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Spanish White Bean Soup Recipe [Simple + Tasty!]

If there is something that Andalusians know how to do, it is to prepare the best soups for cold winter days.

In this article, you will get to know one of the most delicious soups in all of Spain, the Sopa de alubias blancas, or as it is known in English, Spanish white bean soup.

tomatoes spinach white beans millet soup, spanish white bean soup
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Background of the dish

This soup has been present in the Southern region of Spain for hundreds of years when white beans were brought from the then American colonies.

hen its popularity returned in the Spanish Civil War and the Second World War, when this type of bean was abundant compared to other foods, and also offered a large number of nutrients that the soldiers needed.

Nowadays it’s one of the most popular comfort foods from Spain.

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Are you looking for an easy Spanish White Bean Soup Recipe? This is the one! If you love Spanish soups or bean soup recipes, you'll love this hearty and healthy Spanish White Bean Soup Recipe. Indeed this Spanish bean soup recipe comes with many benefits for your health. There are many variations of this Spanish soup recipe, you can do it with garbanzo beans (chickpea soup from Spain) or make Spanish beans and potatoes with this base recipe. #spanishsoups #spanishfood #spanishbeansoup #beansoup
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Things You’ll Need for Spanish White Bean Soup

To make this Andalusian food, you will only need ingredients that are easy to find and cheap, and a couple of pots.

As said before, this soup was extremely popular in times of economic crisis, which means that you only need few ingredients and that they can be found at a low price.

For example, the most expensive ingredient in the recipe is white beans, and all the others are condiments that you can find in your pantry and a couple of vegetables that you can replace according to your personal taste.

Then you will only need a pan and a pot to make the soup, and even if you want you can make the entire recipe in the same pot, so you have no excuses!

White Beans in Bowl

Ingredients

  • 300 g cooked beans
  • 4 ½ cups (1 liter) chicken broth (or water)
  • 4 leeks
  • 1 cup (237ml) white wine
  • 2 garlic cloves
  • 4 tablespoons fresh parsley (chopped)
  • 1 teaspoon saffron
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Optional: Spanish chorizo

How to make Spanish White Bean Soup – Step by Step Guide

_Butter bean and barley soup
  1. The first step in this Spanish soup recipe is to remove the leaves and the roots of the leek. Chop it in small pieces, any shape and size of your choice. You can chop them julienne style, into small circles, etc. 
  2. Then grab the garlic cloves and peel and chop them.  In a saucepan sauté them at medium heat for olive oil for 1 to 2 minutes. Before they get any color, add leek, salt, and pepper, and turn the heat to a low temperature. As a tip, you can do this step in the same pot where you’ll cook the soup, this way you’ll have to clean fewer dishes.
  3. Next, cook the leek until it gets a soft texture, but prevent them from getting any color. To make sure that they don’t get any color, you can add some teaspoons of water, since this will make a “boiling” effect for the vegetables. 
  4. Transfer the vegetables from the saucepan into a large pot. Then add white wine and cook until the alcohol evaporates.
  5. To make sure that the wine evaporated, you should smell the saucepan (carefully, don’t put your head close!) and it only should smell like the vegetables. If you still feel the alcohol smell, then leave it for a couple of extra minutes.
  6. After that add chicken broth, cook for 20 minutes on medium heat. You can replace the chicken broth with any of your choices, or even by water if you are in a hurry!
  7. For the last step, add saffron, turmeric, and paprika, mix until dissolved, and cook for 5 minutes. Then add the cooked white beans and chopped parsley, give it a final mix and serve warm.

Substitution of ingredients

Substitution of ingredients, spansih white bean soup

As with other Spanish soups, there are many changes you can make to the recipe, depending on your tastes or personal diet.

The easiest change is to change the beans for any legume of your choice, in this way you would have something similar to a Spanish garbanzo bean soup or Spanish lentil soup.

This change is ideal if you don’t have beans in your house but you do have other beans or lentils, which can easily be adapted to this recipe.

Another change you can make is to replace the chicken broth with any of your preferences or even water.

If you are replacing it with water, be sure to add a little more salt. Remember that you can also use homemade or store-bought broth, it will be delicious anyway.

