Best Cuban Garbanzo Bean Soup Recipe

If you want to treat yourself, if you’re feeling down, if you have guests coming over for dinner, or countless other situations, Spanish soup recipes are always the perfect answer to your cravings.

The Cuban garbanzo bean soup is a mesmerizing blend of Caribbean and Andalusian cuisines, and it stands out due to how easy it is to make without compromising on flavor or richness.

Keep reading this article and you will learn how to make it step-by-step, with the best tips for storing, serving, and ingredient replacements that you can follow.

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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts:

• Spanish soup with chickpeas

• Chicken soup without noodles

• Spanish bacon bean soup

Background of the Dish

The Cuban-style garbanzo bean soup is derived from a mix of Spanish and African cuisine, showcasing a fusion of flavors and ingredients that reflects the rich culinary heritage of both regions.

This soup is also known as potaje de garbanzos, and the word “potaje” is a Spanish term that refers to a type of thick and hearty stew or soup, typically made with a base of legumes.

Only a few recipes manage to flawlessly blend the vibrant flavors of the Caribbean with the culinary traditions of Europe, and the Cuban garbanzo bean soup is a shining example of this culinary fusion.

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Things You’ll Need for Cuban Garbanzo Bean Soup

To make this Cuban garbanzo bean soup you will need dry chickpeas, broth, onion, garlic cloves, olive oil, carrots, bacon, potato, and tomatoes as the main ingredients.

Ingredients

• 2 cups (500gr) dried garbanzo beans (chickpeas), soaked overnight
• 8 cups (2l) vegetable or chicken broth
• 100gr bacon
• 1 onion
• 3 garlic cloves
• 1 green bell pepper
• 1 red bell pepper
• 1 potato
• 2 tomatoes
• 2 carrots
• 2 celery stalks
• 1/4 cup (60ml) olive oil
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Chopped fresh cilantro or parsley for garnish

How to Make Cuban Garbanzo Bean Soup – Step by Step Guide

1. To start making this Spanish garbanzo bean soup, you have to let the chickpeas soak overnight -or for at least 8 hours- before making the recipe. Then, rinse and drain them and they will be ready to be used. You can skip this step by using cooked canned beans.
   
2. Now, peel and chop the onion, celery stalks, bell peppers, tomato, and carrots into small pieces. Peel and chop the potato into bite-sized squares. Peel and mince the garlic cloves. Set them aside.
   
3. After that, chop the bacon into small pieces. In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until it starts to get a golden brown color.
   
4. Then, add the onions and garlic to the pot. Sauté until the onions are translucent, about 5 minutes.
   
5. To continue making this Cuban soup recipe, add the green bell pepper, red bell pepper, potato, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally.
   
6. Now is the time to stir in the soaked garbanzo beans, chopped tomatoes, vegetable or chicken broth, bay leaves, dried oregano, ground cumin, paprika, salt, and pepper.
   
7. Bring the Cuban garbanzo bean soup to a boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours, or until the chickpeas are tender. Stir the potaje de garbanzo occasionally and add more broth or water if needed.
   
8. Once the garbanzo beans are tender and all of the ingredients are cooked, remove the bay leaves from the Cuban garbanzo bean soup. Adjust the seasoning with salt and pepper to taste if needed.
   
9. To finish this delicious Spanish soup recipe, simply pour the Cuban garbanzo bean soup into small bowls while hot, and garnish it with chopped fresh cilantro or parsley for serving.

Substitution of Ingredients

There are a lot of ingredient substitutions that you can make to this Cuban garbanzo bean soup, which will allow you to adapt it to your personal preferences or diet.

For a vegetarian Cuban garbanzo bean soup, simply make sure to use vegetable broth (and not the chicken one), and substitute the bacon for tofu, mushrooms, or more veggies, or simply avoid it.

Now if meat isn’t restricted in your diet, then you can combine this Cuban garbanzo bean soup with the classic Spanish chorizo stew, by including chopped and cooked chorizos in this one.

For those of you who like to add greens to every meal, you can take inspiration from the Spanish leek and celery soup and add leek to this recipe, as well as spinach or kale.

Chickpeas might not be your thing, but you still want to try and make authentic Spanish soup recipes?

Then we’ve got you covered: you can check out our delicious Spanish pea soup recipe or the fantastic leek and butternut squash soup.

Tips on Serving Cuban Garbanzo Bean Soup

Most Spanish soup recipes are usually served as a main dish, but you could also get creative and serve them as part of a tapas spread for a social gathering or as a comforting appetizer before a larger meal.

You can do that with the Cuban garbanzo bean soup too, and there are some toppings or complimentary ingredients that you can add while serving to take this dish to the next level.

For example, you can drizzle the top of the Cuban garbanzo bean soup with some heavy cream or sour cream right before serving,  to add a creamy richness and enhance the flavor profile.

Besides that, you can copy the gluten-free chicken noodle soup or the alphabet soup and serve this soup with a portion of your favorite cooked pasta, providing a comforting and satisfying element to your meal.

Whenever you are making Cuban soup recipes with garbanzo beans, be sure to have some slices of your favorite bread on hand to accompany and soak up every last bit of delicious broth.

How to Store Cuban Garbanzo Bean Soup

If you are planning on storing this dish for later, you have to let the soup cool to room temperature once you finish preparing this recipe for Spanish soup.

Then, pour the Cuban garbanzo bean soup into a freezer-safe, airtight container, and store it in the fridge for up to 3 days or in the freezer for up to 60 days (add a label on top so you don’t go over that time).

To reheat the Cuban garbanzo bean soup, simply transfer it to a pot and gently warm it over medium heat, stirring occasionally until heated through. 

Other dishes from Andalusia that you can prepare and store for later are the flavorful Spanish baked bean soup, the hearty Spanish bean tomato soup, and the comforting Spanish bean soup with chorizo.

Recipe Card: Cuban Garbanzo Bean Soup

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