Easy Spanish Baked Bean Soup Recipe

Fall and winter are the perfect seasons of the year to delve into the world of Spanish soup recipes: they can be healthy, they can be hearty, but they will definitely fill you up.

Among that type of Spanish recipes, you can find the Spanish baked bean soup: a mesmerizing soup that blends the best flavors and ingredients of the region.

Read this article to learn how to make Spanish bean soup, some information about its history, and extra helpful tips for storing, serving, and ingredient substitutions you can follow.

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

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Background of the Dish

Baked bean soup recipes have been really popular in Southern Spain for centuries, but despite its name, the beans are not baked: instead, they simmer with a blend of spices, vegetables, and chorizo.

As time went by different soups were developed, like the Spanish white bean soup and the classic Spanish chickpea soup, but the Spanish baked bean soup remains one of the best.

In Andalusia, it was an immediate hit, as it combined the best and most beloved ingredients of the region all in one soup to warm you up during the cold days. 

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Things You’ll Need for Spanish Baked Bean Soup

To make this recipe for Spanish bean soup you need canned white beans, onion, bell peppers, garlic cloves, diced tomatoes, and vegetable broth as the main ingredients.

The only equipment that you need for this Spanish baked bean soup is a large pot.

Ingredients

• 2 cans (400gr) cooked white beans (Great Northern or cannellini)
• 6 cups (1.5l) vegetable broth
• 1 can (14 ounces) diced tomatoes
• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 2 chorizo sausages
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 bay leaf
• Fresh parsley for garnish (optional)

How to Make Spanish Baked Bean Soup – Step by Step Guide

1. For the first step in this authentic Spanish bean soup recipe, you have to rinse the canned white beans under cold water. Set aside.

2. Then, peel and chop the onion into small pieces, and dice the canned tomatoes. Rinse and dice the bell peppers, peel and mince the garlic cloves. Cut the chorizo sausages into small squares, and set aside.

3. Now grab a large pot and heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced bell peppers. Sauté for 5 minutes or until the vegetables are softened.

4. After that, stir in the smoked paprika, ground cumin, dried oregano, black pepper, and salt. Add the chorizo to the Spanish bean soup and cook for 5 extra minutes, allowing the flavors to meld.

5. Next, add the cooked canned beans to the pot, with the bay leaf, vegetable broth, and diced tomatoes. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for about 20 to 30 minutes, until you are pleased with the flavor and texture. Stir occasionally.

6. To finish this recipe you have to remove the bay leaf and pour the Spanish baked bean soup into bowls. Garnish with fresh parsley, if desired. You can also drizzle a bit of olive oil on top for extra richness. Serve hot.

Substitution of Ingredients

If you follow the listed ingredients then you will have the best Spanish bean soup recipe, but you can also make some replacements to adjust it to your preference.

For example, we encourage you to use canned white beans for this baked beans soup recipe, but you could use dried beans (and follow the soaking and cooking process), or canned black beans or lentils.

If you aren’t the biggest fan of chorizo then you can make something similar to the Spanish ham and bean soup and use serrano ham instead of chorizo sausage as the meat component.

The Spanish lentil soup with chorizo is a great Spanish soup that uses chorizo and it’s a nutritious and tasty soup for winter.

Give a go to our Spanish bacon bean soup and the Spanish 5 bean soup recipe which are very nutritious and easy to make as well.

Besides that, you can make this Spanish bean soup recipe with chicken broth, or with the same amount of water and adding a bouillon to add the right flavor.

Lastly, for a creamy Spanish baked bean soup just add 1/2 cup of heavy cream or a few tablespoons of cream cheese while cooking and mix well.

Check out other delicious soups from Spain like the Potaje de vigilia, Spanish lentil soup with ham, or the comfy Spanish pumpkin soup.

Tips on Serving Spanish Baked Bean Soup

Once you finish preparing the baked bean soup recipe you will have a main dish ready to be served at lunch or dinner.

This authentic Spanish bean soup already has chorizo as the meat component, so we recommend topping it with some carbs like croutons or your favorite bread toasted with olive oil and garlic.

To add freshness to this Spanish white bean soup, garnish it with fresh chopped parsley, dill, cilantro, or fresh herbs of your choice.

To take this Spanish baked bean soup to the next level, top it with grated parmesan cheese, as it will melt with the heat of the soup and make for an amazing flavor combination. 

Since you serve it hot, you will enjoy it more during the cold days, but if you are looking for a summer recipe feel free to check out our cold bean soup.

If you’re vegan and want to try a Spanish soups with beans, give a go to our Spanish vegan bean soup recipe.

The Spanish black bean soup and the Spanish lentil soup with potatoes recipes are easy and nutritious soups from Spain that must be eaten on cold days.

How to Store Spanish Baked Bean Soup

A downside of some Spanish soups recipes is that you can’t store them for too long, but thankfully, this one works differently.

For example, you can store the Spanish bean soup covered in the fridge for up to 4 days or in the freezer for up to 45 days (let it cool to room temperature before storing it).

Then, thaw the Spanish baked bean soup overnight (or for 12 hours) in the fridge and you can reheat it in the pot over medium heat or in the microwave for a couple of minutes.

You may need to add a little extra liquid (broth or water) as it reheats, as Spanish soups with beans tend to thicken upon freezing.

Recipe Card: Spanish Baked Bean Soup

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