How to make the best Spanish Bean Soup (5 Steps)

Spanish bean soup, known as "Potajes de garbanzos" in Spanish, is a classic soup created and made popular by the Columbia restaurant in Florida. The restaurant's owner, who is of Spanish ancestry, took the Spanish dish cocido madrileno and made it in soup form. It features garbanzo beans, also known as chickpeas, as well as ham and Latin seasonings. The best Spanish bean soup comes from fresh ingredients and lots of TLC in the kitchen.

Things You'll Need

  • 1/2 lb. of dried garbanzo beans (or chickpeas)
  • 1 beef bone (for the stock)
  • 1 ham bone (for the stock)
  • Salted pork, thinly cut
  • 2 qts. water
  • 1 tbsp. salt
  • 1 onion, finely chopped
  • 1 chorizo (or kielbasa or Andouille sausage)
  • 2 potatoes, peeled and quartered
  • 1 envelope Sazon seasoning with saffron

Instructions

  1. Rinse and sort garbanzo beans. Cover with water and sprinkle in 1 tbsp. salt. Leave to soak overnight.

  2. Drain the salt water from the beans. Place the beans in a large soup kettle or cooking pot. Add 2 qts. water alone with the ham and beef bones. Cook on low for 45 minutes, and skim the froth off the top as it forms.

  3. In a separate skillet, fry the salt pork slowly on medium heat. Add the chopped onion and saute until the onions are translucent.

  4. Add the pork and onions to the beans, along with the potatoes and Sazon seasoning.

  5. Add salt to taste. When the potatoes are cooked, remove the pot from heat and add the sausage. Serve hot with rustic bread.

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