This is a hearty Spanish bean soup loaded with chorizo, salt pork, ham hocks, and garbanzo beans simmered in a savory, saffron-infused broth. The combination of rendered pork fat and saffron creates deep, complex flavor in about 2 hours of hands-off cooking.
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In a large pot or Dutch oven on medium heat, add the diced salt pork and cook until lightly browned.
Add the sliced chorizo and cook until all the fat has rendered out.
Add the diced yellow onions, bay leaves, minced garlic, and chopped fresh oregano. Cook until the onions are soft.
Pour in the chicken stock.
Add the ham hocks and season with chicken bouillon powder, sazón, and black pepper to taste.
Bring the soup to a boil, then reduce the heat to medium-low, cover, and cook for 90 minutes.
Add the drained garbanzo beans and chunked yellow potatoes to the pot.
Cover and cook for another 30 minutes, or until the potatoes are fork-tender.
Remove the ham hocks and bay leaves before serving.
Serve hot with warm, buttered Cuban bread.
Cool completely and refrigerate in airtight containers up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop over medium heat; add broth if thickened.
large pot or Dutch oven (5-quart minimum)
Yes. This soup tastes even better the next day once flavors meld. Cool completely, refrigerate up to 4 days, and reheat gently on the stovetop over medium heat, stirring occasionally.
Use ham bone, smoked turkey legs, or beef marrow bones for similar depth. Add 1–2 extra tablespoons of chicken bouillon powder if using milder substitutes to maintain savory intensity.
Pierce a potato chunk with a fork after 30 minutes; it should slide through with no resistance. Do not overcook or they will break apart and cloud the broth.
Saffron adds authentic Spanish flavor and subtle earthiness. Omit it or substitute a pinch of turmeric, though the soup will taste noticeably different.
Yes, freeze up to 3 months in airtight containers. Thaw overnight in the refrigerator and reheat on the stovetop. Remove ham hocks before freezing.
