Spanish Bean Soup

Prep Time1 day 1 hour
Cook Time1 hour 30 minutes
Total Time1 day 2 hours 30 minutes
Course: Side Dish
Servings: 4



  • ½ pound garbanzo beans chickpeas, dried
  • 2 quarts water
  • 1 tablespoon salt
  • 1 ham bone
  • 1 beef bone
  • ¼ pound salt pork cut in thin strips
  • 1 onion finely chopped
  • 2 potatoes peeled and cut in quarters
  • ½ teaspoon paprika
  • Pinch of saffron
  • 1 chorizo Spanish sausage, sliced in thin rounds



  • Wash garbanzos. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans.
  • Place beans in 4-quart soup kettle; add 2 quarts of water and the ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top.
  • Fry salt pork slowly in a skillet. Add chopped onion and sauté lightly.
  • Add to beans along with potatoes, paprika and saffron. Add salt to taste. When potatoes are tender, remove from heat and add chorizo.
  • Serve hot in deep soup bowls. For a thicker soup, stew it longer.