Besides that, you can add more vegetables, such as onions, carrots, or even potatoes if you are looking to make a dish that will fill for a long time.

If you reduce the amount of liquid and add more beans, accompanied with chorizo ​​or pork, you will have something similar to a bean stew that will also be extremely tasty.

Finally, if you like soup in general or are looking for ways to keep warm during the winter, I recommend you try other Spanish soup recipes like the Spanish chicken soup recipe or the Spanish vegetable soup.

Tips on Serving

spanish white bean soup

If you are looking for what to eat in Cordoba, you will find that this soup, like others, is offered in restaurants at all hours of the day during the Andalusian winter. You can serve it during lunch or dinner, and in the quantity you prefer.

For example, if you want to serve it as a starter, I recommend using small plates because it is a very filling soup. If it is the main dish then serve the amount you want!

If you want to add more texture to the soup, you simply have to toast your favorite bread with olive oil and cut it into cubes, then when you are about to eat the soup put them on top, but wait for the right moment so they don’t soften!

You can also sprinkle on top a little Parmesan cheese, or pieces of any cheese of your choice since the dairy flavor of the cheese works very well with the soup in general.

If you are looking for another simple yet delicious soup, you must try our Spanish tomato leek soup recipe that is rich and flavourful thanks to the two main ingredients – leek and tomato.

How to store Spanish White Bean Soup

How to store Spanish White Bean Soup

Fortunately, this Spanish white bean soup offers different storage options, which can even help you if you are making meal prep, or taking your first steps in the matter.

The easiest way to store it is to let it cool once it has been cooked, and take it to the refrigerator where it can remain for up to 3 days.

Some people consider that they can be stored for up to 5 days in the refrigerator, but I personally recommend that you do not do it because the beans tend to acquire other odors present in the refrigerator.

Now, if you are looking to save this soup and make it last longer, you can easily freeze it!

Most soups can be frozen when their broths do not contain cornstarch or flour, and since this recipe does not ask for it, you will not have any problem with that!

You can store it for up to 1 month in the freezer, although if you are concerned about the state of the beans, what you can do is use cooked canned beans (they are sold in any store) since these are prepared to last longer.

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Recipe Card: Spanish White Bean Soup Recipe

Yield: 4

Spanish White Bean Soup Recipe

_Butter bean and barley soup

If there is something that Andalusians know how to do, it is to prepare the best soups for cold winter days.

In this article, you will get to know one of the most delicious soups in all of Spain, the Sopa de alubias blancas, or as it is known in English, Spanish white bean soup.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 300 g cooked beans
  • 4 ½ cups (1 liter) chicken broth (or water)
  • 4 leeks
  • 1 cup (237ml) white wine
  • 2 garlic cloves
  • 4 tablespoons fresh parsley (chopped)
  • 1 teaspoon saffron
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Optional: Spanish chorizo

Instructions

  1. Remove the leaves and the roots of the leek. Chop it into small pieces, any shape and size of your choice.
  2. Then chop and peel garlic cloves. Sauté them in a saucepan at medium heat for olive oil for 1 to 2 minutes. Before they get any color, add leek, salt, and pepper, turn the heat to a low temperature. 
  3. Cook the leek until they get a soft texture, but prevent them from getting any color (you can add a couple of teaspoons of water if necessary).
  4. Transfer the vegetables from the saucepan into a large pot. Add wine and cook until the alcohol evaporates.
  5. After that add chicken broth, cook for 20 minutes on medium heat. 
  6. Add saffron, turmeric, and paprika, mix until dissolved, and cook for 5 minutes. Then add the cooked white beans and chopped parsley, give it a final mix and serve warm.

Notes

You can replace the cooked beans with canned cooked white beans. You can also make your own homemade broth, or replace it with water if you are in a rush. For this Spanish bean soup recipe, you can also replace the white bean with any of your choices.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 308Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 14mgSodium 1275mgCarbohydrates 38gFiber 5gSugar 13gProtein 14g

All information presented and written are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of visitsouthernspain.com are not nutritionists or registered dietitians. Statements within this site have not been evaluated or approved by the Food and Drug Administration.

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