Soup! I LOVE SOUP!
Chickpeas! I LOVE CHICKPEAS!
Lamp! I LOVE LAMP! (Name that movie)
I love this soup! Am I getting obnoxious yet?
I hope everyone had a wonderful Thanksgiving and ate to their hearts content! It’s such a great time to spend with family and friends. We kept it low key here a Friendsgiving and a Thanksgiving potluck hosted by hour RV park. Unfortunately, I just checked the weather for tomorrow and we are in for another drastic temperature drop. It’s currently a beautiful 79 degrees and tomorrow the high will be 43! What’s the deal. I say it’s time for soup! On a cold day I like to curl-up with a blanket on my lap and a big bowl of warm soup. Especially this soup, because it’s my favorite!
I love this soup because it’s easy, crazy delicious and makes the best leftovers in the history of soup! When I visit my husband’s family they request that I make a big-o-pot of this soup every time.
The first time I ever had Spanish Bean Soup was at the Silver Ring in Downtown Lakeland, FL. They had daily special of a half Cuban sandwich with a cup of soup. But most of the time I would just get a big bowl of Spanish Bean soup with bread and butter, it’s divine.
When we moved away from Florida I would crave a bowl of Spanish Bean soup. The only way to curb my craving was to make it myself. Chickpeas, potatoes, andouille and onions simmer together in a savory chicken broth to make big bowls of happiness. Or a bunch of little bowls of happiness, it depends if you want to share.
If you are craving something a little lighter try this chunky roasted tomato soup. But, of course, everyone loves a classic Sancocho (Puerto Rican Beef Stew). If you want something hearty and loaded with aromatics and spices you need to try this Moroccan Lamb Stew with Harissa and Garbanzos.
If you are looking for more soup or stew recipes ideas see my collection of soups and stews. Also, be sure to check out my collection of Puerto Rican recipes.
Spanish Bean Soup
Ingredients
- 2 cans of chickpeas, drained and rinsed
- 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
- 3 cloves garlic, minced
- 1/4 cup of Goya recaito
- 1 envelope of Goya sazon with saffron
- 1 tbsp of olive oil
- salt to taste
Do you have to use Sazon?
If you are concerned about MSG you can read about substituting here. https://thenoshery.com/sazon-sofrito/
Silver Ring is my favorite restaurant in Lakeland. I always go for the Spanish bean soup and a deviled crab. I’ve tried for years to recreate their recipe and this one is as close as you can get.
Funny that I happened upon this recipe, I’m in Lakeland trying to recreate Silver Ring’s soup 😀
Made this today and used turkey andouille sausage. So very easy to put together and delicious !
This was so good,i just substituted small white beans for the chickpeas……AMAZING!
I’m going to have to try this it looks absolutely yummy!
I love bean soup. Looking forward to trying this.
Robin
This soup is calling to me. It looks so comforting for a cold day!
I could use a big, warming bowl of this soup right now – I love everything in it, too!
I love chickpeas too, and this is just the type of soup I need to warm up today.
That looks so hearty and comforting!
Hi! I just wanted to let you know that I live in Lakleand, FL and the silver ring is alive and well.
Made this the other weekend and it was delicious. I used a couple slices of bacon chopped to make my oil and then tossed in a good sprinkling of crushed red pepper. My husband said it was so underwhelming that he ate 3 bowls in one sitting 😉
Nice Ron Burgundy reference!
Good recipe. I make this often, especially in winter. Usually add about 1/2 cup each of chopped celery and carrots and some chopped up leftover ham or pork. Oh, and 2 or 3 chopped garlic cloves. But then, I put garlic in almost everything.