Garbanzo Bean Soup, also known as “Potaje de Garbanzos,” is a hearty, flavorful, simple soup that combines the earthiness of garbanzo beans with the rich flavors of pork, vegetables, and spices.
Whether served as a main course hearty weeknight dinner or comfort food on a cold day, this Cuban classic garbanzo soup stands out for its delicious flavor and the ease with which it can be prepared. It just might become a favorite meal. While this Spanish soup recipe traditionally has long cooking times, by using canned garbanzo beans the cooking time is much shorter.
If you would like to try another delicious recipe for a hearty soup check out Guinness Beef Stew. If you like a bean soup, check out Chickpea Vegetable Soup, Tuscan Bean Soup, Mediterranean Vegetable Soup, Taco Soup, Chicken Tortilla Soup, and Pasta e Fagioli. If you like a pot of beans check out Boston Baked Beans and Spicy Black Beans.
If you like the savory sausage chorizo you might also like Chorizo Breakfast Burrito and Chorizo Frittata.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Spanish chorizo is preferred for its distinctive paprika flavor, which adds depth to the soup. This Spanish sausage is delicious in this cuban style soup. Read What is Chorizo? 10 Things You Need to Know About The Spicy Sausage.
- Choose firm potatoes and carrots. They not only add texture but also help thicken the soup as they break down slightly during cooking.
SPECIAL EQUIPMENT NEEDED:
- Large Pot or Dutch Oven:A large pot or Dutch oven is essential for making the soup, as it provides ample space for all the ingredients to cook evenly. A heavy-bottomed pot is ideal for maintaining consistent heat.
- Sharp Knife and Cutting Board: A sharp knife is needed for efficiently chopping vegetables, meats, and herbs. A sturdy cutting board will protect your countertops and provide a safe surface for cutting.
- Measuring Cups and Spoons: Accurate measuring cups and spoons are important for measuring ingredients like olive oil, spices, and tomato paste to ensure the right balance of flavors.
- Colander or Sieve:You will need a colander or sieve for rinsing the garbanzo beans and draining them.
- Blender or Food Processor: This is needed to puree half of the garbanzo beans to thicken the soup.
- Wooden Spoon or Heatproof Spatula: A wooden spoon or heatproof spatula is useful for stirring the ingredients as they sauté and simmer, helping to prevent them from sticking to the bottom of the pot.
- Ladle: A ladle is needed for serving the soup.
SUBSTITUTIONS:
- If garbanzo beans are not available at your grocery store, you can use other types of beans such as white bean, black beans, navy beans, red beans or even kidney beans. The texture and flavor will vary but will still result in a hearty soup. Garbanzo beans are also know as chickpeas.
- The vegetable broth can be substituted with beef broth, chicken broth or chicken stock.
- If tomato paste is not on hand, you can use canned tomato sauce or crushed tomatoes. Use double the amount of tomato sauce or crushed tomatoes to replace the paste for a similar tomato flavor concentration.
- Sweet potatoes, turnips, or parsnips can be used as substitutes for white potatoes, offering different flavors and textures to the soup.
- Any type of bell pepper can be used. Green bell pepper and red bell pepper will work fine.
- If fresh garlic is not available use ½ teaspoon garlic powder to replace 1 clove of garlic.
HOW TO STORE GARBANZO BEAN SOUP:
- Properly stored, the garbanzo bean soup can last for 3-4 days in the refrigerator. Allow the soup to cool to room temperature after cooking. Ladle the cooled soup into airtight containers.
- Garbanzo Bean Soup can be frozen for up to 3 months. If you plan to freeze the soup, it is best to do so soon after it has cooled. This helps preserve freshness and flavor.
- Use freezer-safe containers or bags. Leave some space at the top of containers as the soup will expand when frozen.
- Thaw the soup in the refrigerator overnight.
HOW TO REHEAT GARBANZO BEAN SOUP:
- To reheat the soup on the stove top, pour the soup into a medium saucepan and reheat it over medium heat, stirring occasionally until it is heated through. This method is preferred as it helps evenly distribute the heat.
- If reheating individual portions, you can use the microwave. Transfer the soup to a microwave-safe bowl, cover it with a microwave-safe lid or paper towel to avoid splatters, and reheat on high for 2-3 minutes, stirring halfway through the heating time. Be sure to check the temperature to make sure that it is heated evenly.
In a large soup pot, heat the olive oil over medium low heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables start to soften, about 2-3 minutes. Add the diced ham and sliced chorizo to the pot and cook for another 5 minutes, stirring occasionally.
Place 1 can of the garbanzo beans and ½ cup of the vegetable broth into a food processor or blender.Puree the beans until smooth.
Add the vegetable broth, tomato paste pureed beans, and whole beans to the pot. Stir in the salt, black pepper, ground cumin, and a bay leaf. Bring the mixture to a boil over medium-high heat. Reduce the setting to low heat, cover, and simmer for 20 minutes.
Add the diced potato and diced carrot to the pot. Cook for another 20 minutes, or until the vegetables are soft.
Garbanzo Bean Soup
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Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 orange bell pepper, chopped
- 3 garlic cloves, minced
- 6 ounces ham, diced
- 4 ounces chorizo sausage, diced
- 8 cups vegetable broth
- 2 tablespoons tomato paste
- 2 15.5 ounce cans garbanzo beans, drained, rinsed and divided
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1-2 bay leaves
- 1 large potato, peeled and diced
- 1 carrot, peeled and diced
Instructions
In a large soup pot, heat the olive oil over medium low heat.
Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables start to soften, about 2-3 minutes.
Add the diced ham and diced chorizo to the pot and cook for another 5 minutes, stirring occasionally.
Place 1 can of the garbanzo beans and ½ cup of the vegetable broth into a food processor or blender. Puree the beans until smooth.
Add the vegetable broth, tomato paste, pureed beans, and whole beans to the pot. Stir in the salt, black pepper, ground cumin, smoked paprika and a bay leaf.
Bring the mixture to a boil over medium-high heat. Reduce the setting to low heat, cover, and simmer for 20 minutes.
Add the diced potato and diced carrot to the pot. Cook for another 20 minutes, or until the vegetables are soft.
Garnish the cup of soup with fresh parsley if desired.
