Start by heating up the olive oil in a large pot. Use medium heat and add in a couple cubes of the recaito, which comes out to about ¼ cup. Cook for about five minutes, until the cubes begin to break apart.
Next, add your garlic, onions, and sausage. Cook all of this until the onions start to become translucent. Then, add in chickpeas, potatoes, chicken stock, and sazon. Stir that together and increase the heat until your soup starts to boil.
Then, turn down the heat and let the soup simmer for around 20 minutes. You want the potatoes to get tender, so check them by prodding them with a fork and see if it slides into the potatoes easily.
Serve the soup hot, and it’s traditionally served with buttered bread. You can add a garnish if you like, such as chives, parsley, bacon bits, or even shredded cheese and sour cream. However, Spanish bean soup is not typically served with these kinds of garnishes. Like we said, though, you can make it the way you want to suit your tastes. We’ve just provided a traditional Columbia restaurant Spanish bean soup, which is similar to what you would find in many Cuban and Columbian homes.