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.

Argentine Bean Soup - Locro de Porotos Recipe

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

The Argentine Flavor Profile

Choosing the Right Chorizo

The Secret to Creamy Bean Soup

Traditional vs. Quick Method

Serving Suggestions