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Rustic Spanish Bean Soup

A comforting and hearty soup packed with beans, veggies, and spices that takes less than an hour to prepare.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Spanish
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (preferably fire-roasted) for a smoky flavor
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon smoked paprika for flavor enhancement
  • ½ teaspoon ground cumin
  • to taste Salt and pepper for seasoning
  • 1 tablespoon olive oil
  • Fresh parsley or cilantro for garnish (optional) adds color and freshness

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, garlic, red bell pepper, and carrot. Sauté for about 5 minutes until the onions become translucent.
  3. Stir in the smoked paprika and cumin for an additional minute.
  4. Add the chickpeas, black beans, and diced tomatoes to the pot.
  5. Pour in the broth and mix everything together.
  6. Bring the mixture to a simmer and let it cook for about 20 minutes.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle into bowls and garnish with fresh parsley or cilantro.

Notes

You can substitute chickpeas or black beans with other beans like kidney or pinto. Leftovers last in the fridge for up to 4 days and taste even better the next day. For added spice, include red pepper flakes or hot sauce while simmering.