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
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.
If you do not have leftover ham, purchase and cube a 1-pound ham steak.