Heart-Warming Spanish Bean Soup | Sopa de Alubias Blancas Recipe
This Heart-Warming Spanish Bean Soup, known in Spain as sopa de alubias blancas, is loaded with flavors, super easy to make and done in just 30 minutes. The perfect dish for a busy weeknight dinner or for a relaxed weekend lunch, next to a crunchy baguette and a bottle of Spanish wine.
My favorite part about this recipe, is the simplicity of it. We´re talking just a handful of ingredients, but when you combine them together, you get a huge explosion of goodness.
To make the thickner and to give the soup a smooth silky texture, I used a handheld mixer. But you can also use a food processor or even a blender. You can skip this step if you like, but it´s what really elevates this soup and separates it from the rest.
TIPS & TRICKS to Make this Recipe: I used vegetable broth to give this soup that extra kick of goodness. But you can also use water with a vegetable bouillon. I also used jarred white beans, which is the same thing as the canned ones. If you prefer, you can use dried white beans. Just soak them overnight and then boil between 20 to 30 minutes or until tender but not mushy.
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Watch the Video Below on How to Make this Heart-Warming Spanish Bean Soup
Heart-Warming Spanish Bean Soup
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 4 cloves garlic
- 2 cups canned white beans 400 grams
- 1 3/4 cups vegetable broth 440 ml
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/4 tsp saffron threads .17 grams
- 1 bay leaf
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, roughly chop 1 onion and roughly chop 4 cloves of garlic
After heating the olive oil for 3 minutes, add in the chopped onion & chopped garlic, mix with the olive oil, after 5 minutes and the onion is translucent, turn off the heat and the let the vegetables cool at room temperature
Drain a jar (or can) 570 G / 20 oz of white beans into a sieve, rinse under cold water, grab 1/4 cup (45 grams) of the beans and add into a tall plastic cylinder, then add in the onion & garlic from the pan and 1/2 cup (120 ml) vegetable broth, using a handheld mixer, blend together until you get a smooth puree with no lumps
Add the puree into the same fry pan, heat with a low heat, add in the rest of the white beans, 1 tsp sweet smoked paprika, 1/4 tsp saffron threads and season with sea salt & black pepper, gently mix together, then add in a generous cup of vegetabe broth and 1 bay leaf, turn up the heat to a medium heat, mix and simmer for 10 minutes, then remove the pan from the heat
Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!
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