Spanish Bean Soup

2 tablespoons extra-virgin olive oil

1 large onion, finely chopped

2 celery ribs, finely chopped

6 cloves garlic, minced

4 red potatoes, cubed 1/2 inch thick

3 cups cooked ham, cubed 1/2 inch thick

1 (12-ounce) smoked andouille sausage,cubed 1/2 inch thick

2 (15 1/2-ounce) cans chickpeas, drained and rinsed

1 teaspoon saffron threads

1/2 teaspoon smoked paprika

1/2 teaspoon smoked salt

1/8 teaspoon cracked black pepper

4 cups unsalted chicken stock

French bread

In a medium sauté pan, heat the olive oil over medium heat. Add the onion and celery, and cook until the vegetables are translucent, for about 8 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Transfer the vegetables to a 6-quart slow cooker.

Add the red potatoes, ham, sausage, chickpeas, saffron, paprika, salt, pepper, and chicken stock, and stir to combine. Cover and cook on low for 5 to 5 1⁄ hours. Skim off the fat that forms on top, and season the soup with additional salt, if needed. Serve warm with bread.

Serves 4 to 6.