Spanish Baked Bean Soup Recipe

Ingredients

• 2 cans (400 g each)cooked white beans (Great Northern or cannellini)
• 1.5 L (6 cups)vegetable stock
• 1 can, 397 g (14 oz)diced tomatoes
• 1onion
• 2garlic cloves
• 1red pepper
• 1green pepper
• 2chorizo sausages
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon)smoked paprika
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)dried oregano
• To tastesalt and black pepper
• 1bay leaf
• To garnish, optionalfresh parsley

Instructions

1. 1

   Rinse the beans

   Rinse the canned white beans under cold water, then set them aside.

2. 2

   Prepare the ingredients

   Peel and finely chop the onion. Dice the tomatoes and rinse and dice both peppers. Peel and mince the garlic, then cut the chorizo into small pieces.

3. 3

   Soften the vegetables

   Warm the olive oil in a large pot over medium heat. Add the onion, garlic and peppers, and sauté for 5 minutes or until softened.

4. 4

   Cook the chorizo

   Stir in the smoked paprika, cumin, oregano, black pepper and salt. Add the chorizo and cook for a further 5 minutes, allowing the flavours to combine.

5. 5

   Simmer the soup

   Add the beans, bay leaf, vegetable stock and diced tomatoes. Bring to the boil, then reduce the heat to a simmer, cover and cook for about 20–30 minutes, stirring occasionally, until the flavour and texture suit you.

6. 6

   Serve the soup

   Remove the bay leaf and ladle the soup into bowls. Add fresh parsley if you like, and drizzle with a little olive oil for extra richness. Serve hot.

What is Spanish baked bean soup?

This is a hearty bean soup with chorizo, peppers and tomatoes in a warmly spiced stock. Spanish cooking has many regional bean dishes, often built around pulses, vegetables and local sausages; this version takes those familiar ingredients and makes them into an easy pot of soup.

Canned beans keep preparation simple, while smoked paprika, cumin and oregano give the broth its savoury, gently smoky character. The result is filling without needing a separate side dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 304 calories, 17g protein, 20g carbs, 17g fat.

The beans and tomatoes provide most of the carbohydrates, while chorizo and olive oil contribute much of the fat; beans and chorizo also supply protein. Pair a bowl with a green salad or extra vegetables for a more balanced plate.

The beans and broth

White beans: Cannellini or Great Northern beans both work well and hold their shape during simmering. Rinse them first to remove the canning liquid, then add them with the stock.

Vegetable stock: The stock provides the soup’s liquid base, while tomatoes bring a little acidity and body. Choose a stock you enjoy on its own, as its seasoning will come through in the finished soup.

Build flavour in the pot

Softened vegetables: Give the onion, garlic and peppers their full 5 minutes in the oil so they soften before the liquid goes in. Keep the heat at medium to prevent the garlic from catching.

Chorizo and spices: Cooking the chorizo with the seasonings for 5 minutes helps their flavours mingle with the vegetables. Stir regularly so the spices are distributed rather than clumping in one spot.

Get the texture right

Gentle simmer: Once the soup boils, lower the heat and keep it at a steady simmer for 20–30 minutes. A hard boil can break up the beans and make the soup less clear.

Taste and check: The recipe allows you to simmer until the flavour and texture suit you. Stir occasionally, and check that the beans are hot throughout before serving.

Timing and preparation

Prep first: Chop the onion, peppers, garlic and chorizo before heating the pot, so each ingredient is ready when needed. Rinsing the beans at the same time makes the final stage quicker.

Plan for the simmer: The soup takes about 60 minutes in total, including preparation and cooking. It can be left to simmer gently while you get the table ready, with an occasional stir.

How to serve it

Finishing touches: Remove the bay leaf before ladling the soup into bowls. Parsley adds a fresh finish, while a small drizzle of olive oil makes the bowls richer.

On the side: Serve it with crusty bread for dipping, or with a simple green salad if you want a fresh contrast to the smoky chorizo and filling beans.

Recipe notes & tips

• Rinse the canned beans under cold water before adding them to the pot.
• Cut the chorizo into small, even pieces so it warms through consistently.
• Stir the spices into the vegetables and chorizo before adding the stock.
• Keep the soup at a gentle simmer rather than a rolling boil.
• Remove the bay leaf before serving.
• Taste the soup near the end of cooking and adjust the salt and pepper to suit.

Variations

• Add greens: Stir in a handful of spinach near the end and simmer until wilted.
• Use another bean: Swap in an equal amount of cooked butter beans for a different texture.
• Make it milder: Choose a mild chorizo if you prefer less heat.
• Add more vegetables: Include diced carrot with the onion and peppers.
• Finish with lemon: Add a squeeze of lemon at the table for a brighter flavour.

Common mistakes to avoid

• Boiling hard: A vigorous boil can break up the beans; lower the heat once the soup comes to the boil.
• Burning the garlic: Add it with the onion and peppers and cook over medium heat, stirring often.
• Adding spices too late: Stir them in before the stock so they coat the vegetables and chorizo.
• Skipping the bean rinse: Rinsing removes the canning liquid before the beans go into the soup.
• Leaving the bay leaf in: Take it out before serving so it is not accidentally eaten.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until hot throughout, stirring occasionally; add a splash of stock or water if the soup has thickened.

Frequently asked questions