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Spanish Bean Soup (Garbanzo Bean Soup) takes you on a trip to Tampa Bay, where Cuban heritage is so alive & full of flavor. This simple soup is made with garbanzo beans, potatoes & savory sausage and is just bursting with deliciousness!
This soup is a staple in the Tampa Bay Area. The Cuban heritage here brings with it such wonderful food. I am a very lucky girl to live here. We have such diverse cuisine, and I get to enjoy and share it all with you!
Now let me say, y’all, this is my version of this soup. (This is my disclaimer for all the die-hards -lol) Some people use Chorizo and ham, and it is wonderful like that, but I came up with a little spin on it.
Actually, I should give my mom some credit. She made it similar to this; I just adapted it a bit. I almost always let this cook in the Crock Pot all day; Mom made hers on the stovetop.I have instructions for both.
My family and friends just love it and request it often. So, I hope you will, too!
A Little Background on My Version of Spanish Bean Soup Recipe
We started out making this soup from a Dixie Lilly bag mix (shhh, don’t tell anyone), but found it hard to find at one time and came up with my own recipe. I must say I am so glad I did! This recipe is so much better.
Oh, you mustn’t forget some warm Cuban bread to dip in it! An authentic Cuban sandwich is perfect with this! YUM!!!
Ingredients you need to make Spanish Bean Soup
- Dried Garbanzo Beans: The heart of this soup! Soaking softens them, making them creamy and delicious—well worth the time. These are also known as chick peas.
- Red Potatoes: Creamy and tender, they hold their shape beautifully in the soup. I like to leave the skin on for added texture and nutrients, but you can peel them if you prefer a smoother bite.
- Beef Smoked Sausage: Adds rich, smoky flavor. Use your favorite brand.
- Vigo Flavoring & Coloring Packets: A Tampa kitchen favorite for authentic Spanish flavor and a gorgeous golden broth.
- Chicken Broth: The savory base that ties all the flavors together—store-bought or homemade- works.
- Garlic Powder (or Fresh Garlic): Adds a rich, earthy flavor that complements the smokiness of the sausage and the heartiness of the beans. If you have fresh on hand, you can use it.
- Ground Black Pepper: A touch of pepper balances the flavors and adds a hint of gentle heat.
- Salt: Essential for enhancing flavor, but everyone’s palate is different. Adjust to taste. If you’re sensitive, skip or reduce salting the beans during soaking and use low-sodium broth.
- Water: A little extra water helps maintain the perfect consistency as the soup simmers and thickens. You can substitute with chicken broth for added flavor, but adjust the salt as needed.
How to Make Spanish Bean Soup (Garbanzo Bean Soup)
Preparing the Garbanzo Beans (Chickpeas)
Start by rinsing the beans to remove any debris, bad beans, or rocks. Add to a large bowl, then cover them with water and add salt. Let them soak overnight to soften.
Once soaked, drain the beans, and they’re ready to use.
TIP: If you forgot to soak them, no worries! Bring the beans to a boil on the stovetop, then reduce to a high simmer for about 30 minutes.
Stovetop Instructions
Step 1: Grab a large soup pot or Dutch oven. Add the beans, potatoes, broth, sausage, garlic, pepper, and Vigo seasoning.
Stir everything together until well combined.
Step 2: Bring the mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer. Let the soup cook for 2 to 3 hours (or more, if you like), stirring occasionally to keep everything from sticking.
Step 3: As the beans absorb the liquid, check the consistency. Add water or extra broth as needed to keep the soup as thick or brothy as you like it!
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Slow Cooker Instructions
For a hands-off approach, grab your crockpot.
Step 1. Add the beans, cubed potatoes, chicken broth, sliced sausage, garlic, black pepper, and Vigo seasoning packets to the insert. Give everything a good stir.
Step 2. Pop the lid on, and let it cook on low for 8 to 10 hours or high for 4 to 5 hours.
Step 3. As the soup simmers, it may thicken, so check occasionally and add water or extra broth to keep it just the way you like.
