This Cuban-style chickpea soup (sopa de garbanzos) is hearty and flavorful. It’s made with smoked pork shanks, canned chickpeas, vegetables, and spices—all simmered together to create a rich, satisfying soup that tastes like it’s been cooking all day.

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What’s great about this recipe
- Budget-friendly: Made with canned chickpeas, affordable vegetables, and a humble cut of meat like smoked pork shanks or ham hocks.
- Wholesome and filling: Packed with beans, veggies, and potatoes—this is a hearty, stick-to-your-ribs soup that feels satisfying without being heavy.
- Great for meal prep: This soup stores well and tastes even better the next day, making it a solid choice for lunches or make-ahead meals.
- No pressure cooker needed: Canned chickpeas keep things easy and eliminate long soaking or cooking times without sacrificing flavor or texture.
Ingredients you’ll need

🛢️ We use olive oil to sauté the vegetables that make the flavor base (the sofrito).
🥕 Produce – Onion, carrot, celery, and garlic make up the classic soup base and build layers of flavor as they cook. Potatoes are hearty and help thicken the broth.
🍖 Pork – Smoked ham hocks, pork shanks, or a meaty ham bone bring a deep, smoky flavor that makes this soup stand out. Use what you have or what’s available at your market.
🥫 Pantry – Canned chickpeas keep things easy while still delivering great flavor and texture. Just be sure to rinse them well before using. Tomato paste gives the broth a rich color and savory boost.
🧂 Seasoning – A simple mix of salt, dried oregano, cumin, and black pepper are typical spices used in Cuban cooking. Nothing fancy—just the right combo to add plenty of flavor to the pork and chickpeas.
🫗 Broth and Water – A mix of chicken broth and water creates a flavorful broth that’s not too salty, especially with the smoked meat and seasonings already in play.
📖See the recipe card for quantities and preparation.
Prep work tips and notes
- Get everything prepped before you start. Things move quickly in the beginning of this recipe, so it helps to have all your ingredients ready to go. Glass nesting bowls are great for organizing and streamlining the process.
- Dice the vegetables evenly. Keep the onions, carrots, and celery roughly the same size so they cook at the same rate. Dice the potatoes into bite-sized pieces.
- Keep cut potatoes in cold water. If you prep them ahead of time, place them in a bowl of cold water to prevent browning.
- Rinse to control salt. Give the pork shanks a quick rinse and pat them dry. Drain and rinse the chickpeas in a large strainer under cold water. Both steps help manage the salt level in the soup.
How to make chickpea soup (sopa de garbanzos)

- Sauté the vegetables: Heat olive oil in a large pot over medium. Add onions, carrots, and celery. Cook for 3–4 minutes, stirring often.

- Add flavor base: Add garlic, tomato paste, salt, oregano, cumin, and black pepper. Cook for 1 minute, stirring to combine.

- Add pork and liquids: Add smoked pork shanks, chicken broth, and water. Stir and bring to a boil. Lower heat, cover, and simmer for 30 minutes.

- Add chickpeas: Remove pork to cool. Add drained chickpeas to the pot. Raise heat to a simmer, then lower and cover again.

- Return meat and add potatoes: Chop the pork and return it to the pot. Add diced potatoes. Cover and cook 30–35 minutes until potatoes are tender.

- Serve: Taste and adjust salt if needed. Serve hot, garnished with chopped parsley if using.
Substitutions and variations
- Lower the salt if needed. Use low-sodium broth and canned chickpeas if you're watching your salt intake. You can also reduce the added salt in the recipe and adjust to taste at the end.
- Swap the oil. Olive oil adds great flavor, but avocado oil, canola oil, vegetable oil, or even lard can be used depending on what you have and your flavor preference.
- Add more spice. A pinch or two of paprika (sweet or smoked) adds warmth and color. Some cooks also like to stir in a packet of Sazón Goya for an all-in-one seasoning boost—just be mindful of added salt or MSG in the mix. If using Sazón, you may want to cut back slightly on other spices or salt.
- Change up the meat. If pork isn't an option, a smoked turkey leg or meaty turkey wing makes a good substitute. It still gives that rich, smoky base without pork.
- Use a different potato. We used russet, but Yukon gold or red potatoes work too. Just note that waxier varieties will hold their shape more and may not break down as easily to help thicken the soup.
- Skip the meat. For a vegetarian version, leave out the smoked pork and use vegetable broth. Add extra seasoning to make up for the missing smokiness—try a little smoked paprika or a few drops of liquid smoke if desired.

