Columbia Restaurant Spanish Bean Soup
Transport your taste buds to the heart of Spain with Columbia Restaurant's Spanish Bean Soup, a comforting, flavor-packed dish steeped in tradition. This hearty soup is built on a foundation of tender garbanzo beans simmered to perfection with smoky chorizo, savory diced ham, and creamy potatoes for a rich, satisfying bite in every spoonful. Infused with the aromatic warmth of saffron, paprika, and garlic, and further elevated by a hint of bay leaf, this dish captures the essence of authentic Spanish cuisine. Perfect for cozy evenings, this recipe is as nourishing as it is flavorful, making it an irresistible crowd-pleaser. Pair it with crusty bread for a rustic meal that’s sure to delight your family and friends. Search no further for the ultimate Spanish bean soup recipe!
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Recipe Information
Ingredients
- 1 pound Dry garbanzo beans (chickpeas)
- 10 cups Water
- 1 pound Chorizo sausage
- 1 cup Smoked ham, diced
- 2 medium Potatoes, peeled and diced
- 1 large Spanish onion, diced
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Paprika
- 1 pinch Saffron threads
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 leaf Bay leaf
Instructions
Rinse the dry garbanzo beans thoroughly. Place them in a large bowl, cover with water, and soak overnight. Drain and set aside.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, paprika, and saffron threads. Cook for another minute until fragrant.
Add the drained garbanzo beans, 10 cups of water, and the bay leaf. Bring to a boil, then reduce the heat to low. Simmer, partially covered, for 1 hour or until the beans are tender.
Meanwhile, in a separate skillet, cook the chorizo sausage over medium heat until browned. Slice the cooked chorizo into bite-sized pieces and set aside.
Once the beans are tender, add the diced potatoes, cooked chorizo slices, diced ham, salt, and black pepper to the soup pot. Stir well.
Simmer for another 30 minutes, or until the potatoes are soft and the flavors are well combined.
Taste and adjust the seasoning if needed. Remove the bay leaf before serving.
Ladle the soup into bowls and serve warm. Enjoy with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
4911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.2 g | 336% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 13515 mg | 588% | |
| Total Carbohydrate | 373.6 g | 136% | |
| Dietary Fiber | 86.9 g | 310% | |
| Total Sugars | 62.9 g | ||
| Protein | 257.6 g | 515% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 6649 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
