Portuguese Bean Soup Recipe (A Soul-Satisfying Masterpiece)

Immerse yourself in a taste expedition, journeying to the heart of Portugal with every spoonful of our heartwarming Bean Soup. This Portuguese Bean Soup Recipe has robust delight, vibrant flavors, captivates your palate, transporting you to the sun-dappled streets of Lisbon. 

An orchestra of rich, earthy beans and succulent chorizo harmonizes with fragrant herbs, creating a symphony that resonates with centuries of culinary heritage.

This Portuguese masterpiece, as visually arresting as delicious, invigorates with its stunning medley of colors.

Every ingredient paints a story, encapsulating the soulful allure of Portuguese cuisine. Embark on this gastronomic voyage and uncover the secrets of a dish cherished by generations.

In the comfort of your kitchen, experience the intoxicating allure of Portugal’s authentic Bean Soup. A recipe not just for nourishment but for a moment of connection with a culture steeped in rich culinary traditions.

Brace for the ultimate adventure, indulge, relish, and let the vibrant flavors dance in celebration on your tongue.

What Is Portuguese Bean Soup?

Portuguese Bean Soup is a hearty, traditional dish rooted in Portugal’s rich culinary history. It’s a symphony of diverse flavors featuring a robust blend of kidney beans, chopped vegetables, and savory chorizo sausage. 

The vibrant soup is infused with a medley of aromatic herbs and spices and delivers a comforting warmth perfect for any season.

Its depth of flavor and rustic simplicity are a testament to Portugal’s love for wholesome, satisfying meals.

Every spoonful offers a delightful experience reminiscent of the country’s picturesque countryside and warm, inviting kitchens.

Can You Vary The Recipe With Other Ingredients? 

The versatile nature of Portuguese Bean Soup allows for various modifications to cater to specific dietary preferences. Here’s how:

• Keto: Replace beans with low-carb vegetables like cauliflower or zucchini. You can add more meat or tofu for increased protein.
• Paleo: Use fresh, organic ingredients and substitute chorizo with a homemade paleo sausage. Omit beans if strict paleo, but green beans can be an acceptable substitute for some.
• Gluten-Free: This soup is naturally gluten-free if your chorizo or other sausage is gluten-free. Always check the labels to be sure.
• Whole30: Use Whole30-compliant sausage and broth. Omit beans and add more vegetables, like bell peppers, zucchini, or sweet potatoes.
• Vegetarian/Vegan: Omit the chorizo and replace it with a vegan alternative, or add extra beans for protein. Use vegetable broth instead of chicken broth. If the recipe calls for Worcestershire sauce, use a vegan version or omit it.

Recipe Directions

• Combine the ham hock, minced onion, linguica sausage and water in a Dutch oven or large soup pot. Place the pot over medium heat.
• Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 1 to 2 hours. It will allow the flavors to meld together and the meat to become tender.
• Carefully remove the ham hock from the pot and place it on a cutting board. Using a knife, chop the meat into small, bite-sized pieces. Discard any excess fat or bone. Return the chopped meat to the soup.
• Add the peeled and cubed potatoes, chopped celery, chopped carrots, stewed tomatoes, and tomato sauce to the pot. Stir well to combine. Simmer the soup for 20-30 minutes or until the vegetables are tender.
• Stir in the thinly sliced cabbage and kidney beans. Cook the soup for another 10-15 minutes or until the cabbage has softened to your desired texture.
• Taste the soup and adjust the seasoning with salt, pepper, or any additional herbs or spices according to your preference.
• Remove the Dutch oven from the heat once the cabbage has softened and the flavors have melded together.
• Serve the Portuguese Bean Soup hot and enjoy its comforting flavors. Optionally, garnish with fresh herbs, such as parsley or cilantro, for added freshness.

Variations, Add-Ons, And Toppings

The beauty of Portuguese Bean Soup lies in its versatility. Here are some ways to vary, enhance, or garnish your soup:

Variations

• Meats: You can replace or supplement the linguica with smoked or cured meats. Chorizo, ham, or bacon can add interesting flavor profiles.
• Beans: While kidney beans are traditional, you can experiment with other beans like pinto, black, or cannellini beans.
• Vegetables: Feel free to add other veggies you have on hand. Green bell peppers, turnips, or kale could be excellent additions.

Add-Ons

• Spices: Add a kick with some red pepper flakes or paprika. A bay leaf or two can also provide a depth of flavor.
• Wine: A splash of white or red wine can add complexity and richness to the broth.

Toppings

• Fresh Herbs: Sprinkling freshly chopped parsley, cilantro, or even some green onions can add a vibrant contrast to the hearty soup.
• Cheese: A bit of grated Pecorino Romano or Parmesan cheese can add a delicious salty, umami touch.
• Croutons: Homemade croutons could add a delightful crunch to your soup.
• Olive Oil: A drizzle of good-quality olive oil just before serving can add a layer of richness and tie in with the Portuguese theme.

Can I Make Soup In A Slow Cooker Or Instant Pot?