Storing and reheating instructions
Refrigerate: Store leftovers in an airtight container in the refrigerator for 3–4 days. Let the soup cool before storing.
Freeze: To freeze, cool the soup quickly and transfer it to a freezer-safe container. Leave 1–2 inches of space at the top to allow for expansion. Label with the contents and date. Freeze for up to 2 months.
Reheat: Thaw in the refrigerator overnight if frozen. Reheat the soup on the stovetop over medium heat or in the microwave until hot throughout, stirring occasionally.
Food Safety Note: Don’t leave food out for more than 2 hours—1 hour if the temperature is over 90°F. Leftovers should be reheated to at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Frequently asked questions
Uncover the pot and let it simmer a bit longer so some of the liquid can cook off. You can also mash a few spoonfuls of chickpeas and potatoes, then stir them back into the soup to help thicken it.
Stir in a little broth or water until it reaches your desired consistency.
Yes. Skip the smoked pork and use vegetable broth instead of chicken broth. The flavor will be different but still delicious.
Yes, as written, this recipe is naturally gluten-free. Just double-check your broth and canned chickpeas to be sure they don’t contain any added gluten ingredients.
If you enjoyed this hearty chickpea soup, be sure to check out more of our Cuban-inspired favorites. Try potaje de lentejas (Cuban lentil stew), our comforting navy bean soup (judías), or a bowl of Cuban split pea soup (sopa de chícharos)—each one is packed with flavor and perfect for a satisfying lunch or dinner.
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📖 Recipe

Chickpea Soup (Sopa de Garbanzos)
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion finely diced
- 2 Carrots diced
- 1 Celery Rib diced
- 3–4 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- 1 teaspoon Salt
- 1 teaspoon Dried Oregano
- ½ teaspoon Ground Cumin
- ¼ teaspoon Black Pepper
- 1–1½ pounds Smoked Pork Shanks Ham Hocks, or Meaty Ham Bone, rinsed with cold water and patted dry
- 4 cups Chicken Broth
- 4 cups Water
- 3 (15 ounce) cans Chickpeas (Garbanzos), drained and rinsed
- 2 medium Potatoes about 12–14 ounces, peeled and diced into bite-sized pieces (we used a Russet potato)
- Chopped Parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- When the oil is hot, but not smoking, add the onions, carrots, and celery. Cook for 3–4 minutes, stirring frequently.
- Add the garlic, tomato paste, salt, dried oregano, cumin, and black pepper. Cook for 1 minute, stirring often.
- Add the pork shanks, chicken broth, and water. Stir well while gently scraping any bits off the bottom of the pot.
- Raise the heat to high and bring the soup to a boil, about 5–6 minutes. Once boiling, reduce the heat to medium-low, cover, and simmer for 30 minutes. Stir occasionally and adjust the heat as needed to maintain a simmer.
- Remove the pork shanks from the pot and set them on a cutting board to cool slightly.
- Add the chickpeas to the pot. Raise the heat and bring the soup back to a simmer. Then reduce the heat to medium-low, cover, and continue simmering while you prepare the pork.
- Once the pork is cool enough to handle, remove the meat from the bone. Discard the bone and any fatty pieces, then chop the meat into small pieces and return it to the soup.
- Cover and cook for 15–20 minutes, stirring occasionally. Maintain a simmer and adjust the heat if necessary.
- Add the potatoes, cover, and continue cooking for 30–35 minutes, or until the potatoes are tender and the chickpeas are soft and creamy in the center. Stir occasionally and keep at a simmer.
- Taste and adjust the salt if needed. As a reference, we did not add extra salt to ours.
- Serve hot, garnished with chopped parsley if desired. This soup goes well with white rice or a crusty piece of bread for dipping.
Notes
- Use low-sodium broth and canned chickpeas, and reduce the added salt if you're sensitive to salt. Adjust to taste at the end.
- After peeling and dicing, place the potatoes in a bowl of cold water if prepping them ahead of time to prevent browning. Drain before adding them to the soup.
- Olive oil adds great flavor, but avocado oil, canola oil, or even lard all work well for this recipe.
- To thicken the soup, mash a spoonful or two of chickpeas and potatoes and stir them back in during the final simmer.
- If the soup is too thick, stir in a little extra broth or water until it reaches your desired consistency.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Carol Scheff
How long can you keep this soup? Sometimes soup is better after a week or so. Thanks
Elizabeth
Hi Carol,
Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze the soup, cool it quickly and place in airtight, freezer-safe containers. Remember to leave an inch or two to allow for expansion. Freeze for 2-3 months.
Doug
I added some chopped green beans which I had left over and this is a great soup; warming on a cold winter day.
LIsa Hiland
Can you suggest a substitute for the pork?
Elizabeth
Maybe fully cooked smoked sausage or kielbasa, but any uncooked meat will need to be browned before the vegetables are added. Take a look at my lentil recipes you may get an idea on what to substitute, also how to brown the meat first then continue with the recipe. Go to the search bar and type in lentils and they will all show up. Good luck and thanks for stopping by.
Jo Ramdeen
This recipe has become a staple in our home- it's so good. I added a teaspoon of Smoked Paprika for a little extra flavor. The baby & the 4 year old loves it. Thank you so much for the recipe!❤
Elizabeth
Hi Jo,
Thank you for your kind comment. I'm really glad you and your family enjoy it!
Ari
16 oz per each can of chickpeas or altogether, 16 oz chickpeas?
Elizabeth
Hi Ari,
The recipe calls for three cans (16 ounces each) of chickpeas, drained and rinsed. Thanks for stopping by.