30+ Authentic Spanish Bean Soup Recipes for Every Taste

There’s something incredibly comforting about a warm bowl of Spanish bean soup. Known for its rich flavors, aromatic spices, and hearty textures, Spanish bean soup is a versatile dish that has captivated taste buds across the globe.

Whether you’re looking for a traditional take, a modern twist, or a plant-based version, the Spanish bean soup offers endless possibilities.

Packed with nutritious beans, smoky meats, and vibrant vegetables, these soups are the perfect comfort food for chilly evenings or any time you crave a filling, flavorful meal.

In this blog post, we’ve curated a collection of 30+ Spanish bean soup recipes to suit every palate and dietary preference. From classic recipes with chorizo and smoked ham to vegan-friendly variations, there’s a bean soup for everyone.

So, grab your pot and get ready to explore the world of Spanish bean soups with these mouthwatering recipes that are sure to become family favorites.

30+ Authentic Spanish Bean Soup Recipes for Every Taste

Spanish bean soup is more than just a comforting meal; it’s an opportunity to explore the rich culinary traditions of Spain through simple, hearty ingredients.

Whether you enjoy the smoky depth of chorizo, the creamy texture of beans, or the freshness of seasonal vegetables, there’s a Spanish bean soup recipe that fits your preferences.

The beauty of these soups lies in their versatility—you can experiment with different flavors, meats, and spices, ensuring that each batch is uniquely your own.

We hope these 30+ recipes inspire you to get creative in the kitchen and try a new twist on this classic dish. No matter which recipe you choose, you’ll be rewarded with a delicious, nourishing soup that captures the essence of Spanish cooking.

So, dive into these recipes, and let the warmth and comfort of Spanish bean soup fill your home!

Hearty Spanish Bean Soup with Chorizo

This vibrant Spanish bean soup combines the richness of chorizo with hearty white beans and a variety of fresh vegetables, creating a satisfying dish full of flavor. The smoky and spicy chorizo enhances the depth of the broth, making it an ideal comfort meal on chilly days. It’s also simple to prepare, with ingredients that are easy to find in most grocery stores.

Ingredients:

• 1 lb Spanish chorizo, sliced
• 1 cup dried white beans (or 2 cups cooked)
• 1 onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 2 medium tomatoes, chopped
• 4 cups chicken broth
• 2 cups water
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Soak the dried beans overnight in water (if using dried beans). Drain and rinse before cooking.
2. In a large pot, heat olive oil over medium heat. Add the sliced chorizo and sauté until browned, about 5 minutes.
3. Remove the chorizo from the pot and set aside. In the same pot, add the diced onion, green bell pepper, and minced garlic. Sauté for 4-5 minutes until softened.
4. Stir in the chopped tomatoes, smoked paprika, cumin, and bay leaf. Cook for another 2 minutes.
5. Add the chicken broth, water, and soaked (or cooked) beans to the pot. Bring to a boil, then reduce to a simmer and cook for 1-1.5 hours (or until beans are tender).
6. Add the chorizo back to the pot and let it cook for an additional 10 minutes. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve hot.

This Spanish bean soup with chorizo is the perfect dish for anyone looking for a rich and flavorful meal. The smoky, spicy chorizo infuses the broth with a deep, savory flavor, while the beans and vegetables add heartiness and texture. Whether served as a comforting lunch or dinner, this soup is sure to satisfy your cravings and warm you up from the inside out.

Spanish Bean Soup with Saffron and Ham

This unique Spanish bean soup is infused with the delicate flavor of saffron and the savory richness of cured ham, offering a luxurious twist on traditional bean soups. The depth of flavor from the saffron combined with tender beans and smoky ham creates a comforting, yet slightly elegant soup perfect for any occasion. It’s a dish that brings the warmth of Spain to your home.

