Spanish Bean Soup

Spanish Bean Soup is a healthy and flavorful soup made with garbanzo beans, onion, garlic, chicken broth, smoked paprika, saffron, bay leaf, olive oil, and parsley.

The garbanzo beans are simmered in chicken broth with onion and garlic, then pureed with an immersion blender to create a smooth and creamy base. The soup is then seasoned with smoked paprika, saffron, bay leaf, salt, and pepper, and simmered again until the flavors are fully blended.

The soup is served hot then garnished with finely chopped parsley. This easy-to-make recipe is perfect for a hearty and nutritious meal that is full of Mediterranean flavors.

Looking for more? Try my Ribollita Toscana, Carrot and Lentil Soup and Bacon Lentil Soup.

Why You'll love Spanish Bean Soup

1. The rich and flavorful taste: The combination of onion, garlic, smoked paprika, and saffron create a deliciously savory and aromatic taste that is sure to satisfy your taste buds. The soup is both hearty and flavorful, making it a great option for a comforting meal.
2. The nutritious ingredients: Garbanzo beans are a good source of protein and fiber, which can help keep you feeling full and satisfied. The soup is also low in fat and calories, making it a great option for anyone looking to eat healthily.
3. The ease of preparation: This recipe is easy to make and requires only a few simple ingredients. It can be prepared in under 30 minutes, making it a great option for a quick and easy meal.

Ingredients

• Extra virgin olive oil (2 tablespoons)
• Onion, chopped (1)
• Garlic, minced (4 cloves)
• Garbanzo beans, canned, drained and rinsed (2 cups)
• Chicken broth (2 cups)
• Sweet smoked Spanish paprika (1 teaspoon)
• Saffron threads (¼ teaspoon)
• Bay leaf (1)
• Parsley, finely chopped (handful)
• Sea salt (pinch)
• Black pepper (dash)

Together, these ingredients combine to create a delicious and flavorful soup that is perfect for warming up on a cold day.

Substitutions

• Olive oil: Canola oil, vegetable oil, or any other neutral-flavored oil can be used as a substitute for olive oil.
• Onion: Use Shallots, leeks, or scallions as a substitute.
• Garlic: Use Garlic powder or minced garlic from a jar as a substitute.
• Garbanzo beans: Use Cannellini beans, navy beans, or black beans as a substitute.
• Chicken broth: Use Vegetable broth, beef broth, or water as a substitute.
• Smoked paprika: Use Regular paprika, cayenne pepper, or chili powder as a substitute.
• Saffron threads: Use Turmeric, cumin, or curry powder as a substitute.
• Bay leaf: Oregano, thyme, or rosemary can be used as a substitute for bay leaf.
• Salt and pepper: Any other salt or pepper substitute can be used according to your preference.
• Parsley: Cilantro, basil, or chives can be used as a substitute for parsley.

How to Make Spanish Bean Soup

Full instructions listed below in full recipe.

• To make Spanish Bean Soup, start by heating 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add 1 chopped onion and 4 minced garlic cloves to the pan, stirring occasionally for about 5 minutes until the onion becomes translucent.

• Next, add in 2 cups of drained and rinsed garbanzo beans (reserving ¼ cup) and 1 cup of chicken broth to the pan with the onion and garlic. Allow the mixture to simmer for another 5 minutes.

• Once the garbanzo beans have softened, reduce the heat to low and use an immersion blender to puree the mixture until it becomes smooth and free of any lumps.

• Add in the reserved garbanzo beans, remaining chicken broth, 1 teaspoon of smoked paprika, ¼ teaspoon of saffron threads, and 1 bay leaf to the pureed mixture. Season the soup with salt and pepper to taste.

• Turn up the heat to medium and let the soup simmer for another 10 minutes, allowing the flavors to meld together. Once done, remove the bay leaf from the soup.

• To serve, ladle the soup into shallow bowls and sprinkle finely chopped parsley on top of each bowl. The result is a delicious and hearty Spanish Bean Soup, perfect for a chilly evening or to enjoy with some crusty bread.

Variations

Here are a few variations of Spanish Bean Soup that you could try:

1. Vegetarian version: To make this soup vegetarian, simply use vegetable broth instead of chicken broth.
2. Meat version: You can add some diced chorizo sausage to the soup while sautéing the onion and garlic to give it a meaty, smoky flavor.
3. Chunky version: Instead of pureeing the soup, you can leave some of the garbanzo beans whole to give it a chunkier texture.
4. Spicy version: Add a pinch of cayenne pepper or also try adding chopped jalapeno peppers to the soup to give it some heat.
5. Creamy version: You can make the soup creamier by adding some heavy cream or coconut milk to it after pureeing.
6. Herb version: Try adding some fresh thyme or rosemary to the soup for a different flavor profile.
7. Tomato version: You can add some canned diced tomatoes to the soup for a slightly different taste.

These are just a few ideas for variations on the basic Spanish Bean Soup recipe. Feel free to experiment with different ingredients and flavors to create your own unique version of this classic soup.

FAQ's

Can I use dry beans instead of canned?

Yes, you can use dry beans instead of canned. However, you will need to soak them overnight and cook them separately before adding them to the soup.

Can I use vegetable broth instead of chicken broth?

Yes, you can use vegetable broth instead of chicken broth to make this recipe vegetarian.

Can I freeze this soup?

Yes, you can freeze this soup. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.

What can I serve with this soup?

This soup goes well with crusty bread or a side salad.

How can I make this soup spicier?

You can add a pinch of cayenne pepper or some chopped jalapeno peppers to the soup to make it spicier.

How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 4 days in an airtight container.

Can I use a regular blender instead of an immersion blender?

Yes, you can use a regular blender instead of an immersion blender. However, be sure to let the soup cool slightly before blending it, and blend it in batches to avoid hot soup spilling out of the blender.

Tips

1. Use high-quality ingredients: This soup is made with relatively few ingredients, so make sure to to use the best quality ingredients. Look for high-quality olive oil, fresh garlic and onion, and flavorful spices.
2. Reserve some beans: Reserving some of the garbanzo beans before pureeing the soup will give it a chunky texture and add some visual interest.
3. Use an immersion blender: Using an immersion blender makes pureeing the soup a breeze, and it's much easier to use than a regular blender. If you don't have an immersion blender, a regular blender will work, but you'll need to let the soup cool slightly before blending it.
4. Don't overcook the soup: Overcooking the soup can cause it to become too thick and lose some of its flavor. Keep an eye on it as it simmers and adjust the heat as needed.
5. Adjust the seasoning to taste: This recipe is a starting point, and you should feel free to adjust the seasoning to your liking. If you like spicy food, add more paprika or cayenne pepper. If you like your soup less salty, use less salt.
6. Serve with garnishes: Serving the soup with a sprinkle of fresh parsley or some croutons can add a nice touch and add some extra flavor and texture. Also try adding a squeeze of lemon for some acidity.

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