Recipe Tips
- Taste as You Cook: I always taste soup (an hour or so before it is done) and add any additional salt, pepper, or garlic, as needed, to taste.
- Keep an Eye on the Liquid: Whether you’re cooking on the stovetop or in a slow cooker, the beans will soak up liquid as they cook. Keep extra water or broth handy to maintain the perfect consistency.
- For a Thicker Consistency: As the soup simmers, the beans and potatoes naturally break down, giving it a thicker, heartier texture. For even more creaminess, just scoop out a portion of the beans, mash them, and stir them back into the pot (or mash them on the side of the pot with a wooden spoon).
- Leftovers Are Even Better: Like most soups, the flavors deepen and meld overnight. Store any leftovers in the fridge for an even tastier meal the next day! The soup will thicken, so feel free to add more water or broth if you like.
- If you are making the soup a day ahead, keep in mind the soup will thicken overnight, so I suggest waiting to mash any beans until the day of serving as it will naturally thicken. You may also need to add extra broth to the soup.
Recipe Faqs
Soaking helps soften the beans and reduces cooking time, but if you forget, don’t worry! Just bring them to a boil, then simmer for about 30 minutes before proceeding with the recipe.
Yes, you can! Since canned garbanzo beans are already cooked, there’s no need to soak them. Just rinse and drain before adding them to the pot. They don’t need as much cooking time as dried beans, but I find canned garbanzos a little firm, so letting them simmer with the potatoes gives them a nice, tender bite.
Yes! We love this version with smoked sausage; traditionally, you’ll often see chorizo used. Feel free to swap in your favorite—turkey sausage, kielbasa, or even a spicy andouille would all be delicious.
Just add a little more water or broth until it reaches the consistency you like. The beans will continue to absorb liquid as they sit, so you may need to add more when reheating leftovers.
What to Serve with Spanish Bean Soup
This soup is a meal on its own, but a few classic sides can take it to the next level. A warm loaf of Cuban bread is a must—it’s perfect for soaking up the flavorful broth. For a heartier spread, pair it with my Cuban sandwich, a Tampa favorite. A crisp 1905 Salad, made famous by the Columbia Restaurant in Ybor City, adds a fresh, tangy contrast with its garlicky dressing, olives, and cheese.
If you’re looking for a more traditional Spanish-inspired plate, serve the soup alongside yellow rice and Cuban black beans for a comforting, well-rounded meal. And for an extra-special treat, my slow-cooked mojo pork makes the perfect pairing—its citrusy, garlicky goodness complements the rich, smoky flavors of the soup beautifully!
More from Soulfully Made
Spanish Bean Soup (Garbanzo Bean Soup)
Ingredients
- 1 lb bag of dried garbanzo beans
- 3 cups water , to soak
- 1 – 2 teaspoons kosher salt
- 2 packages beef smoked sausage , sliced and cut into 4 or 6 pieces, (2 – 12 to 16-ounce packages – varies by brand)
- 3 pounds red potatoes, cut into bite-sized cubes (about 1/2 inch or to your liking)
- 64 ounces chicken broth, (8 cups)
- ½ teaspoon ground black pepper, (to taste)
- 1 teaspoon garlic powder, (or 2 cloves garlic, minced)
- 3 packets Vigo Flavoring & Coloring Seasoning , (3 – .035 ounce envelopes)
- 2 cups water, (or as needed as liquid cooks down in soup, you can also substitute with chicken broth)
Instructions
Prepare Garbanzo Beans (Chickpeas)
- Rinse beans, cover with water, and add salt. Soak overnight. Drain the beans. *See note for my original recipe that uses the liquid.If you forget this step, bring the beans to a boil on the stovetop and reduce to a high simmer for 1/2 hour.1 lb bag of dried garbanzo beans, 3 cups water, 1 – 2 teaspoons kosher salt
Stovetop Instructions
- To a dutch oven or large soup pot, add beans, cubed potatoes, chicken broth or stock, sausage, garlic powder (or minced garlic), pepper, and Vigo flavoring packets. Stir to combine.1/2 teaspoon ground black pepper, 1 teaspoon garlic powder, 3 packets Vigo Flavoring & Coloring Seasoning, 3 pounds red potatoes, 2 packages beef smoked sausage, 64 ounces chicken broth
- Bring to a boil on the stovetop, then reduce to a simmer on medium-low for 2 to 3 hours (or more).
- Add water (or more broth) as needed as the liquid is absorbed.2 cups water
Slow Cooker Instructions
- To the crockpot insert, add beans, cubed potatoes, chicken broth or stock, sausage, garlic powder (or minced garlic), pepper, and Vigo flavoring packets. Stir to combine.2 packages beef smoked sausage, 3 pounds red potatoes, 64 ounces chicken broth, 1/2 teaspoon ground black pepper, 1 teaspoon garlic powder, 3 packets Vigo Flavoring & Coloring Seasoning
- Place the lid on the slow cooker and cook on low for 8 to 10 hours or high for 4- 5 hours.
- Add water (or more broth) as needed as the liquid is absorbed.2 cups water
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Notes
- Taste as You Cook: About an hour before the soup is done, take a moment to taste it and adjust the seasoning. Add more salt, pepper, or garlic if needed to suit your taste. Remember, the type of broth you use will impact how much salt is necessary, so adjust to your taste!
- Keep an Eye on the Liquid: Whether you’re cooking on the stovetop or in a slow cooker, the beans will soak up liquid as they cook. Keep extra water or broth handy to add if needed.
- For a Thicker Consistency: As the soup simmers, the beans and potatoes naturally break down, giving it a thicker, heartier texture. For even more creaminess, just scoop out a portion of the beans, mash them, and stir them back into the pot.
- Leftovers Are Even Better: Like most soups, the flavors deepen and meld overnight. Store any leftovers in the fridge for an even tastier meal the next day! The soup will thicken, so feel free to add more water or broth if you like.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Hey Nikki Lee! I wanted to say this is the about as easy as you could have created it. Simple, great ingredients always make for the best meal. I have made this soup a different way, “there is always a better way, find it” (like Thomas Edison said) being born and raised circa 1960 in Hillsborough County, I’m always looking to make things more simply and you have hit the mark. I live about 5 miles from Ybor City and actually like it best from my kitchen. I’ve tasted and made a lot of this soup. Thank you for sharing.
Thank you so much, Ethel. I love the simplicity of this soup too, but it really does pack in lots of flavor! I appreciate your kind words and love to have you here cooking along with me!
Being a native Tampa girl, this soup sounds wonderful but the only similarity between your recipe and the original Columbia restaurant recipe is the garbanzo beans and potatoes.
Yes, mine is different but delicious and my family loves it better than the restaurant version, they say it has more flavor. I do give some swaps if you want to use chorizo and ham in place of the sausage. I’d love to hear what you think after you tried it though.
I used to always get the Dixie lily beans with the seasoning pkt but they have quit carrying everywhere so I struggle getting that flavor. Does the vigo actually flavor the soup? I have tried the Sazo’n Goya brand but really don’t know which one is the right flavor. Any insight?
Yes, Vigo gives it lots of flavor. I hope you enjoy it!
Excellent recipe. Ive been making this from the Columbia Restaurant’s cookbook for years. I make my stock by simmering 2 smoked turkey legs until meat falls off the bone. I also use good smoked sausage as its less greasy than Spanish chorizo
Thank you, David! We love it with smoked sausage as well!
Can canned garbanzo beans be used?
Yes, you can use canned garbanzo beans. You won’t need to cook it as long.
This reciepe is a definite keeper. I made a few adjustments, like canned beans and I added some leftover ham I had in the freezer from Christmas and used golden potatoes. It was delicious.
Thank you for the recipe!
Thank you, Elizabeth! I am so glad you enjoyed it!
This reciepe is just like the one my Mama use to make.
Diffently will share it with my friends snd family.
That is awesome, Mary! Thank you for sharing and for making it!