Spanish Chorizo + Bean Soup by M. Lazaro

Perfect for a COLD day. Filling enough for a whole meal. Serve with fresh rustica bread or a baguette and olive oil (PS- they sell "spanish" olive oil @ TJs now, tastes SO much better than the Italian stuff!).

Time: 5 minutes prep, Cook 15-30 minutes (it's done in 15, but you can let it stew longer).

Ingredients
1. 1 LARGE (1lb, 12oz) can of garbanzo beans, drained
2. Portuguese (only been able to find @ Ralph's) OR Spanish chorizo (NOT mexican-it's different) have to order it; [Also, you can substitute for TJ's Soyrizo however only use 1/2, must remove casing & it's too spicy for kids.]
3. 1 box of chicken broth (or make your own), basically 3to4 Cups
4. 1 small white onion, chopped
5. pinch Tumeric
6. pinch Oregano
7. pinch of Thyme
8. 2 dashes of Paprika (color)
9. 1 dash of Cumin
10. salt/pepper to taste
11. olive oil

Directions
1. On Med Heat, with a dutch oven or large soup pan, add 2T of olive oil (or eye it, enough to slightly coat bottom).
2. Add in chopped onion, stir until translucent
3. Add in chopped chorizo (check to see if you need to remove casing first), stir until cooked or heated through (if pre-cooked)
4. Add in drained garbanzo beans, stir
5. Add in chicken broth & spices, stir
6. Bring to a boil, then reduce and simmer until ready to serve.