Cuban Garbanzo Bean Soup with Chorizo
Cuban Garbanzo Bean Soup with Chorizo is a hearty Dutch oven soup made with garbanzo beans, smoky chorizo, bacon, ham hock, and Yukon Gold potatoes. It’s great for comfort food dinners, cold weather meals, and make-ahead soups. The broth simmers into a rich smoky base while the beans and potatoes create a thick, satisfying texture.
Servings: 8
Calories: 231kcal
Equipment
- Dutch oven
- Sharp Knife
- Cutting board
- Measuring Spoons
- Wooden spoon
- Ladle
Ingredients
- 5 (15 ounce 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 ounce can) diced tomatoes
- 2 tablespoons Better than Chicken bouillon paste
- 1 large onion diced
- 2 large Yukon Gold potatoes diced
- 5 to 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.
Video
Notes
Cooking Notes
Browning the bacon and chorizo at the beginning creates a flavorful base for the soup. Blending a small portion of the beans thickens the broth while still keeping the soup rustic and hearty.
Tips for Best Results:
- Brown the meats well before adding the remaining ingredients.
- Simmer the soup low and slow, so the ham hock becomes tender.
- Reserve some whole beans if you prefer more texture in the soup.
- Remove the bay leaves before blending or mashing the beans.
Nutrition
Calories: 231kcal | Carbohydrates: 10g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 209mg | Potassium: 326mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg
