This Cuban Garbanzo Bean Soup with Chorizo: Easy Dutch Oven Recipe 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.
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.
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.
If you like this Cuban recipe, you may also love our Black Bean Soup with Dried Beans or our Authentic Cuban Ropa Vieja.
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What Ingredients Will You Need?
- 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.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make Cuban Cuban Garbanzo Bean Soup Recipe with Chorizo in the Dutch Oven
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 Garlic and Onion
Add the diced onion to the pot 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, 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. 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.
What Are Some Good Substitutions?
- 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.
How Can You Change This Recipe Up?
- Diet: Make it vegetarian by omitting the ham hock and chorizo, and using vegetable broth.
- Flavor: Add a pinch of smoked paprika or cumin for an extra layer of smoky flavor.
- Equipment: Use a slow cooker for a hands-off cooking method; cook on low for 6-8 hours.
- Budget-Friendly: Use dried garbanzo beans soaked overnight instead of canned beans.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Dutch oven
- Sharp knife
- Cutting board
- Measuring spoons
- Wooden spoon
- Ladle
How Should You Store This?
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.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
For the best flavor, use fresh spices and high-quality meats. This soup is even better the next day, as the flavors have more time to develop.
To reheat, warm on the stovetop over medium heat, adding a splash of water if the soup has thickened too much.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover garbanzo beans in a Viral La Scala Chopped Salad.
- Add diced chorizo to our Cowboy Potatoes (Breakfast Hash) for a spicy breakfast.
- Incorporate leftover diced potatoes into scrambled eggs.
Need Something To Pair This With?
- Serve this soup with crusty bread for dipping.
- Pair with our Easy 1905 Salad Recipe for a complete meal.
- Enjoy with a side of Cuban rice and black beans for an authentic touch.
In The Mood For a Similar Dish?
- Authentic Cuban Black Bean Soup
- Hearty Chorizo and Potato Stew
- Easy Garbanzo Bean Salad
Related
More Cuban recipes you will love:
FAQ
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.
📖 Recipe
Cuban Garbanzo Bean Soup with Chorizo: Easy Dutch Oven Recipe
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 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.
- 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, 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.
- 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.
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.
Nutrition
This Cuban Spanish Bean Soup with Garbanzo Beans and Chorizo is a comforting and delicious dish that’s perfect for family dinners or entertaining guests.
Try it out and share your results with us! Don’t forget to explore our related posts for more Cuban cuisine and soup recipes.
Important Food Safety Tips
Always use fresh ingredients and handle meats with care. When storing leftovers, cool the soup quickly and refrigerate within two hours.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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