result of all my changes:  a hardy, delicious meal that is easy to shop for and fast to prepare.  What's not to love!

2 tablespoons olive oil or butter
1 cup chopped yellow onion
2 teaspoons minced garlic
2 cups diced ham
1 can 14.5 oz diced tomatoes
1 can 16 oz garbanzo beans
1 can 15.8 oz Great North or navy beans
4 cups chicken stock (32 oz box of broth is the same as 4 cups)
10.2 oz package of chorizo sausage
2 cups unpeeled, diced potatoes
1 package 10 oz of chopped frozen spinach, thawed
1 teaspoon ground cumin
salt and pepper to taste

Heat olive oil or butter in a large soup pot.  Add the onions and cook until tender.  Add garlic and cook for an addition 2 minutes.  Add ham and cook for 2 - 3 minutes.  Add tomatoes, both cans of beans and their juices, stock, and cumin.  Bring to a simmer.

Brown chorizo and drain off fat.  Add to the soup along with the potatoes.  Simmer until the potatoes are tender, which is about 15 minutes.  Stir in chopped spinach about 10 minutes before serving.  Salt and pepper to taste.

And that's all there is to it.

With a crumble of queso, this soup is perfect on a Sunday afternoon with grilled cheese or crusty french bread.