Ingredients:

• 1 lb dried Spanish beans (or 3 cups cooked beans)
• 1 cup Spanish cured ham, diced
• 1 onion, diced
• 2 carrots, peeled and sliced
• 3 garlic cloves, minced
• 1/4 tsp saffron threads
• 1 tsp paprika
• 6 cups chicken broth
• 2 cups water
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme or bay leaves for garnish

Instructions:

1. Soak the dried Spanish beans overnight (if using dried beans). Drain and rinse before use.
2. Heat olive oil in a large pot over medium heat. Add the diced ham and cook for about 4 minutes, until it starts to release its fat.
3. Add the onion, carrots, and garlic to the pot. Sauté for about 5 minutes until softened.
4. Add the saffron threads, paprika, and chicken broth to the pot. Bring to a boil.
5. Stir in the soaked beans and water. Reduce the heat and let the soup simmer for 1.5-2 hours (or until beans are tender).
6. Season with salt and pepper to taste. If the soup needs more flavor, you can add a bay leaf or fresh thyme sprigs during cooking.
7. Remove from heat and discard the bay leaves or thyme sprigs before serving.

This Spanish bean soup with saffron and ham offers a warm, luxurious take on a traditional comfort food. The saffron elevates the dish with its subtle floral notes, and the ham provides a rich, savory depth that perfectly complements the creamy beans. Ideal for a cozy dinner, this soup is sure to impress guests or satisfy your family with its complex flavors and satisfying texture.

Spanish Bean Soup with Chard and Garlic

A lighter take on Spanish bean soup, this version combines fresh chard and garlic with tender beans for a nutrient-packed, delicious meal. The earthy flavor of the chard is a perfect balance to the creamy beans, while the garlic adds a punch of flavor. Simple, fresh ingredients come together to create a healthy, comforting soup that’s ideal for any time of year.

Ingredients:

• 2 cups dried white beans (or 4 cups cooked beans)
• 1 bunch fresh chard, chopped
• 1 onion, diced
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 2 cups water
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Soak the dried beans overnight (if using dried beans), then drain and rinse.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
3. Stir in the smoked paprika and chili flakes (if using). Cook for an additional minute.
4. Add the vegetable broth, water, and soaked beans to the pot. Bring to a boil, then reduce the heat and simmer for 1 hour, or until the beans are tender.
5. Stir in the chopped chard and cook for another 5-7 minutes, until the greens are tender and wilted.
6. Season the soup with salt, pepper, and a squeeze of fresh lemon juice if desired.
7. Serve hot with a drizzle of olive oil.

This Spanish bean soup with chard and garlic is a healthy, light, and flavorful option for anyone looking to enjoy a nourishing meal. The combination of tender beans, earthy chard, and aromatic garlic makes for a satisfying yet refreshing dish. It’s perfect for a light lunch or dinner and can be easily customized with your favorite greens or spices. Simple, wholesome, and absolutely delicious!

Spanish Bean Soup with Piquillo Peppers and Potatoes

This Spanish bean soup features the sweet, smoky flavor of piquillo peppers paired with tender potatoes and creamy white beans. The peppers, a hallmark of Spanish cuisine, add a subtle sweetness that perfectly balances the earthy beans and the heartiness of the potatoes. This comforting and satisfying soup brings the flavors of Spain straight to your kitchen, ideal for a filling lunch or dinner.

Ingredients:

• 1 lb dried white beans (or 4 cups cooked beans)
• 3 large potatoes, peeled and diced
• 2 piquillo peppers, chopped (or substitute with red bell peppers)
• 1 onion, diced
• 4 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 2 cups water
• 1 tsp smoked paprika
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. If using dried beans, soak them overnight and drain before use.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
3. Stir in the chopped piquillo peppers, smoked paprika, and bay leaf. Cook for 2 minutes to allow the flavors to develop.
4. Add the broth, water, and potatoes to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes.
5. Add the soaked (or cooked) beans and simmer for an additional 30-40 minutes, or until the beans and potatoes are tender.
6. Season with salt and pepper to taste. Remove the bay leaf before serving.
7. Garnish with fresh parsley and serve hot.

This Spanish bean soup with piquillo peppers and potatoes is a flavorful and hearty dish that will warm you up on cool evenings. The sweetness of the piquillo peppers combined with the creamy beans and soft potatoes creates a balanced and comforting meal. Whether served as a main dish or paired with crusty bread, this soup is a delightful exploration of Spanish flavors that your family will love.

