Lolly's Spanish Bean Soup

Lolly Ivey-Bellamy


Our home town is Tampa Bay and we always visit our favorite restaurants when we go home. One is La Tropicana Cafe in Ybor City, where we have enjoyed the Devil Crabs and Spanish Bean Soup for many years.
This recipe is my version of the soup. Please enjoy.


★★★★★ 2 votes

1 Hr
30 Min
Stove Top


  • 2 can(s)
    garbanzo beans aka chick peas (drained & rinsed)
  • 2 large
    white potatoes (peeled & chopped)
  • 1 large
    yellow or white onion (peeled & chopped)
  • 1/2 lb slice
    your favorite cooked ham (chopped)
  • 1 pkg
    5.5 oz dry spanish dry chorizos (sliced thin)
  • 2 large
    cloves of fresh garlic (minced)
  • 1 pkg
    spanish seasoning (vigo's spanish flavoring)
  • 8 c
  • 4 tsp
    tone's chicken base or chicken broth to equal liquid

How to Make Lolly's Spanish Bean Soup


  1. You will need a large Saute Pan with Lid.
  2. Coat pan with Olive Oil, about 2 Tablespoons.
  3. Add chopped potatoes, chopped onion and minced garlic. Saute till soft.
  4. Add drained and rinsed beans, chopped ham, sliced chorizos, chicken broth and spanish seasoning.
  5. Cover and Simmer all together for 15 minutes, stirring occasionally.
  6. Let it rest for the flavors to blend. You will need NO salt if you use chicken base and spanish seasoning. I do add fresh ground Pepper Corn Medley before serving.
  7. This is best served with fresh Cuban Bread or French Bread if Cuban is not available.

Printable Recipe Card

About Lolly's Spanish Bean Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Spanish
Dietary Needs: Diabetic, Dairy Free, Soy Free
Other Tag: Quick & Easy

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