Spain on a Fork > All Recipes > Soups & Salads > Spanish Peasant Soup | Sopa Campesina Recipe
All Recipes, Soups & Salads / February 8, 2021

Spanish Peasant Soup | Sopa Campesina Recipe

This Spanish Peasant Soup, known in Spain as Sopa Campesina, is a dish that dates back to the medieval times. Made with the most humble ingredients, effortless to to put together and done in about 40 minutes.

Spanish Peasant Soup
You know, it´s dishes like this that show that the poor ate better than the rich. The peasants grew their own ingredients, made their own wine & olive oil and created recipes like this soup. Super healthy and fills your body with so much goodness.

Spanish Peasant Soup
Either way you look at, this soup is absolutely delicous. You can serve it as a main course next to a crusty baguette or even as a first course, followed up by some grilled fish.

Spanish Peasant Soup
TIPS & TRICKS to Make this Recipe: I used jarred cooked chickpeas to make this recipe. Which are the same thing as the canned ones. I also used dried thyme, just because I could not get any fresh thyme. If you can get it, replace the dried with the fresh and add at the same time as the rest of the fresh herbs. This soup freezes well and will also last in the fridge for up to 5 days.

Spanish Peasant Soup

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Peasant Soup | Sopa Campesina Recipe

4.67 from 3 votes

Spanish Peasant Soup | Sopa Campesina Recipe

Course Main Course, Soup
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion
  • 4 cloves garlic
  • 2 carrots
  • 2 stalks celery
  • 1 jar cooked chickpeas 570 grams / 20 ounces / 2 cups
  • 1/4 cup white wine 60 ml
  • 1/2 tsp dried thyme .50 grams
  • 4 cups vegetable broth 900 ml
  • 2 tbsp freshly chopped parsley 7.50 grams
  • 1 sprig fresh rosemary
  • sea salt & black pepper


  1. Cut 2 peeled carrots into small 1/4 inch (.635 cm) thick pieces, cut 2 stalks of celery into small 1/4 inch (.635 cm) thick pieces, roughly dice 1/2 onion, thinly slice 4 cloves of garlic and drain 1 jar of cooked chickpeas (570 grams / 20 ounces / or 2 cups) into a sieve and rinse under cold running water

  2. Heat a stock pot with a medium-high heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 1 minute add in the diced onion, sliced garlic, chopped carrot & chopped celery and mix with the olive oil, after 3 minutes and the onion is translucent, add in 1/4 cup (60 ml) white wine and 1/2 tsp (.5 grams) dried thyme, mix and simmer for 2 minutes or until the wine has incorporated into the vegetables, then add in the drained chickpeas and season with sea salt & black pepper, gently mix together, then add in 4 cups (900 ml) vegetable broth, 1 tablespoon (3.75 grams) freshly chopped parsley and 1 sprig fresh rosemary, mix and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat

  3. After simmering for 20 to 25 minutes, the soup should be perfectly cooked and your kitchen filled with amazing aromas, remove the stock pot from the heat, transfer the soup into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

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  1. Spansk bondsoppa – Spanish Peasant Soup – Sopa Campesina – Nyttig mat ska vara god

    […] ingredienser får man en soppa med massor av smak och som mättar bra. Receptet kommer från Spain on a Fork. Vi tog oss en skiva fullkornsknäcke till. Wasa Sport, närmare […]

    07 . May . 2021
  2. Andrew L Fitch

    5 stars
    Hello Alberto!
    I made this last night and enjoyed it very much. I am on a whole-food, plant-based diet and this recipe was very easy to adapt. Instead of olive oil (which I miss because of this diet), I sautéed the veggies in two tablespoons of vegetable broth. I had no trouble with them sticking to the bottom of the pot and they cooked up nicely. I did cheat a little and used the white wine, a chardonnay. What wine do you use?

    I found your YouTube channel last week and I look forward to trying more of your recipes.

    07 . May . 2021
    • Spain on a Fork

      I just use a table white wine from la Rioja 🙂 Thanks for the comment Andrew! Much love

      07 . May . 2021
  3. Lisa J Moore

    I had planned to retire in Spain at one point so started eating everything from Spain. My favorite olive oil is Picual. Is there a better one that you recommend? I learned to love Spain even more from a show called From Spain With Love. Using grapevines to smoke the meats sounds so yummy! Also…is there a good very dry Spanish white wine you would recommend? I only enjoy Pino Grigio as a white. I’m a red…dry Chianti kind of gal!
    Much Love…

    05 . Apr . 2021
    • Spain on a Fork

      Picual is actually one of my favorites, but I also use arbequina. For some great Spanish white wines, I would recommend whites form the region of Galicia, made with the albariño grape 🙂 much love

      05 . Apr . 2021
  4. Kay

    Forgot to say—I’m using new crop Spanish olive oil from the Fresh Pressed Olive Oil Club!

    22 . Mar . 2021
    • Spain on a Fork

      That is awesome! much love 🙂

      23 . Mar . 2021
  5. Kay

    It’s cooking now, and smells lovely. We will eat it with whole grain sourdough bread, and I’m looking forward to a delicious meal. One can rely on one’s nose.

    22 . Mar . 2021
    • Spain on a Fork

      I totally agree! Enjoy 🙂 much love

      23 . Mar . 2021

    5 stars
    Delicious and simple! What’s not to like?
    Thank you, Albert!

    22 . Feb . 2021
    • Spain on a Fork

      Thank you Gabriela! Much love 🙂

      22 . Feb . 2021
  7. Maggie

    I’m going to try this recipe today. Can’t wait to taste it. So glad to know it freezes well since I plan to make this at a later date for a soup sale at my Church. Question: any suggestions on how to prepare / cook about 6 quarts. Especially in consideration of the wine. Your input is greatly appreciated just found you on YouTube I truly enjoy your show. Looking forward to trying more of your recipes.

    14 . Feb . 2021
    • Spain on a Fork

      This recipe makes 2 generous portions, so depending on how may servings you are making, just adjust the ingredients by doubling them for 4 servings, tripling for 6 servings, etc….just don´t adjust the olive oil and keep it as is 🙂 much love

      14 . Feb . 2021
  8. Vino

    We love many of the pulse-based soups and stews you’ve introduced to our family. Thanks for that, and keep up the great work! I’ll be making this one tonight.

    Can you point me to any resources on the medieval origins of this dish? I’d love to know more about the history.

    09 . Feb . 2021
    • Spain on a Fork

      You can find all about Spanish medieval food on wiki. I actually got inspired for this recipe from an old cook book thats is in Spanish. Thanks for the comment 🙂 much love!

      10 . Feb . 2021
  9. Monica L Carten

    Hola Alberto,

    Tengo una pregunta. Porque no escribas tu blog en Castellano tambíen?

    Besos de Valenicia,


    08 . Feb . 2021
    • Spain on a Fork

      Hola Monica, hay tantos blogs con recetas en castellano, que prefiero hacerlo en ingles para que otros países puedan aprender de nuestra comida, mucho cariño

      08 . Feb . 2021
  10. Steve Allen

    I would add some corn/maize to the pot.

    08 . Feb . 2021
    • Spain on a Fork

      Sounds great! Much love 🙂

      08 . Feb . 2021
  11. Gregie Duran

    4 stars
    Very flavorful and easy to make a Love recipes like that

    08 . Feb . 2021
    • Spain on a Fork

      Thanks for the comment! Much love 🙂

      08 . Feb . 2021

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