Go Back Email Link
–+ servings
Closeup shot of spanish bean soup in a white bowl
soulfully made logo
4.89 from 72 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!
Author: Nikki Lee
Servings: 16 servings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Ingredients 

For Soaking Beans

  • 1 lb bag of dried garbanzo beans
  • 3 cups water to soak
  • 2 teaspoons kosher salt

For Soup

  • 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 to 1 teaspoon ground black pepper (or to taste)
  • 1 ½ teaspoons garlic powder (we like Lawry's garlic salt here, but it adds more salt, or use 2-3 cloves of 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 and sort 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 ½ hour.
    1 lb bag of dried garbanzo beans, 3 cups water , 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 (Lawry's garlic salt - my favorite, or use freshly minced garlic *see note), black pepper, and Vigo flavoring packets. Stir to combine.
    ½ to 1 teaspoon ground black pepper, 1 ½ teaspoons 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 over medium-low heat for 2 to 3 hours (or longer).
  • About half way through taste and adjust seasonings.
  • 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, ½ to 1 teaspoon ground black pepper, 1 ½ teaspoons 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

Notes

Gluten-Free Note: This soup is gluten-free as written, but it does depend on a couple of ingredients. The garbanzo beans, potatoes, and basic seasonings are naturally gluten-free. According to the Fig app, the Vigo seasoning is also gluten-free. The ingredients you need to double-check are your smoked sausage and chicken broth, as some brands may contain gluten or additives. Always check labels to be sure there are no hidden ingredients if you have celiac disease or a gluten allergy.
Need help finding the seasoning?  I have a detailed section in the post on Where to Find Vigo Seasoning.
Recipe 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.
  • This recipe can easily be halved by selecting the .5 portion above.
* Meat Choices: You may also use chorizo sausage and ham for the more traditional recipe. (But this one gets rave reviews and is a family favorite, so I recommend trying it as is). 
**Garlic - This soup is delicious with freshly minced garlic, or we like to use Lawry's Garlic Salt. It will add more salt to the recipe, but we love its distinct flavor. Regular Garlic powder will also work here; then adjust salt to taste. I wrote the recipe with garlic powder so people can control the sodium to taste.
ORIGINAL RECIPE NOTE: I have adapted the original recipe published. Originally, I used the liquid I used to soak the beans in the recipe (2-3 teaspoons of kosher salt). Now, I use more chicken broth instead. If you loved the original recipe, you could use the liquid and 32 ounces of chicken broth or stock, then add more water (or chicken broth) as needed to cover the beans (about 3-4 cups).

Nutrition

Serving: 1 cup | Calories: 298 kcal | Carbohydrates: 32 g | Protein: 13 g | Fat: 13 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Cholesterol: 32 mg | Sodium: 953 mg | Potassium: 740 mg | Fiber: 6 g | Sugar: 5 g | Vitamin A: 29 IU | Vitamin C: 8 mg | Calcium: 50 mg | Iron: 3 mg

Find it online:

www.soulfullymade.com/spanish-bean-soup/