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Spanish Bean Soup

Comforting Spanish Bean Soup for Cozy Nights at Home

This Spanish Bean Soup is a heart-warming dish that combines rich flavors and wholesome ingredients for a cozy meal experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Spanish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons extra virgin olive oil Adds richness and flavor; substitute with any neutral oil if needed.
  • 1 medium onion Provides foundational sweetness and depth; shallots can be used for a milder flavor.
  • 2 cloves garlic Enhances flavor with aromatic undertones; garlic powder is a convenient alternative.
For the Soup
  • 2 cans canned white beans Adds protein and creaminess; dried beans can be used by soaking and boiling until tender.
  • 3 cups vegetable broth Contributes liquid and flavor; water with vegetable bouillon works for a lighter version.
  • 1 teaspoon sweet smoked Spanish paprika Introduces smoky flavor and color; regular paprika is a perfect substitute.
  • a pinch saffron threads Imparts a unique taste and color; use a pinch of turmeric as an alternative, though the flavor will differ.
  • 1 leaf bay leaf Adds herbaceous notes; remember to remove it before serving.
For Seasoning
  • 1 teaspoon sea salt Enhances flavors; you can use regular salt if sea salt is unavailable.
  • 1/2 teaspoon black pepper Adds mild heat; freshly ground is best for optimal taste.
For Garnish
  • 2 tablespoons finely chopped parsley Adds freshness as a garnish; feel free to replace it with cilantro for a different twist.

Equipment

  • Large frying pan
  • blender

Method
 

Step-by-Step Instructions for Heart-Warming Spanish Bean Soup
  1. Heat the oil in a large frying pan over medium heat until it shimmers.
  2. Sauté the chopped onion and garlic for about 5 minutes until translucent.
  3. Let the mixture cool slightly, then blend with vegetable broth until smooth.
  4. Drain and rinse the white beans, reserving a quarter cup, and add the rest to the pan.
  5. Return the blended mixture to the frying pan and stir in the reserved beans, paprika, saffron, salt, and pepper.
  6. Add vegetable broth and bring to a gentle simmer for about 10 minutes.
  7. Remove the bay leaf, ladle into bowls, and garnish with finely chopped parsley.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 6mgIron: 15mg

Notes

This soup can be stored in the fridge for up to 3 days or frozen for longer preservation. Reheat gently when ready to serve.

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