Spanish Bean Soup with Shrimp and Chive Oil

This coastal-inspired Spanish bean soup combines succulent shrimp with tender beans and a light, flavorful broth. Infused with the richness of garlic and the delicate touch of chive oil, this soup is a perfect blend of seafood and hearty beans, bringing a taste of Spain’s Mediterranean coast to your table. Light yet satisfying, this soup makes an excellent choice for an elegant yet easy meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ½ cups dried white beans (or 3 cups cooked beans)
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups seafood or vegetable broth
• 2 cups water
• 1 tsp paprika
• 1 bay leaf
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp fresh chives, chopped (for chive oil)
• 2 tbsp olive oil (for chive oil)
• Lemon wedges for garnish

Instructions:

1. Soak the dried beans overnight (if using dried beans), then drain and rinse.
2. In a large pot, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until fragrant and softened.
3. Stir in the paprika and bay leaf, then add the broth and water. Bring to a boil, then reduce to a simmer and cook for 45 minutes to an hour until the beans are tender.
4. In the meantime, prepare the chive oil by combining 2 tablespoons olive oil and chopped chives in a small bowl. Set aside.
5. Once the beans are tender, add the shrimp to the pot and cook for an additional 3-4 minutes until they turn pink and opaque.
6. Season with salt and pepper to taste, and remove the bay leaf.
7. Drizzle the chive oil over the soup and garnish with lemon wedges before serving.

This Spanish bean soup with shrimp and chive oil offers a light, seafood-infused twist on the classic bean soup. The succulent shrimp add a touch of elegance, while the chive oil brings a fresh, herbaceous note that elevates the flavors of the broth. It’s a refreshing and unique take on Spanish cuisine, perfect for a summer meal or any occasion where you want to impress guests with a flavorful, yet easy-to-make soup.

Spanish Bean Soup with Kale and Smoked Paprika

This Spanish bean soup with kale and smoked paprika is a healthy, flavorful dish full of bold and aromatic spices. The rich smoky flavor from the paprika complements the earthy beans and the slight bitterness of the kale, creating a hearty and satisfying meal. This dish is perfect for those who love greens and want a soup that’s both nutritious and comforting.

Ingredients:

• 2 cups dried cannellini or navy beans (or 4 cups cooked beans)
• 1 bunch kale, stems removed and leaves chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 6 cups vegetable or chicken broth
• 2 cups water
• 2 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. If using dried beans, soak them overnight and drain before use.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
3. Stir in the smoked paprika, cumin, and cook for another 2 minutes to release the spices’ aroma.
4. Add the broth and water, followed by the soaked beans. Bring to a boil, then reduce to a simmer and cook for 1-1.5 hours, or until the beans are tender.
5. Stir in the chopped kale and simmer for an additional 10 minutes, until the kale is wilted and tender.
6. Season with salt and pepper to taste.
7. Serve the soup hot with a wedge of lemon for a burst of freshness.

This Spanish bean soup with kale and smoked paprika offers a vibrant and nutritious take on traditional bean soup. The smoky paprika adds depth to the soup, while the kale brings a burst of color and nutrition. Packed with fiber, protein, and vitamins, this dish is perfect for anyone looking for a wholesome meal that’s both comforting and full of flavor. It’s a perfect addition to your weekly meal rotation for a nourishing and satisfying dinner.

Spanish Bean Soup with Chorizo and Saffron

A classic Spanish bean soup, this version combines rich, smoky chorizo with the delicate, aromatic flavor of saffron. The earthy beans take on the bold flavors of the chorizo, while the saffron provides a hint of luxury and warmth, making this soup both comforting and flavorful. Perfect for a cozy evening, it’s an ideal dish for fans of Spanish cuisine who love the combination of meat and beans in one hearty bowl.

Ingredients:

• 1 lb dried pinto beans (or 4 cups cooked beans)
• 1/2 lb Spanish chorizo, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 1/2 tsp saffron threads (soaked in 2 tbsp warm water)
• 6 cups chicken broth
• 2 cups water
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Soak the beans overnight and drain before cooking.
2. In a large pot, heat olive oil over medium heat. Add the chorizo slices and sauté for 5-7 minutes, until the chorizo releases its oils and becomes crispy.
3. Add the onion and garlic to the pot, cooking for an additional 3 minutes until softened.
4. Stir in the smoked paprika and saffron, followed by the chicken broth, water, and bay leaf. Bring to a boil, then reduce the heat to a simmer.
5. Add the soaked (or cooked) beans to the pot and cook for 45 minutes to 1 hour, or until the beans are tender.
6. Season with salt and pepper to taste, and remove the bay leaf.
7. Garnish with fresh parsley and serve hot.

