A hearty Spanish Fabada style winter soup, prepared with white beans, carrots, potatoes, and spicy Chorizo sausage.
Recipe Intro
During the autumn and winter seasons, I enjoy preparing Spanish-style soups and stews. I often purchase tasty, piquant Chorizo or other flavoured and smoky sausages for these winter dishes. Key ingredients include various types of beans and vegetables available in my fridge. The focal points of these Spanish-style hearty soups are the beans and dry or semi-dry cured sausages, contributing to the winter soup’s distinct texture and smoky taste.
This hearty Spanish Fabada represents a fusion of several Spanish culinary classics: Patatas a la Riojana (a potato and sausage stew), Fabada Asturiana (bean and pork meat, sausages, blood sausage soup), and Caparrones (red beans and Chorizos soup).
In many Spanish households, bean soup is a popular dish to serve during the colder months. It is not only comforting and warming but also provides a nourishing and satisfying meal for the whole family. It is also a great option for those following a vegetarian or gluten-free diet, as it can easily be adapted to suit these dietary needs.
Ingredients & Substitutes
- beans – The main ingredient in Spanish Fabada soup is, of course, beans. The most commonly used beans are large white beans called Fabes de la Granja in Spanish, but other varieties such as black beans or red kidney beans can also be used. Opt for a single variety or mix of your choice. For a traditional touch, go for Spanish white beans. Alternatively, the easiest route is to purchase canned cooked beans โ they’re cost-effective, and the soup can be prepared in no time. The beans are a great source of protein, fibre, and other essential nutrients, making them a healthy addition to any diet.
As a substitute, chickpeas can also be used for a tasty variation.
- sausage – Another key ingredient is Spanish sausage – Chorizo, a type of cured pork sausage. This adds a unique and savoury flavour to the soup, and the fat from the chorizo gives the soup a rich and creamy texture. If Chorizo or other dry-cured sausages aren’t available, you can prepare it with smoked bacon or pancetta. The flavour will be equally good!
For a vegetarian option, skip the Chorizo and use smoked paprika for a similar smoky taste.
- vegetables – The soup also includes a variety of vegetables such as tomatoes, carrots and celery. These vegetables not only add flavour but also provide essential vitamins and minerals. Some recipes also call for the addition of other vegetables like tomatoes, peppers, and potatoes, making the soup even more nutritious and filling.
In the traditional classic recipes of Caparrones and Fabada, tomatoes are not included. However, I added them to enhance the richness of the soup and as a perfect accompaniment for dipping bread. The soup with chopped tomatoes is noticeably tastier and more indulgent.
- herbs & spices – Make sure to include sweet paprika. If you’re not using smoked bacon or cured sausages, consider adding smoked paprika for an extra layer of smokey flavour. Bay leaf and oregano serve as perfect complements to the tomato sauce. Additionally, saffron is optional, but it does contribute an extra layer of flavour for that authentic Spanish touch.
Cooking Tips
Spice up the heat: Adjust the level of spiciness by varying the amount of hot smoked paprika or chorizo slices. For those who enjoy a bolder kick, consider adding an extra pinch of hot paprika or chilly during the last few minutes of cooking.
Last steps: When adding the final ingredients like herbs and saffron, do so in the last 10 minutes of cooking. This ensures the flavours meld together without losing their individual characteristics.
Resting period: Allow the finished soup to sit for about 30 minutes before serving. This helps the flavours to fully develop, resulting in a more satisfying and enjoyable eating experience.
Veggie variety: Feel free to experiment with additional vegetables based on personal preference or seasonal availability. Bell peppers, leeks, or even a handful of spinach can introduce new dimensions to the dish, making it even more versatile and suited to your taste.
Freezeing: This Spanish Fabada-inspired soup is perfect for making in big batches. Cook up a large pot and, once it’s cooled down, divide it into plastic containers and pop them in the freezer. This way, you’ve got tasty meals ready to go whenever you need them. Freezing won’t mess with the delicious flavours; in fact, it lets them mingle and get even better. When hunger strikes, just heat up your frozen batch for a quick and easy, yet satisfying, meal.
Serving & Presentation
When serving your Spanish bean and chorizo sausage soup, make it a feast for the eyes and taste buds. Pour the delicious soup into deep bowls, showing off its rich colours and tempting smells. Sprinkle a bit of fresh parsley on top to make it look and taste even better.
Serve the soup with some warm, crusty bread โ perfect for dipping and enjoying every bit.
Another perfect addition – have some grated Manchego cheese on the side for people to add as they like.
You can serve it as a hearty main meal due to its richness. Alternatively, if you cook it a bit longer to let the liquid evaporate, it transforms into a wonderful side dish that pairs excellently with meats. And when setting the table, add a bit of Spanish flair with colourful napkins or table runners to make the meal feel extra special. Enjoy your Spanish bean and chorizo sausage soup!
Recipe Card
Spanish Bean & Sausage Soup
Ingredients
- 10 slices chorizo
- 100 g pancetta - optional
- 1 can white beans - 400ml can
- 2 carrots
- 1 potato - medium size
- 1 can chopped tomato - 400ml can
- 1 tbsp tomato paste
- 2 tbsp chopped parsley
- 2 bay leaf
- 1 tsp oregano
- pinch of saffron
- 1 onion
- olive oil
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- salt, black pepper - to taste
Instructions
- Dice the pancetta into small cubes, thinly slice the carrot into half-moons, and cut the potato into small pieces.
- In a large pot heat some oil and fry onions on medium heat for about 2 minutes, then add meat and fry for another 2-3 minutes.
- Now add about 1 litre of water, potato cubes , sliced carrots, bay leaf and cook for about 30 minutes. Add water if needed.
- In the last 10 minutes add chopped tomato, tomato puree, all herbs, salt, sugar, salt, black pepper, paprika, and saffron.
- When done leave it to sit for about 30 minutes then serve with fresh bread and grated Manchego cheese.