Spanish Baked Bean Soup Recipe

Fall and winter are the perfect seasons of the year to delve into the world of Spanish soup recipes: they can be healthy, they can be hearty, but they will definitely fill you up. Among that type of Spanish recipes, you can find the Spanish baked bean soup: a mesmerizing soup that blends the best flavors and ingredients of the region. Read this article to learn how to make Spanish bean soup, some information about its history, and extra helpful tips for storing, serving, and ingredient substitutions you can follow.

📝 Ingredients

• 2 cans (400gr) cooked white beans (Great Northern or cannellini)
• 6 cups (1.5l) vegetable broth
• 1 can (14 ounces) diced tomatoes
• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 2 chorizo sausages
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 bay leaf
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1To start making this Spanish soup recipe, rinse...: To start making this Spanish soup recipe, rinse the canned white beans under cold water. Set aside.
2. 2Peel and chop the onion into small pieces,...: Peel and chop the onion into small pieces, dice the canned tomatoes. Rinse and dice the bell peppers, peel and mince the garlic cloves. Cut the chorizo sausages into small squares, and set aside.
3. 3In a large pot, heat the olive oil...: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced bell peppers. Sauté for 5 minutes or until the vegetables are softened.
4. 4Stir in the smoked paprika, ground cumin, dried...: Stir in the smoked paprika, ground cumin, dried oregano, black pepper, and salt. Add the chorizo to the Spanish soup and cook for 5 extra minutes, allowing the flavors to meld.
5. 5Add the cooked canned beans to the pot,...: Add the cooked canned beans to the pot, with the bay leaf, vegetable broth, and diced tomatoes. Bring the baked bean soup to a boil, then reduce the heat to a simmer. Cover and cook for about 20 to 30 minutes, until you are pleased with the flavor and texture. Stir occasionally.
6. 6Remove the bay leaf, and pour the Spanish...: Remove the bay leaf, and pour the Spanish baked bean soup into bowls. Garnish with fresh parsley, if desired. You can also drizzle a bit of olive oil on top for extra richness. Serve hot.