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!
Course: Main Course
Keyword: Garbanzo Bean Soup, Spanish Bean Soup
Author: Nikki - Soulfully Made
1lbbag of dried garbanzo beans
1/2teaspoonground black pepper
1 to 2clovesgarlicminced (you can also use garlic powder 1/2 to 1 teaspoon according to your taste)
3packetsVigo Spanish seasoning
3poundsRed potatoes, cut up into cubes
2packagesbeef smoked sausage, sliced & quartered
6cupsWater Approx 3 cups to soak and more to add as needed as soup cooks down
Prepare Garbanzo Beans (Chickpeas)
Rinse beans, cover with water and add 1 tablespoon salt. Soak over night. If you forget this step, just boil on stove top for 1/2 to 1 hour.
Add beans with water to crock pot or soup pot. (If you want less sodium drain first, add ingredients then fill with fresh water as needed) Add chicken stock, cubed potatoes, cut up sausage, minced garlic, pepper and Vigo seasoning.
Cook on low for 8 to 10 hours in crock pot or bring to boil on stove top then reduce to med low for 2 to 3 hours (or more).
Notes: I always taste soup (a few hours before done) and add any additional salt, pepper, garlic (or garlic powder) as needed to taste.