Simple Spanish 5 Bean Soup Recipe - Visit Southern Spain (2024)

No other region in the country has such a large and delicious repertoire of Spanish soup recipes as Andalusia.

Among these types of Spanish recipes, the Spanish 5 bean soup recipe is an amazing vegetarian option for any type of family dinner or to enjoy by yourself at home.

Keep reading this article to learn how to prepare beans soup, and explore different alternatives of serving, storing, and ingredient substitutions that you can make.

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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts:

• Spanish baked bean soup

• Spanish ham and bean soup

• Caldo gallego soup

Background of the Dish

The Spanish 5 bean soup recipe was born as a way of making the most out of what you have in the pantry, so now you have the perfect excuse to open those cans of beans.

This soup is like the perfect marriage between the Spanish black bean soup recipe and the Spanish white bean soup recipe, as well as a vegan alternative to the white bean and bacon soup.

Besides that, it has everything that makes simple bean recipes great, such as garlic, tomatoes, onion, olive oil, and bell peppers.

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Things You’ll Need for Spanish 5 Bean Soup Recipe

To make the Spanish 5 bean soup recipe you need five different types of beans, vegetable broth, tomato juice, onion, and garlic as the main ingredients.

As we will show you later, you can play with the toppings and add more ingredients like the soup with bacon recipe.

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Ingredients

• 2 cans (15 ounces each) black beans
• 2 cans (15 ounces each) red kidney beans
• 1 can (15 ounces) white cannellini beans
• 1 can (15 ounces) pinto beans
• 1 can (15 ounces) chickpeas (garbanzo beans)
• 4 cups (960ml) vegetable broth
• 1 cup (240ml) tomato juice
• 2 tablespoons olive oil
• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 2 tomatoes
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste

How to Make Spanish 5 Bean Soup Recipe – Step by Step Guide

1. For the first step in this Spanish soup recipe, you have to wash and peel the vegetables. Chop the tomatoes and onion into small squares. Peel and mince the garlic.

2. After that, rinse the different beans under cold water and pass them through a strainer to remove the excess water.

3. Now grab a large pot and heat the olive oil over medium heat. Add the chopped onion, garlic, bell pepper, and sauté for about 5 minutes or until the vegetables begin to soften.

4. Then, stir in the paprika, cumin, dried thyme, and bay leaf. Cook for an additional 2 minutes to toast the spices.

5. To continue with this Spanish 5 bean soup recipe, add the diced tomatoes and cook for another 5 minutes, allowing the flavors to meld.

6. After that, add the drained and rinsed canned beans to the pot with the vegetable broth. Stir the bean soup well so everything gets properly mixed.

7. Now, bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, allowing all the flavors to meld together.

8. Then, taste the Spanish five bean soup and adjust the seasoning with salt and black pepper as needed. Remove the bay leaf before serving.

9. To finish this 5 bean soup recipe you just have to pour the soup with beans into bowls and serve them warm. You can serve the soup with bacon, ham, croutons, or by itself.

Substitution of Ingredients

Since this is an award-winning bean soup recipe we strongly encourage you to use the listed ingredients, but just like any other Spanish bean soup recipes there is some room for possible substitutions.

We recommend that you use vegetable broth for this Spanish 5 bean soup recipe due to the flavor profile, but you could use beef or chicken broth.

If you don’t like some of the beans listed then you can skip them and use more of your favorite type, or follow some of our soup recipes with beans focused on just one kind like the Spanish bean tomato soup and the Spanish black bean and corn soup.

Besides that, feel free to use your favorite herbs and spices to make this recipe for bean soup, such as rosemary, chili flakes, turmeric, dill, and cilantro.

If you want a soup that has more meat, you must try the Spanish lentil soup with chorizo or the Spanish ham and bean soup recipe.

Tips on Serving Spanish 5 Bean Soup Recipe

The Spanish 5 bean soup recipe is a super-filling soup, for that reason, the best option is to serve it warm as a main dish for lunch or dinner.

To make this the best Spanish bean soup recipe you can top it with bread croutons, toasted bread, and with shredded parmesan cheese on top.

This is a Spanish vegan bean soup, but if you don’t follow that diet then you can turn it into a Spanish bacon soup or a Spanish ham soup by using chopped ham or bacon for the toppings.

Some Spanish soup recipes that could work as side dishes or appetizers (because they are less hearty) are the Spanish bread soup and the Spanish pea soup.

How to Store Spanish 5 Bean Soup Recipe

If you are planning on storing this dish, you have to let the soup cool to room temperature once you finish making the Spanish 5 bean soup recipe.

Then, place it in a covered container (both fridge or freezer-safe according to your needs), and cover it with plastic wrap too so it doesn’t form a thick crust on top.

Then, you can store it for up to 3 days in the fridge or 30 days in the freezer (thaw it overnight in the fridge and add more water if needed while reheating).

We don’t recommend storing this soup for longer as the texture and flavor of the beans could be negatively affected.

Other bean soup recipes that you can make and store for later are the Spanish lentil soup, the Spanish bacon bean soup and the Spanish white bean soup.

Recipe Card: Spanish 5 Bean Soup Recipe