Spanish Bean Soup

Name: Spanish Bean Soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8
Cuisine: Spanish
Ingredients: 1 1/2 cups dried chickpeas; 3 ounces smoked pork or ham bone; 1 large onion, chopped; 1/2 green bell pepper, diced fine; 1 clove garlic, pressed; 2 tablespoons olive oil; 1 teaspoon ground annatto; 1/2 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon onion powder; 1 pinch cayenne pepper; strands A few strands saffron; 1 large potato, peeled, quartered, and sliced; 3 ounces chorizo sausage, diced; Water, as needed

Recipe GLPRf5026a9cb0f0fc

Spanish

Soup

140 min

269 cal

Servings: 8

Stovetop

SNAP eligible

A hearty and aromatic Spanish-style soup built on tender chickpeas, enriched with smoked pork and chorizo, and infused with warm spices like annatto, cumin, and a touch of saffron. Root vegetables round out this deeply flavorful one-pot meal.

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Ingredients

1 1/2 cups dried chickpeas

3 ounces smoked pork or ham bone

1 large onion, chopped

1/2 green bell pepper, diced fine

1 clove garlic, pressed

2 tablespoons olive oil

1 teaspoon ground annatto

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon onion powder

1 pinch cayenne pepper

strands A few strands saffron

1 large potato, peeled, quartered, and sliced

3 ounces chorizo sausage, diced

Water, as needed

Directions

Rinse the dried chickpeas thoroughly and place in a large pot. Cover with cold water and soak overnight, or quick-soak by bringing to a boil for 2 minutes, then letting sit covered for 1 hour. Drain and rinse.
In a large, heavy-bottomed soup pot, heat the olive oil over medium heat. Add the chopped onion and diced green bell pepper; sauté for 5–6 minutes until softened and translucent.
Add the pressed garlic to the pot and cook for 30 seconds until fragrant.
Stir in the annatto, cumin, coriander, onion powder, and cayenne pepper. Toast the spices for 1 minute, stirring constantly to bloom their flavors.
Add the soaked chickpeas, smoked pork (or ham bone), chorizo, and saffron strands to the pot. Pour in enough cold water to cover the ingredients by about 2 inches (approximately 10–12 cups).
Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Partially cover and cook for 45–60 minutes until the chickpeas are nearly tender.
Add the peeled, quartered, and sliced potato to the pot. Continue simmering for another 30–40 minutes until both the chickpeas and potato are very tender and the flavors are well blended.
Taste and adjust seasoning as needed. Ladle into bowls and serve hot.

Comments

Grocery List Plus Editorial Staff4.25

Saffron and annatto mean a second stop—Harris Teeter carries both but at a premium, and ALDI won't have them, so budget an extra $8–12 for these spices alone. The 140-minute statement is honest for a proper braise; this is a true slow-cook dish that feeds eight and reheats beautifully, making it excellent for a Sunday prep or a cool-weather weeknight if you start it early. Smoked pork, chorizo, and potatoes are readily available at any Charlotte chain, and the base pantry items (chickpeas, onion, garlic, cumin, coriander) keep costs reasonable once you own the specialty spices. This is a low-fuss stovetop dish that tolerates neglect, but the spice buy-in and time commitment suit someone planning ahead rather than a grab-and-go cook.