Dixie Lily Spanish Bean Soup Mix: Hearty Tampa-Style Soup

Dixie Lily Spanish Bean Soup Mix makes a hearty, tomato-rich soup with tender beans, smoky ham, Spanish-style chorizo, and potatoes. This version is inspired by the Spanish bean soups served around Tampa, Florida, while recognizing that family recipes and the contents of packaged mixes can vary. A long, gentle simmer gives the beans time to soften and lets the smoky, savory broth come together.

Ingredients

1 package Dixie Lily Spanish Bean Soup Mix, about 16 oz (454 g), sorted and rinsed; reserve any seasoning packet that comes with it
1 smoked ham hock, about 1 lb (454 g)
6 oz (170 g) fully cooked Spanish-style chorizo, sliced into ¼-inch (6 mm) rounds
1 tablespoon (15 ml) olive oil
1 medium yellow onion, about 5 oz (150 g), finely chopped
4 garlic cloves, about 12 g, minced
1 can tomato sauce, 8 oz (227 g)
8 cups (1.9 L) water
4 cups (950 ml) low-sodium chicken broth
1 dried bay leaf, about 0.2 g
1 teaspoon (2 g) smoked paprika
½ teaspoon (1 g) ground cumin
1 pinch saffron threads, about 0.05 g, optional
1 medium russet or yellow potato, about 8 oz (225 g), peeled and cut into ½-inch (1.3 cm) cubes
½ teaspoon (3 g) fine salt to start, plus more to taste
¼ teaspoon (0.5 g) black pepper
1 tablespoon (15 ml) red wine vinegar, for finishing
2 tablespoons (8 g) chopped flat-leaf parsley, for serving

Instructions

Soak the mix. Spread the dry mix on a tray and pick out any small stones or damaged beans. Rinse it under cool water, put it in a large bowl, and cover with at least 3 inches (7.5 cm) of water. Leave it to soak for 8 hours or overnight. Drain and rinse well before cooking. If the package directions specify a different soaking method, follow those directions; some mixes may contain ingredients that need different timing.
Brown the chorizo and soften the aromatics. Heat the olive oil in a large heavy soup pot or Dutch oven over medium heat. Add the chorizo and cook for 3 to 4 minutes, turning once, until it releases some of its paprika-colored fat and takes on a little browning. Transfer it to a plate, leaving the oil in the pot. Add the onion and cook for 5 to 6 minutes, stirring, until softened. Stir in the garlic, smoked paprika, cumin, and saffron, if using, and cook for 30 seconds. Keep the heat moderate so the garlic and spices do not scorch.
Build the soup base. Pour in the tomato sauce and stir, scraping up the browned bits from the bottom of the pot. Add the drained bean mix, ham hock, water, broth, and bay leaf. Add the reserved seasoning packet if the mix includes one, checking its label before adding extra salt. Bring the pot just to a boil, then lower the heat until the soup holds a gentle simmer. Cover partially, leaving the lid slightly ajar, and cook for 1 hour 45 minutes. Stir every 25 to 30 minutes and check that the beans remain covered by liquid; add hot water a cup at a time if needed.
Check the beans and cook the potato. After the initial simmer, taste a few of the largest beans. They should be beginning to soften but may still have a firm center. Stir in the potato cubes and return the chorizo to the pot. Simmer uncovered for about 25 minutes, stirring occasionally, until the potatoes are tender and the beans are creamy through the center. If the beans are still firm, keep simmering and check every 10 to 15 minutes; the exact time depends on the mix and how old the dried beans are.
Check the ham and finish the broth. Lift out the ham hock. Check the thickest meaty part with a food thermometer, avoiding the bone: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. Let it rest on a plate for at least 3 minutes, then pull off the meat, discard the skin and bone, and return the meat to the pot. Remove the bay leaf. Stir in the salt, pepper, and red wine vinegar. Taste the broth and adjust salt, pepper, or vinegar gradually; a small splash of vinegar should brighten the soup without making it taste sour.
Rest briefly and serve. Turn off the heat and let the soup stand for 10 minutes so the broth settles and thickens slightly. If it is thicker than you like, stir in hot water or broth a little at a time. Ladle into warm bowls and finish with chopped parsley.

Tips

Check the package before soaking. The exact contents and instructions can differ by mix. If the bag contains rice, pasta, or a small seasoning packet, follow its directions for when those components go in; rice and pasta added too early can turn mushy during a long bean simmer.
Keep the simmer gentle. A hard boil can split beans and make the outside soft before the centers are done. If the liquid is bubbling vigorously, lower the heat. Older beans may need extra time, so judge doneness by tasting rather than relying only on the clock.
Use low-sodium broth and delay extra salt. Ham hocks, chorizo, and seasoning packets can all be salty. Starting with just a little salt gives you room to adjust at the end, once the meat and broth have flavored the pot.
Choose the right chorizo. This recipe calls for fully cooked Spanish-style chorizo, which is firm and easy to slice. Mexican fresh chorizo is a different, raw sausage; if using it, remove it from its casing and cook it thoroughly before adding the onions. Avoid adding raw sausage as if it were ready-to-eat.

