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Sopa de Alubias

A traditional Spanish white bean soup simmered with savory chorizo, sweet smoked paprika, and tender root vegetables.

55 minEasyServes 4420 cal/serving

SpanishSoupStovetopHigh FiberHigh ProteinStandardDairy-FreeEgg-FreeNut-FreeSoy-FreeGluten-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 tbsp extra virgin olive oil
  • 8 oz fresh Spanish chorizo sausage, sliced
  • 1 cup yellow onion, diced
  • 1 cup carrots, diced
  • 4 garlic cloves, minced
  • 1 tsp sweet smoked Spanish paprika
  • 30 oz canned white beans, rinsed
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 tsp salt

Instructions

  1. 1

    Heat 2 tbsp extra virgin olive oil in a large pot over medium heat.

  2. 2

    Add 8 oz sliced fresh Spanish chorizo sausage and cook for 6 minutes until browned and cooked to an internal temperature of 160°F.

  3. 3

    Add 1 cup diced yellow onion, 1 cup diced carrots, and 4 minced garlic cloves, sautéing for 5 minutes until soft.

  4. 4

    Stir in 1 tsp sweet smoked Spanish paprika and cook for 30 seconds until fragrant.

  5. 5

    Pour in 4 cups low-sodium chicken broth, 30 oz rinsed canned white beans, 1 bay leaf, and 1 tsp salt.

  6. 6

    Bring to a boil, then reduce heat and simmer for 25 minutes before serving.

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Questions

What is Sopa de Alubias?

A traditional Spanish white bean soup simmered with savory chorizo, sweet smoked paprika, and tender root vegetables. This reference files it under Spanish soup: made on the stovetop, rated easy and about 55 minutes start to finish.

What internal temperature should Sopa de Alubias reach?

For Sopa de Alubias, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of chorizo in Sopa de Alubias?

The entry for Sopa de Alubias calls for 8 oz fresh Spanish chorizo sausage, sliced. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

Can I use dried beans instead of canned in Sopa de Alubias?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Sopa de Alubias uses 30 oz canned white beans, rinsed.

Is Sopa de Alubias gluten-free?

Yes. As written, nothing in the ingredient list for Sopa de Alubias is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the chorizo and the broth.

How much protein is in Sopa de Alubias?

One serving (the recipe makes 4) has 22 g of protein in about 420 calories, alongside 45 g carbohydrate and 16 g fat, plus 12 g fiber and 890 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

How long does Sopa de Alubias keep?

Refrigerate Sopa de Alubias for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

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