This Spanish bean soup with chorizo and saffron delivers a full-bodied, savory flavor that’s perfect for any occasion. The chorizo adds richness and spice, while the saffron gives the soup a golden hue and a touch of sophistication. This is a soup that both warms and satisfies, offering the bold and comforting flavors of Spain in every bite.

Spanish Bean Soup with Butternut Squash and Almonds

This Spanish-inspired bean soup combines the sweetness of roasted butternut squash with the creamy texture of white beans and the crunch of toasted almonds. It’s a unique twist on the traditional Spanish bean soup, blending savory and sweet elements with a satisfying, hearty base. Perfect for those looking for a vegetarian option that is both filling and full of flavor.

Ingredients:

• 1 lb dried white beans (or 4 cups cooked beans)
• 1 medium butternut squash, peeled and cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 2 cups water
• 1 tsp smoked paprika
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp olive oil
• 1/4 cup sliced almonds, toasted
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Soak the beans overnight and drain before cooking.
2. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in olive oil, salt, and pepper, and roast them on a baking sheet for 25-30 minutes, until tender and caramelized.
3. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until soft.
4. Stir in the smoked paprika, cinnamon, and nutmeg. Cook for another 2 minutes to bring out the flavors.
5. Add the vegetable broth, water, and soaked beans to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes to 1 hour, until the beans are tender.
6. Stir in the roasted butternut squash and cook for an additional 10 minutes.
7. Season with salt and pepper to taste. Remove from heat and top with toasted almonds and fresh thyme.
8. Serve hot, garnished with more thyme.

This Spanish bean soup with butternut squash and almonds offers a unique combination of sweet, savory, and nutty flavors that will surprise and delight your taste buds. The creamy beans, tender squash, and crunchy almonds come together in a way that makes this soup both nourishing and satisfying. It’s an ideal dish for a cozy meal that highlights the rich and diverse flavors of Spanish cuisine.

Spanish Bean Soup with Spinach and Tomato

This light and healthy Spanish bean soup is full of bright, fresh flavors thanks to the addition of spinach and tomato. The earthy beans pair beautifully with the slight bitterness of spinach and the sweet, juicy tomatoes. The soup is rich in vitamins and nutrients, making it a perfect choice for a quick and healthy meal that doesn’t compromise on taste.

Ingredients:

• 1 lb dried navy beans (or 4 cups cooked beans)
• 1 large tomato, diced
• 4 cups vegetable broth
• 2 cups water
• 2 cups fresh spinach, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp paprika
• 1/2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Soak the beans overnight and drain them before cooking.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Stir in the paprika and cumin, allowing them to bloom for 1-2 minutes.
4. Add the diced tomato, vegetable broth, and water to the pot. Bring to a boil, then reduce to a simmer.
5. Add the soaked beans and cook for 45 minutes to 1 hour, until the beans are tender.
6. Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
7. Season with salt and pepper to taste, and serve hot.

This Spanish bean soup with spinach and tomato is a refreshing and nutritious dish that’s perfect for any time of year. The bright flavors of the spinach and tomato contrast nicely with the creamy beans, creating a soup that’s light but still deeply satisfying. It’s an ideal option for those looking for a healthy, vegetarian soup that doesn’t sacrifice flavor.

Spanish Bean Soup with Cabbage and Chorizo

This Spanish bean soup is a hearty and satisfying combination of chorizo, tender cabbage, and white beans. The spicy, smoky chorizo adds bold flavor, while the cabbage gives the soup a slight crunch and fresh taste. A rich broth ties everything together, making this soup a perfect dish for a cool evening or a family meal. It’s the ideal mix of smoky, savory, and fresh flavors, offering a comforting and nutritious meal.