You can prepare Portuguese Bean Soup Recipe in a slow cooker and an Instant Pot.

Slow Cooker Directions

• Brown the linguica and ham hock in a skillet over medium-high heat. Remove and place them in the slow cooker.
• In the same skillet, sauté the onions until translucent. Add them to the slow cooker.
• Add the remaining ingredients, except the cabbage and kidney beans, into the slow cooker.
• Cover and cook on low for 7-8 hours or high for 4-5 hours.
• An hour before serving, remove the ham hock, separate the meat from the bone, chop it, and return it to the slow cooker.
• Add the cabbage and kidney beans and cook until the cabbage is tender.
• Taste and adjust seasoning as needed before serving.

Instant Pot Directions

• Using the sauté function, brown the linguica and ham hock in the Instant Pot. Remove and set aside.
• In the same pot, sauté the onions until translucent.
• Return the linguica and ham hock to the pot and add the remaining ingredients, except the cabbage and kidney beans.
• Close the lid and cook on Manual High Pressure for about 15 minutes.
• Allow Natural Pressure Release for 10 minutes, then do a Quick Release for any remaining pressure.
• Open the pot, remove the ham hock, separate the meat from the bone, chop it, and return it to the pot.
• Add the cabbage and kidney beans and use the sauté function to cook until the cabbage is tender.
• Taste and adjust seasoning as needed before serving.

Can I Use Store-Bought Broth, Or Should I Make My Own?

Both options can work well depending on your needs and preferences.

Store-Bought Broth

• It is a great time-saving option. Look for a high-quality, low-sodium broth that allows you to control the salt level in your soup. Various options are available, including chicken, beef, and vegetable broths, so you can choose based on your preference and the flavor profile you desire for your soup.

Homemade Broth

• If you have the time, making your broth can significantly enhance the flavor of your Portuguese Bean Soup. Homemade broths often have a deeper, richer flavor than store-bought versions. You can make the broth from leftover bones, vegetables, and herbs, making it a cost-effective and waste-reducing option.

How To Serve?

• Crusty Bread: A slice of warm, crusty bread or a roll is perfect for dipping into the soup and soaking up its flavors.
• Salad: A light, refreshing salad can balance the heartiness of the soup. Try a simple green salad with a vinaigrette dressing or a tomato and cucumber salad for a Mediterranean touch.
• Cheese: Sprinkle shredded cheese on top of the soup for added flavor. A hard, aged cheese like Parmesan or Pecorino Romano would work well.
• Wine: A light red or a robust white could pair nicely with the soup if you enjoy wine with your meal.
• Garnish: Remember a final garnish before serving. A sprinkle of fresh parsley or cilantro, a drizzle of good-quality olive oil, or a turn of freshly cracked black pepper can all add a final touch of flavor and presentation to your bowl.
• Serving Bowl: Serve the soup in a deep bowl to keep it hot for longer and make it easier to eat. A soup spoon and a bread plate on the side would complete the table setting.

Perfect Side Dishes

• Crusty Bread: Warm, crusty bread like a baguette or sourdough is perfect for soaking up the flavorful broth. A traditional Portuguese cornbread (Broa de Milho) would also be an excellent accompaniment.
• Green Salad: A simple green salad with a light vinaigrette can provide a refreshing counterpoint to the rich, hearty soup.
• Roasted Vegetables: Roasted root vegetables like carrots or parsnips can complement the earthy flavors in the soup.
• Grilled or Steamed Asparagus: Lightly seasoned and either grilled or steamed, asparagus makes a great side dish that doesn’t overpower the soup.
• Cheese Plate: A selection of Portuguese cheeses, like Azeitão, Serra da Estrela, or Ilha, can add an authentic touch if serving the soup as part of a larger Portuguese meal.
• Olives and Pickles: A small side dish of marinated olives or pickles can provide a tangy contrast to the soup’s flavors.

Storage And Make Ahead

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through.
• Freezing: Portuguese Bean Soup freezes well. Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make Ahead: This soup is perfect for making ahead. Prepare the soup as directed, allow it to cool, then store it in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to thin it out.

What Can We Do With Leftovers? 

Portuguese Bean Soup is an excellent dish for leftovers, given its versatility and robust flavors that only improve with time. Here are several ways to enjoy any remaining soup:

• Lunch Reheat: Reheat a serving for a quick, satisfying lunch or dinner.
• Baked Eggs: Pour the soup into a baking dish, make a few wells, crack eggs, and bake until the eggs are set for a Portuguese-inspired shakshuka.
• Pasta Sauce: Thicken the soup slightly and use it as a sauce for pasta or grains.
• Stuffed Peppers: Use the soup as a stuffing for bell peppers, top with cheese, and bake.
• Pot Pie Filling: Use it for a rustic pot pie, topped with a puff pastry or biscuit dough.
• Taco/Burrito Filling: The beans and sausage in the soup could work well as a filling for tacos or burritos.
• Freeze: Freeze leftover soup in portioned containers for future easy meals. Remember to leave some space in the container for expansion during freezing.

Nutrition Table