Serving Suggestions

Serve the soup hot in deep bowls, with parsley and a little extra black pepper. Crusty bread, Cuban bread, or toasted slices of sourdough are useful for soaking up the tomato-and-bean broth. A simple green salad with a sharp vinaigrette balances the soup’s smoky richness without competing with its flavor. For a fuller table, offer sliced avocado, lime wedges, or a small dish of chopped onion on the side so everyone can finish a bowl to taste.

This is a substantial main-course soup, especially when the bowls include a mix of beans, potato, and pieces of ham. If serving it as one part of a larger meal, ladle smaller portions and pair it with rice or a vegetable side. The broth thickens as it sits, so keep a pitcher of hot water or broth nearby for loosening individual bowls. Add liquid a little at a time; too much can dilute the smoky tomato flavor.

Variations

Make it without pork: Leave out the ham hock and chorizo, and use vegetable broth. For a smoky note, add an extra ½ teaspoon (1 g) smoked paprika and 1 teaspoon (5 ml) olive oil near the end. The soup will be less meaty and its broth will have a lighter body, but the beans and tomato still make a satisfying base. Taste carefully before adding salt, especially if the package includes seasoning.

Use another smoked meat: A smoked turkey leg can stand in for the ham hock. Simmer it with the beans and remove the meat once tender. Check poultry at the thickest part with a thermometer; the USDA FSIS safe minimum for poultry is 165°F (74°C). You can also omit the meat and use extra vegetables, such as diced carrot or celery, but add vegetables that soften quickly later in the cooking so they do not disappear.

Adjust the heat: Add ¼ teaspoon (0.5 g) crushed red pepper with the paprika, or serve hot sauce at the table. For a milder pot, keep the pepper out and choose a mild, fully cooked chorizo. A little heat works well with the tomato and smoked paprika, but it can overwhelm the more delicate flavor of the beans if added too freely.

Make the broth thicker: Once the beans are tender, mash a small ladleful of beans against the side of the pot and stir them back in. This thickens the soup without flour or cream. If the mix contains grains or pasta, they may also thicken the broth as they cook, so check the package and add liquid as needed.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided into shallow, covered containers so they cool more quickly. Keep the soup refrigerated for 3 to 4 days. The beans continue to absorb liquid in storage, so the next day’s soup may be much thicker; add water or broth when reheating. For longer storage, freeze in meal-size containers for up to 3 months for best quality, leaving a little room at the top for expansion. Thaw overnight in the refrigerator when possible.

Reheat only the portion you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of water or broth if needed and heat until the soup reaches 165°F (74°C) throughout. Bring stovetop portions to a steady simmer, then check the temperature in several places, especially around pieces of meat. Avoid repeatedly cooling and reheating the whole pot; portioning leftovers makes it easier to reheat safely and helps preserve the beans’ texture.

Frequently Asked Questions

Do I have to soak Dixie Lily Spanish Bean Soup Mix?

For this recipe, yes: the mix is soaked for 8 hours, then drained before cooking. Soaking helps the beans start evenly and reduces the time they need on the stove. Check the package first because the blend and its instructions may vary. If the label gives a specific quick-soak method or says a component should not be soaked, use the package directions for that component.

Can I cook the soup without soaking the beans overnight?

You can use a quick soak if you have time to bring the rinsed mix and plenty of water to a boil, simmer it for 2 minutes, turn off the heat, cover it, and leave it for 1 hour before draining. Then continue with the recipe, allowing extra simmering time and checking the beans often. This is not an instant shortcut: beans that are old or especially large may still take longer to become tender.

How do I know when the beans are done?

Taste several beans from different parts of the pot, including the largest ones. They should be tender all the way through, without a chalky or hard center, while still holding their shape. If the potatoes are ready before the beans, scoop them out temporarily and keep simmering the beans; return the potatoes near the end. Add extra hot liquid if the pot is getting too thick.

Can I make this in a slow cooker?

Yes, but first soak and drain the mix as directed, and brown the chorizo, onion, and garlic in a skillet for better flavor. Transfer them to the slow cooker with the ham hock, tomato sauce, broth, water, and seasonings. Cook on low until the beans are tender, checking the mix’s package guidance and your cooker because timing varies. Add the potato during the final 1 to 2 hours so it does not become excessively soft. Check the ham hock with a thermometer as described above.

What if my soup is too salty or too thick?

If it is too thick, stir in hot water or low-sodium broth until it reaches the consistency you want. If it tastes too salty, dilute it with unsalted water or broth and add a little more vinegar to restore brightness. Avoid trying to correct saltiness by adding a raw potato and expecting it to remove the salt; it will not reliably do that. Next time, omit added salt until the end and check whether the mix includes a salty seasoning packet.

Can I use canned beans instead of the dry soup mix?

You can make a related quick soup, but it will not cook in the same way as this recipe. Use about 6 to 7 cups (1.4 to 1.7 L) of drained canned beans in place of the dry mix, reduce the liquid to about 6 cups (1.4 L), and simmer the ham hock with the tomato and broth until tender before adding the beans and potato. Add the canned beans for the last 20 to 30 minutes so they heat through without falling apart. The soup will have less of the varied texture that comes from the packaged dry mix.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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