Ingredients:

• 1 lb dried cannellini beans (or 4 cups cooked beans)
• 1/2 lb Spanish chorizo, sliced
• 1 small head of cabbage, shredded
• 1 onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 cups water
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Soak the beans overnight and drain before use.
2. In a large pot, heat olive oil over medium heat. Add the chorizo slices and sauté until the chorizo releases its oils and becomes crispy, about 5-7 minutes.
3. Add the onion and garlic to the pot, cooking for another 3-4 minutes until softened.
4. Stir in the smoked paprika and cumin, cooking for 1 minute to enhance the flavor.
5. Add the chicken broth, water, and soaked beans to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 45-60 minutes, until the beans are tender.
6. Stir in the shredded cabbage and cook for an additional 10 minutes, allowing the cabbage to soften but retain its texture.
7. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

This Spanish bean soup with cabbage and chorizo is a hearty, flavorful dish that brings comfort and warmth to any meal. The smoky, spicy chorizo complements the earthy beans, while the cabbage adds texture and freshness. This soup is perfect for colder weather or as a filling family dinner that’s both satisfying and easy to prepare.

Spanish Bean Soup with Quinoa and Roasted Red Peppers

This healthy Spanish bean soup combines the heartiness of quinoa with the richness of roasted red peppers. The combination of protein-packed quinoa and creamy beans provides a satisfying base, while the roasted peppers add depth and sweetness to the dish. The smoked paprika and garlic infuse the broth with rich flavor, creating a hearty and nourishing soup that’s perfect for any time of year.

Ingredients:

• 1 cup dried black beans (or 2 ½ cups cooked beans)
• 1 cup quinoa, rinsed
• 2 roasted red peppers, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 2 cups water
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Soak the black beans overnight and drain before use.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened and fragrant.
3. Stir in the smoked paprika and cumin, cooking for 1-2 minutes to release the spices’ aroma.
4. Add the vegetable broth, water, soaked beans, and quinoa to the pot. Bring to a boil, then reduce to a simmer and cook for 35-40 minutes, or until the beans and quinoa are tender.
5. Stir in the chopped roasted red peppers and cook for an additional 5-10 minutes to allow the flavors to meld.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Spanish bean soup with quinoa and roasted red peppers is a nourishing and filling dish that combines the flavors of Spain with healthy ingredients. The quinoa adds a nice texture to the soup, while the roasted peppers bring sweetness and complexity to the broth. This soup is a great option for those looking for a high-protein, vegetarian meal that is both satisfying and flavorful.

Spanish Bean Soup with Mussels and Chorizo

This Spanish bean soup brings together the best of land and sea, featuring tender mussels and spicy chorizo in a rich, savory broth. The beans provide a hearty base, while the mussels infuse the soup with briny depth, and the chorizo adds its signature smoky spice. This unique combination of flavors makes for an unforgettable dish that is perfect for special occasions or when you’re craving something a little more adventurous.

Ingredients:

• 1 lb dried white beans (or 4 cups cooked beans)
• 1/2 lb Spanish chorizo, sliced
• 1 lb mussels, cleaned and de-shelled
• 1 onion, diced
• 3 garlic cloves, minced
• 6 cups seafood broth
• 2 cups water
• 1 tsp smoked paprika
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Soak the beans overnight and drain them before use.
2. In a large pot, heat olive oil over medium heat. Add the chorizo slices and cook until they begin to release their oils, about 5-7 minutes.
3. Add the onion and garlic, sautéing for 3-4 minutes until fragrant and softened.
4. Stir in the smoked paprika and bay leaf, cooking for 1 minute.
5. Add the seafood broth, water, and soaked beans to the pot. Bring to a boil, then reduce to a simmer and cook for 45 minutes, or until the beans are tender.
6. Add the mussels to the pot and cook for an additional 5 minutes, until they open up.
7. Season the soup with salt and pepper to taste, and remove the bay leaf before serving.
8. Garnish with fresh parsley and serve hot.

This Spanish bean soup with mussels and chorizo offers a delightful mix of coastal and rustic flavors. The combination of mussels and chorizo is a perfect pairing, while the beans provide a hearty base that makes the soup incredibly satisfying. It’s a perfect dish for a special dinner or when you want to impress guests with a flavorful, adventurous soup full of Spanish-inspired ingredients.

Spanish Bean Soup with Smoked Ham and Kale

This Spanish bean soup is a rich and flavorful combination of hearty beans, smoky ham, and tender kale. The beans provide a creamy base, while the smoked ham infuses the soup with savory depth. The addition of kale adds a vibrant green color and a slight bitterness that balances the richness of the ham. Perfect for a filling and nutritious meal, this soup is ideal for those seeking a comforting, yet healthy dish that’s perfect for colder months.

