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5 from 8 votes

Spanish Bean Soup (Garbanzo Bean Soup)

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!
Prep Time15 mins
Cook Time3 hrs
Course: Main Course
Cuisine: Spanish
Keyword: Garbanzo Bean Soup, Spanish Bean Soup
Servings: 16
Calories: 184kcal
Author: Nikki - Soulfully Made

Ingredients

  • 1 lb bag of dried garbanzo beans
  • 1 tablespoon  salt
  • 1/2 teaspoon ground black pepper
  • 1 to 2 cloves garlic minced (you can also use garlic powder 1/2 to 1 teaspoon according to your taste)
  • 3 packets Vigo Spanish seasoning
  • 32 ounces chicken stock
  • 3 pounds Red potatoes, cut up into cubes
  • 2 packages beef smoked sausage, sliced & quartered
  • 6 cups Water Approx 3 cups to soak and more to add as needed as soup cooks down

Instructions

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.

Soup

  • 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

Notes: I always taste soup (a few hours before done) and add any additional salt, pepper, garlic (or garlic powder) as needed to taste.

Nutrition

Serving: 1.5cup | Calories: 184kcal | Carbohydrates: 33g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 467mg | Potassium: 695mg | Fiber: 6g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 3mg