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–+ servings
hearty spanish bean soup

Spanish Bean Soup

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Course Main
Cuisine Spanish
Servings 6 servings

Equipment

  • 1 large stockpot
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Cutting board
  • 1 sharp knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 2 carrots sliced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 1 can chickpeas drained and rinsed
  • 1 can cannellini beans drained and rinsed
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups kale chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat olive oil in a large stockpot over medium heat.
  • Add diced onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic, red bell pepper, and carrots, cooking for an additional 5 minutes.
  • Add smoked paprika, ground cumin, and cayenne pepper, and stir to combine.
  • Pour in chicken broth and bring to a boil.
  • Add chickpeas, cannellini beans, bay leaf, salt, and black pepper to the pot.
  • Reduce heat to low, cover, and let simmer for 1 hour.
  • Stir in kale and lemon juice, and cook for another 5 minutes.
  • Remove bay leaf and adjust seasoning if necessary.
  • Let the soup rest for 10 minutes before serving.
  • Garnish with fresh parsley just before serving.

Notes

For best results, use high-quality smoked paprika to ensure a rich, authentic flavor. You can substitute spinach for kale if preferred, and adjust the level of cayenne pepper based on your heat preference. This soup is excellent when served with crusty bread for a complete meal.
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