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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 let this cook in the Crock Pot all day, mom made hers on the stove top. It can totally be done that way as well. 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. It’s such a savory, heartwarming bowl of Cuban vivaciousness! Are you dancing yet!!
Oh, you mustn’t forget some warm Cuban bread to dip in it! An authentic Cuban sandwich is perfect with this! YUMMMM!!! It just completes it!
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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.
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. pop the lid on, and let it cook on low for 8 to 10 hours. As the soup simmers, it may thicken, so check occasionally and add water or extra broth to keep it just the way you like.
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.
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!
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.
- 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.
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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
Oh my goodness, this looks AMAZING!!! I am leaving now to google Vigo seasoning because this is a must try for me!!!
This is such a great option when I am sick of eating the same 15 bean soup that I always eat. So delicious!
I took this to a pot luck last weekend and EVERYONE wanted the recipe! Thank you for yet another great recipe!
So so much flavor! Easily a new favorite~
This soup looks and sounds amazing! I love soup season and there’s a reason this recipe is #1 on the charts!
the smoked sausage was such a good call in here! Added all the flavors we LOVED! My husband said I should make this everyweek… cant beat that kind of a review!
I am embarrassed to say I had never heard of this soup, but after seeing your photos and the ingredients, I added it to this weeks menu! Looks DIVINE!
I tried this very good. I did use canned beans and find them to hard
Any way to get them to soften, if I would have cooked any longer my potatoes would be mushS
I would try giving the beans a quick hard boil for 30 minutes first. You can also add potatoes a little later in the cooking as well. Say if you are starting in the morning add the beans around noon. If you can find the dried beans I think they turn out much better, but I know they are hard to find in some areas.
Try going to a Latin market and getting dried chorizo and cutting it into bite sized pieces along with (surprisingly enough) a stick of pepperoni cut into bite sized pieces also and diced ham, instead of the smoked sausage. I was born and raised in Tampa and that is how I’ve had it since I can remember. It gives it a different flavor that is really good
Yes, I have made it with chorizo and ham. It is delicious like that as well. I have lived in the Tampa Bay area all my life and I agree that is a more traditional way to make it. This is a version my family loves. When I make it there are usually rave reviews, so tend to stick to this recipe. But feel free to add any type of meat you enjoy. That is what is so wonderful about recipes we can adjust a bit. I love all the delicious foods we get in this area! Are you still in the area?
How much seasoning is in a packet? I had to make my own seasoning—couldn’t find the packets.
The seasoning comes with 4 – .035 OZ envelopes in it. I use three of them.
This is a great opportunity to add Turmeric (one of the most healthy herbs you can eat). Remember to saute it with black pepper and fat (coconut oil) to boost curcumin effect by 2,000%.
It layers in a new layer of rich flavor too.
I added 1 tbsp onion powder and 2 tsp bird pepper and served over rice. I also cut back on the beef smoked sausage and used 1 1/2 links. Before adding the onion powder and bird pepper it tasted nothing like the cuban recipe and smelled more like a hot dog stew
My version is a bit different than the Cuban version as stated in the blog post, but it is always a hit when I make it! I hope you enjoyed your version as well. You can add ham and/or chorizo too! It’s delicious that way as well.
I too grew up in Tampa Bay and was raised on Spanish Bean soup. I was disappointed when I could no longer find the Dixie Lee package. I can’t wait to try this recipe. Have to go shopping first. Will comment after I make it.
I love that you used dried garbanzo beans! I had the hardest time finding them for a while, but I prefer them to canned. It’s great that you adapted your mother’s recipe, too. Nice! P~
I love passing down family recipes. These beans are a staple around here. If you do have a hard time you can use canned. I have made it with them a couple of times when I wanted to cut my cook time. Thank you so much for stopping by! Hope to hear from you again soon!
I love this idea because it is a perfect crock pot mid-week dinner! I love the idea of pairing it with a cuban sandwich too!
Thank you Barrie! We love this soup at my house. Make this one year round! It’s so delicious with a cuban sandwich or some cuban bread with butter and a little garlic! So glad you stopped by!
I’m so thankful for finding your recipe! I haven’t tried it yet, but I’m sure it will replace our old stand-by of the Dixie Lily mix. Just like you, we grew up on Spanish bean soup made with DL( I’m from Z-hills). If I had known that DL would be bought again (by China Doll co.) and they would do away with the mix, then I would have stockpiled all of the soup mix that I could find! I knew something was up when I couldn’t find it in Publix!
This will be my first attempt at making SB soup without the mix for our New Years tradition!
Happy New Year in 2017
Tina
Tina, I hope you enjoy this recipe! Let me know how it turns out! Happy New Year!
Hi Tina, You can actually buy Dixie Lily products online at Southerntraditionalfoods.com in bulk or individually. I grew up in Florida and my grandmother would always make Spanish bean soup! I remember not being able to find the Spanish bean soup mix at Public and just happened to look it up online and found it.
Amber that is great! Once I created this mix I think I like it better. But great to know!
Hi Nikki,
Im trying so hard to find the recipe for spanish bean soup that is most like my Moms it was the best and I never wrote it down and your recipe looks the most like it including the warm cuban bread of course , you have to have that, I live in Texas and can’t get cuban bread but when i do go home I go to the bakery and get it hot and we eat a whole loaf in the car and take 2 more for the house. She did use chorizo instead of sausage a certain brand from publix and vigo saffron and ham/with bone, also delicious. Cant wait to try this for that home feeling. My mom and Daddy passed away with in a years time and Im the only child and i miss her cooking so I’m glad I found your recipe, we lived in Temple Terrace. God Bless
Thank you for sharing and I hope you enjoyed this. So sorry it took me so long to reply this went into spam and I am just now seeing this. You could use Chorizo most people do. I have made it both ways and this is my families favorite! I use Hillshire Farms and Eckrich and sometimes a mixture.
Hope this gave you that feeling of being at home! God Bless!
best ive ever tasted!
Thanks James! Now lets see if you can make it 🙂
This looks so yummy! I love that you use a crock pot – I always think the best soups are made in crock pots 🙂 Thanks so much for linking up with us over at the #HomeMattersParty – we hope to see you again next week!
Yes, crock pots are the best! Something about cooking the soup all day makes it so delicious! Look forward to linking up again next week!
Yum!!! I can’t wait to make this. I love Spainish Bean Soup.
It really is easy and delicious. Let me know how it goes for you!
if you want really good ingredients and are in tampa try caccitores meat market
+ everything else that is yummy. i probably killed the name but its on hanly rd and paula dr. in town n country google it
Thank you Albert! If I am over that way I will check it out. I love trying new markets.