This Cuban Garbanzo Bean Soup with chorizo is a comforting and flavorful dish that's perfect for any occasion. Combining the rich, smoky flavors of bacon, chorizo, and ham hock with hearty garbanzo beans and tender Yukon Gold potatoes, this soup is a delicious representation of Cuban cuisine.
For a complete meal with bold, Spanish-inspired flavors, serve this soup with our Easy 1905 Salad Recipe and some warm Cuban bread.
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Cuban Garbanzo Bean Soup is a flavorful dish that brings together the rich, smoky tastes of bacon, chorizo, and ham hock with the creamy texture of garbanzo beans. This traditional Cuban soup is one of our family favorites. Simmered in a Dutch oven, it combines simple ingredients to create a delicious and nutritious dish.
If you like this Cuban recipe, you may also love our Black Bean Soup or our Authentic Cuban Ropa Vieja.
Why We Love This Recipe
- Hearty and Flavorful: This soup is packed with smoky, savory flavors from bacon, chorizo, and a smoked ham hock.
- Simple Ingredients: Uses common pantry staples and fresh produce, making it easy to prepare.
- One-Pot: Made entirely in a Dutch oven for minimal cleanup.
- Perfect for Busy Weeknights: Quick to prepare and ideal for feeding the whole family.
Cuban Garbanzo Bean Soup Ingredients
- Garbanzo Beans with Juices: Provide a creamy texture and nutty flavor, forming the soup base.
- Chopped Bacon, Smoked Ham Hock, and Crumbled Chorizo Sausages: Add smoky, savory, and spicy flavors.
- Diced Onion, Yukon Gold Potatoes, and Diced Tomatoes: Add sweetness, heartiness, and acidity.
- Better than Chicken Bouillon Paste, Minced Garlic, Dried Oregano, Sazon Seasoning, Bay Leaves, Salt, and Pepper: Enhance and balance flavors.
- Water: Used to simmer all ingredients.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Chorizo Sausage: Use spicy Italian sausage or kielbasa if chorizo is unavailable.
- Ham Hock: Substitute with a smoked turkey leg for a different smoky flavor.
- Better than Chicken Bouillon Paste: Replace with chicken stock or vegetable broth for a different depth of flavor.
How to Make Cuban Garbanzo Bean Soup Recipe with Chorizo
STEP ONE: Prepare the Meats
In a large Dutch oven over medium-high heat, add the chopped bacon and crumbled chorizo.
Cook until they start to brown, about 5-7 minutes. Remove the meats and set aside, leaving the rendered fat in the pot.
STEP TWO: Sauté the Onions and Garlic
Add the diced onion to the pan and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
STEP THREE: Combine Ingredients
Pour in the diced tomatoes, garbanzo beans with their juices, Better than Chicken bouillon paste, dried oregano, Sazon seasoning, cooked meats, and bay leaves. Stir to combine.
Add the diced Yukon Gold potatoes and 5-6 cups of water, ensuring the potatoes are covered. Place the smoked ham hock into the soup and bring to a boil.
STEP FOUR: Simmer and Finish
Reduce the heat to low and simmer for 30-45 minutes, or until the ham hock is tender. For even richer flavor, you can let it simmer up to an hour—just keep the heat low and add a splash of water if it reduces too much.
Remove the ham hock and bay leaves, then use an immersion blender to blend a small portion of the soup, or smash some of the garbanzo beans against the side of the pot to thicken the soup to your desired consistency.
Shred the ham hock meat and return it to the soup. Season with salt and pepper to taste.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh spices and high-quality meats.
✔️ DO Allow time to rest so flavors have more time to develop.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To freeze, allow the soup to cool completely, then transfer it to airtight containers or freezer bags and store for up to three months. To reheat, warm on the stovetop over medium heat, adding a splash of water if the soup has thickened too much.
Recipe FAQs
Cuban Spanish Bean Soup is distinct due to its combination of garbanzo beans, chorizo sausage, and smoked ham hock, all simmered with traditional Cuban spices. This results in a hearty, flavorful soup with a unique, smoky taste.
Yes, you can make Cuban Spanish Bean Soup in a slow cooker. Simply brown the bacon and chorizo in a skillet first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours or until the ham hock is tender.
Serve this soup with crusty bread, a simple green salad, or Cuban rice and black beans to make it a complete and satisfying meal. These sides complement the flavors and add variety to your meal.
Did You Like This Cuban Garbanzo Bean Soup?
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📖 Recipe
Cuban Garbanzo Bean Soup with Chorizo
Equipment
- Dutch oven
- Sharp Knife
- Cutting board
- Measuring Spoons
- Wooden spoon
- Ladle
Ingredients
- 5 15 oz cans garbanzo beans with juices
- 4 thick slices of bacon chopped
- 1 smoked ham or pork hock
- 2 chorizo sausages skin removed and crumbled
- 1 14.5 oz can diced tomatoes
- 2 tablespoons Better than Chicken bouillon paste
- 1 large onion diced
- 2 large Yukon Gold potatoes diced
- 5-6 cups water
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 packet Sazon seasoning
- 2 bay leaves
- salt and pepper to taste
Instructions
- In a large Dutch oven over medium-high heat, add the chopped bacon and crumbled chorizo. Cook until they start to brown, about 5-7 minutes. Remove the meats and set aside, leaving the rendered fat in the pot.
- Add the diced onion to the pan and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the diced tomatoes, garbanzo beans with their juices, Better than Chicken bouillon paste, dried oregano, Sazon seasoning, cooked meats, and bay leaves. Stir to combine.
- Add the diced Yukon Gold potatoes and 5-6 cups of water, ensuring the potatoes are covered. Place the smoked ham hock into the soup and bring to a boil.
- Reduce the heat to low and simmer for 30-45 minutes, or until the ham hock is tender. For even richer flavor, you can let it simmer up to an hour—just keep the heat low and add a splash of water if it reduces too much.
- Remove the ham hock and bay leaves, then use an immersion blender to blend a small portion of the soup, or smash some of the garbanzo beans against the side of the pot to thicken the soup to your desired consistency.
- Shred the ham hock meat and return it to the soup. Season with salt and pepper to taste. Serve hot, garnished as desired.
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Notes
- Ham Hock: Substitute with a smoked turkey leg for a different smoky flavor.
- Chorizo Sausage: Use spicy Italian sausage or kielbasa if chorizo is unavailable.
- Better than Chicken Bouillon Paste: Replace with chicken stock or vegetable broth for a different depth of flavor.
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