Spanish Bean Soup

Spanish Bean Soup

You know how in every family each family member has a “signature” dish? This soup is my “signature” dish according to my Hubby’s family. Usually my mother-in-law would ask me to make it on Sundays after church if she had a busy weekend or my brother-in-law would harass me into making it. I would say beg, but he doesn’t beg he harasses. Actually we like to harass each other. You know call each other names, make fun of each other, it’s really a loving and well balance relationship. Although it may look a little hostile if you don’t know us. I am saving up for the next time I see him, guns blazing.

Heat 1 Tbs of olive oil in large pot over medium-high heat, add 4 cubes of sofrito (1/4 cup), cook until it breaks down, abt. 5 mins. Add sausage & onions, cook until onions are soft.

Add potatoes and garbanzo beans (undrained), stir.

I have no clue why it took me so long to post it. It is such a delicious and simple dish. The first time I ever had Spanish Bean Soup was at the Silver Ring in Downtown Lakeland, FL. It is a little mom & pop sandwich shop that has been there for years. It has a very simple menu and is cash only. It doesn’t look like much from the outside….or the inside for that matter, but don’t let that fool you. Their daily special is half of a Cuban sandwich with a cup of Spanish Bean or Black Bean soup. Some days I would get the special but most of the time I would just get a big bowl of Spanish Bean soup with bread and butter, it’s divine.

Add one box of chicken stock & an envelope of Sazon con Azafran, stir. Bring to a boil, turn heat down and simmer for 20 minutes or until potatoes are tender.

I cannot tell you how many times I digged around the bottom of my purse for change, to have enough for just a cup of their soup. I finally got wise and tried to make my own soup. Which is a good thing I did because I’m not finding any Spanish Bean Soup here in Tulsa.

It has been a while since I made this soup. Yesterday it popped into my head and I just had to have some. I know it is summer and most people don’t think soup in the summer, but I don’t care what season it is, when I crave something I make it and eat it.

Serve hot with bread and butter.

I absolutely love this soup and can eat it over and over again. The broth is full of flavor and tons of aroma. You will want to soak up every drop with a some bread. The garbanzos are firm against the tender potatoes and you get just a hint of spice from the sausage. If you want to make it even heartier, drop a spoonful of rice in the soup.

Devour with vigor and enjoy!  Don’t forget to wipe your chin.

Print Recipe

Spanish Bean Soup

• 2 Cans of Garbanzo Beans (not drained)
• 1 qt of Chicken Broth
• 1 Andouille sausage, cut in half and sliced (can also use Kielbasa or Chorizo sausage)
• 3 Red potatoes, quartered & thinly slice
• 1/2 large onion, diced
• 1/4 cup of Sofito (3 Cubes)
• 1 envelope of Sazon with saffron
• 1 tbsp of Olive Oil
• salt to taste

Heat 1 Tbs of olive oil in large pot over medium-high heat, add 4 cubes of sofrito (1/4 cup), cook until it breaks down, abt. 5 mins.

Add sausage & onions, cook until onions are soft and translucent, add potatoes and garbanzo beans (undrained), chicken stock & an envelope of Sazon con Azafran, stir.

Turn up the heat and bring to a boil, turn heat down and simmer for 20 minutes or until potatoes are tender.

Serve hot with bread and butter.