Canary Bean Soup (Sopa de Frijoles Canarios)

Frijoles CanariosI had a great time with my sister the past couple of weeks. She left yesterday and now I am getting back to my normal routine. She is a great sister and friend to me. I will miss her and look forward to seeing her again soon.

My mother always made a bean soup in Colombia called Green Bean Soup. The type of beans she used however, are not the type of green beans available in the USA. I tried to find the beans here for the longest time but I couldn’t find them anywhere.

While grocery shopping with my sister, I noticed some canary beans. I showed them to her and she thought that they looked pretty similar to the ones our mom would use in her Green Bean Soup, just not green :) So, I bought some and made the soup. Since I haven’t had Colombian green beans in a while and therefore may not recall the flavor, I wanted my sister to try the soup, as she recently lived in Colombia. I was so happy when I heard her say, “Yes, they are the same”. Well, actually she said “Si, son los mismos”. Anyway, I made the soup the same way my mom used to make it and it was fantastic!



(6-8 Servings)

  • 1 pound canary beans soaked overnight
  • 2 pounds pork ribs, cut into pieces
  • 14 cups water
  • 2 cups grated carrots
  • ½ tablespoon ground cumin
  • 1 garlic clove
  • ¼ cup onion, chopped
  • ¼ cup red bell pepper, chopped
  • ¼ cup green pepper, chopped
  • 1 scallion, chopped
  • ½ tablespoon sazon Goya with azafran
  • 1 large potato, peeled and diced
  • 1 chicken bouillon tablet
  • Salt and pepper
  • ½ cup chopped cilantro


  1. Pick through the beans and discard any debris. In a food processor, add garlic, onion, red bell pepper, green pepper and scallion.
  2. In a large pot over medium heat, add the beans, water, processed vegetables, chicken bouillon, carrots and pork ribs. Slightly cover and simmer for 1 ½ hour.
  3. Add the ground cumin, sazon Goya, cilantro and potatoes. Simmer for 30 to 40 minutes more or until the beans are tender.
  4. Season with salt and pepper. Serve with white rice and hogao on the side.
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  1. Felisha says

    Made this a few days ago, very good :) I had to use pinto beans, and I used canned beans. It def. had an amazing flavor the next day and even the day after. It was a nice fall soup :)

  2. Gerardo says

    So far every thing I’ve tried on here has worked out GREAT! So THANK YOU very much for helping me bring back some good memories from my childhood!

  3. Kitty says

    Substitute ‘White Kidney Beans’? Size may be similar but color and texture probably not nearly the same. I’ll check for Mayocoba/canary beans next time I go to the Placita Market in town. I’m sure this recipe will be very tasty like all of your recipes. Thanks

  4. Arvind Mallya says

    I bought some of the Canary beans at a farmers market and found this perfect recipe, will be making this tomorrow. I will be using a Mexican vegan chorizo sausage and see how it comes out.

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