A Bowl of this Soup will Warm your Soul | Spanish Bean and Pepper Soup

This Spanish Bean and Pepper Soup, known as Sopa de Alubias Blancas con Pimientos, is what honest home cooking is all about. We’re talking simple ingredients, easy to make, and all done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a heartwarming meal.

To make this recipe, I used canned cannellini beans. However, you can use other types of canned white beans. You can even use dried white beans if you prefer. Just soak them in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until tender.

For the liquid, I used homemade vegetable broth. You can also use chicken broth, beef broth, or even water if you like. Just make sure to season accordingly if you’re using water.

TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container. Just add in more broth when reheating if it looks too dry.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.

Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!

Watch the Video Below on How to Make this Spanish Bean and Pepper Soup

Print

Spanish Bean and Pepper Soup | Sopa de Alubias Blancas con Pimientos

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 406 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 2 medium onions
• 6 cloves garlic
• 1 large red bell pepper
• 1 large green bell pepper
• 1 medium carrot
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 2 cans white beans 15.5 oz / 440 grams each
• 1 liter vegetable broth 4 1/4 cups
• 1 bay leaf
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Drain the cans of white beans into a colander and rinse under water, cut the bell peppers into bite-sized pieces, finely chop the onions, roughly chop the garlic, and cut the carrot (peeled) into small bite-sized pieces

2. Heat a stock pot with a medium heat and add in the olive oil

3. After a couple of minutes add in the chopped vegetables, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the paprika and season with sea salt & black pepper, quickly mix together, then add in the drained white beans, vegetable broth, and bay leaf, turn it up to a high heat and give it a mix, once it comes to a boil place a lid on the pan and lower to a low-medium heat

4. After simmering the soup for 15 minutes, turn off the heat and remove the lid, add in lemon juice and give it one final gentle mix

5. Transfer the soup into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Bean and Pepper Soup | Sopa de Alubias Blancas con Pimientos

Amount Per Serving

Calories 406 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 527mg23%

Potassium 1274mg36%

Carbohydrates 61g20%

Fiber 13g54%

Sugar 8g9%

Protein 18g36%

Vitamin A 4368IU87%

Vitamin C 69mg84%

Calcium 193mg19%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.