Spanish Galician Bean and Potato Soup
Spanish Galician Bean and Potato Soup turns humble white beans, potatoes, greens, and smoky chorizo into a thick, cozy, budget smart meal.
This rustic soup is inspired by the simple cooking of Galicia in northwest Spain. It tastes rich and hearty, but it uses affordable pantry staples and a small amount of meat for deep flavor.
Why You’ll Love This Recipe
- Big comfort from simple ingredients: White beans, potatoes, onion, garlic, and broth create a naturally creamy soup without cream.
- Smoky, savory flavor: Chorizo or ham seasons the whole pot, so a small amount goes a long way.
- Flexible greens: Kale and turnip greens both work well, and they add color, texture, and nutrients.
- Great for leftovers: The soup thickens overnight and tastes even better the next day.
Fabian’s Budget & Health Tip: Use ham scraps, a smoked ham hock, or the end piece from a deli ham instead of sliced chorizo. You still get smoky depth, and the beans bring filling protein and fiber for a low cost per serving.
Ingredients (Serves 4)
- 1 cup dried white beans (200 g), soaked overnight and drained
- 6 cups low sodium chicken broth (1.4 L)
- 1 1/4 lb Yukon Gold or waxy potatoes (565 g), peeled and cut into bite size chunks
- 4 oz Spanish chorizo or smoked ham (115 g), sliced or diced
- 1 medium yellow onion (150 g), finely chopped
- 4 garlic cloves (12 g), minced
- 4 packed cups chopped kale or turnip greens (120 g), tough stems removed
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon sweet smoked paprika (2.5 g)
- 1/2 teaspoon fine salt (3 g), plus more to taste
- 1/4 teaspoon black pepper (1 g), plus more to taste
Step-by-Step Instructions
1. Start the Beans
Add the soaked and drained white beans to a large pot with the chicken broth. Bring the pot to a gentle simmer over medium heat. Skim off any pale foam that rises to the top. Cook for 45 to 60 minutes, until the beans are nearly tender but still hold their shape.
You want a steady, lazy bubble, not a hard boil. The broth should smell savory and the beans should feel creamy at the edges when you taste one.
2. Add the Potatoes, Aromatics, and Meat
Stir in the potatoes, onion, garlic, and chorizo or ham. Keep the soup at a gentle simmer for 25 to 30 minutes, until the potatoes are soft and the beans are fully tender.
As it cooks, the chorizo will stain the broth a warm red gold. The onion should melt into the soup, and the garlic should smell sweet instead of sharp.
3. Stir in the Greens
Add the chopped kale or turnip greens and press them down into the hot broth. Simmer for 6 to 10 minutes, until the greens soften but still look lively. Turnip greens may need a few extra minutes if they are thick or mature.
The soup should look rustic and full, with creamy beans, tender potatoes, and ribbons of greens in every spoonful.
4. Bloom the Paprika in Olive Oil
Warm the olive oil in a small pan over low heat. Stir in the smoked paprika for about 15 seconds, just until it smells toasty and fragrant. Pour the paprika oil into the soup and stir well.
Do not let the paprika burn. If it turns dark brown or smells bitter, start again with fresh oil and paprika.
5. Season and Rest
Season with salt and black pepper. Let the soup rest off the heat for 10 minutes before serving. This short rest helps the broth thicken and lets the smoky flavor settle into the beans and potatoes.
Expert Troubleshooting & FAQs
Can I use canned white beans?
Yes. Use about 3 cups drained canned white beans (510 g). Simmer the potatoes, onion, garlic, meat, and broth first for about 20 minutes, then add the canned beans and cook for another 10 to 15 minutes. This keeps the beans from breaking apart too much.
Why are my dried beans still firm?
Old beans can take longer to soften. Keep simmering gently and add a splash of hot water if the broth gets too low. Add most of the salt near the end, since very salty liquid can slow softening for some beans.
Can I make this soup without chorizo?
Yes. Use smoked ham, a ham hock, or keep it meatless with extra smoked paprika and a little more olive oil. For a meatless version, use vegetable broth instead of chicken broth.
How thick should the soup be?
It should be hearty but still spoonable. If it gets too thick, stir in a little hot broth or water. If it seems thin, mash a few beans and potato pieces against the side of the pot, then stir them back in.
How do I store leftovers?
Cool the soup, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove and add a splash of broth or water, because the beans and potatoes will thicken the soup as it rests.
Estimated Nutritional Facts
These values are rough estimates per serving and may change based on the meat, broth, and potatoes you use.
- Calories: 430
- Protein: 23 g
- Carbs: 57 g
- Fats: 14 g
Spanish Galician Bean and Potato Soup
Ingredients
- 1 cup dried white beans (200 g), soaked overnight and drained
- 6 cups low sodium chicken broth (1.4 L)
- 1 1/4 lb Yukon Gold or waxy potatoes (565 g), peeled and cut into bite size chunks
- 4 oz Spanish chorizo or smoked ham (115 g), sliced or diced
- 1 medium yellow onion (150 g), finely chopped
- 4 garlic cloves (12 g), minced
- 4 packed cups chopped kale or turnip greens (120 g), tough stems removed
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon sweet smoked paprika (2.5 g)
- 1/2 teaspoon fine salt (3 g), plus more to taste
- 1/4 teaspoon black pepper (1 g), plus more to taste
Instructions
- 1. Start the Beans. Add the soaked and drained white beans to a large pot with the chicken broth. Bring the pot to a gentle simmer over medium heat. Skim off any pale foam that rises to the top. Cook for 45 to 60 minutes, until the beans are nearly tender but still hold their shape. You want a steady, lazy bubble, not a hard boil. The broth should smell savory and the beans should feel creamy at the edges when you taste one.
- 2. Add the Potatoes, Aromatics, and Meat. Stir in the potatoes, onion, garlic, and chorizo or ham. Keep the soup at a gentle simmer for 25 to 30 minutes, until the potatoes are soft and the beans are fully tender. As it cooks, the chorizo will stain the broth a warm red gold. The onion should melt into the soup, and the garlic should smell sweet instead of sharp.
- 3. Stir in the Greens. Add the chopped kale or turnip greens and press them down into the hot broth. Simmer for 6 to 10 minutes, until the greens soften but still look lively. Turnip greens may need a few extra minutes if they are thick or mature. The soup should look rustic and full, with creamy beans, tender potatoes, and ribbons of greens in every spoonful.
- 4. Bloom the Paprika in Olive Oil. Warm the olive oil in a small pan over low heat. Stir in the smoked paprika for about 15 seconds, just until it smells toasty and fragrant. Pour the paprika oil into the soup and stir well. Do not let the paprika burn. If it turns dark brown or smells bitter, start again with fresh oil and paprika.
- 5. Season and Rest. Season with salt and black pepper. Let the soup rest off the heat for 10 minutes before serving. This short rest helps the broth thicken and lets the smoky flavor settle into the beans and potatoes.
