Spanish Bean Soup Fiery
Warm up your soul with a bowl of Spanish Bean Soup Fiery, an irresistible fusion of bold flavors and comforting textures. This hearty dish brings the rich smokiness of chorizo sausage, the earthiness of garbanzo beans, and the velvety bite of tender russet potatoes together in a vibrant, paprika-spiced broth. Elevated by a fiery kick from cayenne and red pepper flakes, every spoonful boasts a gentle heat balanced with the brightness of roasted red bell peppers, fresh parsley, and a squeeze of lemon juice. Perfect for chilly evenings, this easy-to-make recipe comes together in just 50 minutes, serving up robust Spanish flavors in every bite. Serve it piping hot with crusty bread for a satisfying weeknight dinner or a crowd-pleasing meal any day of the week.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces chorizo sausage
- 1 large yellow onion
- 4 cloves garlic cloves
- 1.5 teaspoons smoked paprika
- 0.5 teaspoon ground cayenne pepper
- 0.5 teaspoon red pepper flakes
- 4 cups chicken broth
- 2 cups garbanzo beans (chickpeas), canned
- 1 large russet potato
- 1 cup roasted red bell pepper, jarred
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, fresh
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Slice the chorizo into thin rounds and sauté it in the pot until browned, about 5 minutes. Remove the chorizo and set aside, leaving the rendered fat in the pot.
Dice the yellow onion and mince the garlic cloves. Add them to the pot and cook until softened and fragrant, about 4-5 minutes.
Stir in the smoked paprika, ground cayenne pepper, and red pepper flakes. Cook for 1 minute to release the flavors of the spices.
Pour in the chicken broth and add the garbanzo beans (drained and rinsed). Bring the mixture to a boil.
Peel and dice the russet potato into 1/2-inch cubes. Add the potato pieces to the pot and simmer for 15 minutes or until the potato is tender.
Dice the roasted red bell pepper and stir it into the soup along with the cooked chorizo. Simmer for another 5 minutes.
Season the soup with salt and black pepper to taste. Stir in the freshly chopped parsley and lemon juice right before serving.
Ladle the soup into bowls and serve hot, optionally garnished with extra parsley or a drizzle of olive oil.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 10417 mg | 453% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 44.5 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4888 mg | 104% | |
*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.
