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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
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- 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
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!