Sopa Espanola

Name: Sopa Espanola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 lb. chorizo (Spanish sausage); 2 cans garbanzo beans; 1 pkg. frozen chopped spinach; 1 jar whole pimento; 4 Tbsp. oil; 1 tsp. pepper; 1 Tbsp. garlic powder; 1 Tbsp. cumin; 1 onion, chopped; 2 c. water

Eats Now Editorial Team · General

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Sopa Espanola – a delicious recipe with chorizo, garbanzo beans, spinach, pimento, oil, pepper. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 lb. chorizo (Spanish sausage)
2 cans garbanzo beans
1 pkg. frozen chopped spinach
1 jar whole pimento
4 Tbsp. oil
1 tsp. pepper
1 Tbsp. garlic powder
1 Tbsp. cumin
1 onion, chopped
2 c. water

1
Chop chorizo; fry 5 minutes in oil.
2
Add cumin, garlic powder, salt, pepper and onion.
3
Fry until onion is transparent.
4
Add 2 cups of water; bring to a boil.
5
Add garbanzos and spinach; bring to boil again.
6
Let simmer for half an hour.
7
Carefully stir in pimento, cut into slices.
8
Serve with hot bread.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. chorizo (Spanish sausage), 2 cans garbanzo beans, 1 pkg. frozen chopped spinach, 1 jar whole pimento, and more.

Yes, Sopa Espanola falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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