This Argentine bean soup brings the bold, smoky flavors of South American cuisine to your table. Inspired by the beloved national dish locro, this hearty soup combines creamy white beans with spicy chorizo, sweet butternut squash, and plenty of smoky paprika. It's the kind of soup that warms you from the inside out.
In Argentina, bean soups and stews are comfort food staples, especially during the cooler months. This recipe captures that spirit while being accessible enough for a weeknight dinner. The combination of tender beans, caramelized squash, and crispy chorizo creates layers of flavor and texture that make every spoonful satisfying.
The Argentine Flavor Profile
Argentine cuisine is known for its love of meat and bold, straightforward flavors. This soup embodies those characteristics:
- Smoked paprika - The signature spice that gives this soup its distinctive color and taste
- Chorizo - Adds meaty richness and spicy kick
- Cumin - Earthy undertones that complement the beans
- Butternut squash - Natural sweetness that balances the smoky heat
Choosing the Right Chorizo
This is crucial: use Spanish-style cured chorizo, not Mexican chorizo. Spanish chorizo is firm and sliceable, with a deep red color from smoked paprika. It's cured like salami and doesn't need to be cooked through - just browned for flavor.
If you can't find Spanish chorizo, good substitutes include:
- Andouille sausage (Cajun, similar smoky profile)
- Linguiça (Portuguese, slightly milder)
- Kielbasa (Polish, less spicy but good smoky flavor)
The Secret to Creamy Bean Soup
For the creamiest texture, mash about a quarter of the beans against the side of the pot before serving. This releases their starch and thickens the broth naturally without adding cream. You can also blend a cup of the soup and stir it back in.
Traditional vs. Quick Method
This recipe uses canned beans for convenience, but traditional Argentine bean soups use dried beans cooked from scratch. If you have time:
- Soak 1 pound dried white beans overnight
- Add them with the broth and simmer 1.5-2 hours
- The beans will be creamier and the broth more flavorful
Serving Suggestions
In Argentina, hearty soups like this are often served with:
- Crusty bread for dipping
- A drizzle of good olive oil
- Chimichurri sauce on the side
- A simple green salad
Argentine Bean Soup
Hearty South American soup with chorizo, white beans, and butternut squash.
Nutrition per serving
Ingredients
Instructions
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Brown the chorizo. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sliced chorizo and cook until browned and crispy on the edges, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
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Sauté aromatics. Add diced onion to the pot and cook in the chorizo fat until softened and lightly golden, about 5 minutes. Add garlic, smoked paprika, and cumin. Stir for 1 minute until fragrant.
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Add remaining ingredients. Stir in the white beans, butternut squash, broth, diced tomatoes, bay leaves, and oregano. Bring to a boil, then reduce heat to medium-low and simmer.
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Simmer until tender. Cook for 30 minutes, stirring occasionally, until the squash is fork-tender. For a thicker soup, mash some beans against the side of the pot.
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Finish and serve. Return the browned chorizo to the pot and stir to combine. Remove bay leaves. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
Recipe Notes
- Chorizo: Use Spanish-style cured chorizo, not Mexican raw chorizo.
- Vegetarian option: Omit chorizo, use vegetable broth, add extra smoked paprika.
- Storage: Refrigerate up to 5 days, freeze up to 3 months.
- Make it thicker: Mash some beans against the pot or blend 1 cup and stir back in.
Frequently Asked Questions
What is locro and how does this recipe relate to it?
Locro is Argentina's national dish, traditionally made for patriotic holidays. It's a thick stew with corn, beans, squash, and meat. This bean soup is inspired by locro but simplified for everyday cooking, keeping the essential flavors of smoky paprika, squash, and hearty beans.
What type of chorizo should I use?
Use Spanish-style cured chorizo, which is firm and can be sliced. Don't use Mexican chorizo, which is raw and crumbly. If you can't find Spanish chorizo, substitute with andouille sausage or kielbasa for similar smoky flavor.
Can I make this soup vegetarian?
Yes! Omit the chorizo and use vegetable broth. Add extra smoked paprika (2 teaspoons total) and a teaspoon of liquid smoke to replicate the smoky depth. You can also add diced smoked tofu for protein.
Can I use dried beans instead of canned?
Absolutely. Soak 1 pound dried white beans overnight, then drain. Add them with the broth and simmer for 1.5-2 hours until tender before adding the squash. This results in creamier soup with better texture.
How do I store and reheat Argentine bean soup?
Store refrigerated for up to 5 days or freeze for 3 months. The soup thickens as it sits - add broth when reheating to reach desired consistency. Reheat gently on the stovetop, stirring occasionally.