Ingredients:

• 1 lb dried great northern beans (or 4 cups cooked beans)
• 1/2 lb smoked ham, diced
• 1 bunch kale, stems removed and leaves chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 cups water
• 1 tsp smoked paprika
• 1/2 tsp thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Soak the beans overnight and drain them before cooking.
2. In a large pot, heat olive oil over medium heat. Add the diced smoked ham and sauté for 5-7 minutes until it begins to crisp and release its flavorful oils.
3. Add the onion and garlic to the pot, cooking for 3-4 minutes until softened.
4. Stir in the smoked paprika and thyme, cooking for another minute to bring out the spices’ flavors.
5. Add the chicken broth, water, and soaked beans to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 45-60 minutes, or until the beans are tender.
6. Stir in the chopped kale and cook for an additional 10 minutes until the kale is wilted but still vibrant.
7. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

This Spanish bean soup with smoked ham and kale is a comforting, nutritious dish that’s perfect for colder weather. The smoky ham adds depth and richness to the beans, while the kale brings a fresh, vibrant note to the soup. This recipe offers the perfect balance of flavors and textures, making it a hearty, satisfying meal for any occasion.

Spanish Bean Soup with Chickpeas and Sweet Potatoes

This vegetarian Spanish bean soup is a delightful combination of hearty chickpeas, sweet potatoes, and a variety of spices. The creamy texture of the chickpeas complements the soft, caramelized sweet potatoes, while the addition of smoked paprika and cumin adds a smoky, earthy flavor. This soup is a perfect option for those seeking a plant-based meal that is both filling and full of flavor.

Ingredients:

• 1 lb dried chickpeas (or 4 cups cooked chickpeas)
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 2 cups water
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Soak the chickpeas overnight and drain them before use.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened and fragrant.
3. Stir in the smoked paprika, cumin, and cinnamon, allowing them to bloom for 1-2 minutes.
4. Add the vegetable broth, water, soaked chickpeas, and cubed sweet potatoes to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes to 1 hour, or until the chickpeas and sweet potatoes are tender.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

This Spanish bean soup with chickpeas and sweet potatoes is a flavorful, hearty, and healthy meal that’s perfect for vegetarians and meat-eaters alike. The sweet potatoes add a natural sweetness that pairs perfectly with the earthy spices, while the chickpeas provide a rich, creamy texture. This soup is both filling and nourishing, making it an excellent option for a satisfying, plant-based meal.

Spanish Bean Soup with Sausage and Green Beans

A robust and savory Spanish bean soup, this version combines the richness of sausage with the freshness of green beans and tender white beans. The sausage imparts a spicy, flavorful base to the soup, while the green beans provide a crisp, vibrant contrast. This soup is perfect for those who enjoy hearty, flavorful meals that can be easily made in one pot, offering a complete dish that’s satisfying and delicious.

Ingredients:

• 1 lb dried white beans (or 4 cups cooked beans)
• 1/2 lb Spanish sausage (such as chorizo or linguica), sliced
• 2 cups fresh green beans, trimmed and cut into 2-inch pieces
• 1 onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 cups water
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Soak the beans overnight and drain before use.
2. In a large pot, heat olive oil over medium heat. Add the sausage slices and cook for 5-7 minutes, until browned and releasing oils.
3. Add the onion and garlic, cooking for an additional 3 minutes until softened.
4. Stir in the smoked paprika and red pepper flakes, allowing them to bloom in the hot oil for 1 minute.
5. Add the chicken broth, water, and soaked beans to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes, or until the beans are tender.
6. Stir in the green beans and cook for an additional 10-12 minutes, until they are tender but still vibrant.
7. Season with salt and pepper to taste, and serve hot, garnished with fresh basil.

This Spanish bean soup with sausage and green beans offers a delicious mix of smoky, spicy sausage, tender beans, and crisp green beans. It’s a comforting and filling dish that brings together a variety of textures and flavors. Perfect for a hearty meal, this soup is easy to prepare and will keep you warm and satisfied throughout the day.

Note: More recipes are coming soon!