Spanish White Bean and Chorizo Soup
Spanish white bean and chorizo soup turns humble white beans, smoky chorizo, tomatoes, and carrots into a rich, cozy dinner that tastes like it simmered all day.
This is the kind of one pot meal I make when I want big flavor without a big grocery bill. The chorizo seasons the whole pot, the beans make it filling, and the smoked paprika gives the broth that deep Spanish style warmth.
Why You’ll Love This Recipe
- Deep smoky flavor: Spanish chorizo and smoked paprika make the broth bold and savory.
- Hearty but simple: White beans add creamy texture and enough protein to make the soup feel complete.
- Budget smart: A small amount of chorizo flavors the whole pot, so you do not need much meat.
- Great for leftovers: The soup tastes even richer the next day after the beans soak up the broth.
Fabian’s Budget Tip: Use canned white beans when you need speed, but buy dried beans when you have time. Cook a big batch, freeze them in two cup portions, and you can make this soup for less while keeping the texture creamy and homemade.
Ingredients (Serves 4)
- 1 tablespoon olive oil (15 ml), only if needed
- 8 ounces Spanish chorizo (225 g), sliced into half moons
- 1 medium yellow onion (150 g), diced
- 2 medium carrots (140 g), diced
- 4 garlic cloves (12 g), minced
- 1 can diced or crushed tomatoes, 14.5 ounces (400 g)
- 3 cans white beans, 15 ounces each (about 750 g drained), rinsed and drained
- 4 cups chicken broth (960 ml)
- 1 teaspoon smoked paprika (2 g)
- 1 bay leaf
- 1 teaspoon kosher salt (5 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
- 1/4 cup fresh parsley (10 g), chopped
Step-by-Step Instructions
1. Brown the Chorizo
Set a large soup pot over medium heat. Add the chorizo and cook for 4 to 5 minutes, stirring often, until the edges darken and the orange paprika oil starts to coat the bottom of the pot. If your chorizo is very lean, add the olive oil to help it sizzle.
2. Soften the Onion, Garlic, and Carrots
Add the onion and carrots to the pot. Cook for 5 to 6 minutes, stirring through the chorizo oil, until the onion turns glossy and the carrots begin to soften. Stir in the garlic and cook for 30 seconds, just until your kitchen smells warm and savory.
3. Add the Tomatoes and Paprika
Stir in the tomatoes and scrape the bottom of the pot with a wooden spoon. Add the smoked paprika and let it cook for about 1 minute. The mixture should look deep red and smell smoky, not burnt.
4. Simmer the Soup
Add the white beans, chicken broth, bay leaf, salt, and black pepper. Stir well, then bring the soup to a gentle boil. Reduce the heat and simmer uncovered for 20 to 25 minutes, until the broth tastes rich and the carrots are tender when pierced with a spoon.
5. Finish with Parsley
Remove the bay leaf. Taste the soup and adjust the salt and pepper. For a thicker broth, mash a few beans against the side of the pot and stir them back in. Finish with fresh parsley right before serving so the soup tastes bright and fresh.
Expert Troubleshooting and FAQs
Can I use canned white beans?
Yes. Canned white beans work very well here and keep this recipe fast. Rinse them first so the broth stays clean and not too salty.
What kind of chorizo should I buy?
Use Spanish chorizo, which is cured or semi cured and seasoned with smoked paprika. Mexican chorizo is fresh and much softer, so it will give the soup a different texture and flavor.
How do I make the soup thicker?
Mash about 1 cup of the beans with the back of a spoon, then stir them into the broth. Let the soup simmer for 5 more minutes until it turns slightly creamy.
What if my soup tastes too salty?
Add more unsalted beans, a splash of water, or extra tomatoes. Chorizo and broth can both carry salt, so taste before adding more seasoning at the end.
Can I freeze Spanish white bean and chorizo soup?
Yes. Cool the soup completely, then freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove until hot.
Estimated Nutritional Facts
These numbers are rough estimates per serving and will change based on the chorizo, broth, and beans you use.
- Calories: 470
- Protein: 25 g
- Carbs: 46 g
- Fats: 21 g
Spanish White Bean and Chorizo Soup
Ingredients
- 1 tablespoon olive oil (15 ml), only if needed
- 8 ounces Spanish chorizo (225 g), sliced into half moons
- 1 medium yellow onion (150 g), diced
- 2 medium carrots (140 g), diced
- 4 garlic cloves (12 g), minced
- 1 can diced or crushed tomatoes, 14.5 ounces (400 g)
- 3 cans white beans, 15 ounces each (about 750 g drained), rinsed and drained
- 4 cups chicken broth (960 ml)
- 1 teaspoon smoked paprika (2 g)
- 1 bay leaf
- 1 teaspoon kosher salt (5 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
- 1/4 cup fresh parsley (10 g), chopped
Instructions
- 1. Brown the Chorizo. Set a large soup pot over medium heat. Add the chorizo and cook for 4 to 5 minutes, stirring often, until the edges darken and the orange paprika oil starts to coat the bottom of the pot. If your chorizo is very lean, add the olive oil to help it sizzle.
- 2. Soften the Onion, Garlic, and Carrots. Add the onion and carrots to the pot. Cook for 5 to 6 minutes, stirring through the chorizo oil, until the onion turns glossy and the carrots begin to soften. Stir in the garlic and cook for 30 seconds, just until your kitchen smells warm and savory.
- 3. Add the Tomatoes and Paprika. Stir in the tomatoes and scrape the bottom of the pot with a wooden spoon. Add the smoked paprika and let it cook for about 1 minute. The mixture should look deep red and smell smoky, not burnt.
- 4. Simmer the Soup. Add the white beans, chicken broth, bay leaf, salt, and black pepper. Stir well, then bring the soup to a gentle boil. Reduce the heat and simmer uncovered for 20 to 25 minutes, until the broth tastes rich and the carrots are tender when pierced with a spoon.
- 5. Finish with Parsley. Remove the bay leaf. Taste the soup and adjust the salt and pepper. For a thicker broth, mash a few beans against the side of the pot and stir them back in. Finish with fresh parsley right before serving so the soup tastes bright and fresh.
