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Portuguese Bean Soup Recipe (A Soul-Satisfying Masterpiece)

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Dive into a world of hearty warmth and rich flavors with our Portuguese Bean Soup recipe, a rustic bowl of comfort straight from the sun-kissed shores of Portugal. Journey through layers of savory sausage, tender beans, and vibrant vegetables, each simmering step infusing the broth with a symphony of Mediterranean spices. The splash of tomato and hint of garlic dance in harmony, creating a soul-satisfying masterpiece. Embrace the tradition, savor the robustness, and let this Portuguese Bean Soup transport you to culinary bliss!

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

Portuguese Bean Soup Recipe

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.

Portuguese Bean Soup recipe

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.
Ingredients of soup

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.
Portuguese Bean Soup Recipe

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.
Portuguese Bean Soup Recipe

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.
Healthy soup

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.
Portuguese Bean Soup

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.
Healthy soup

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.
Portuguese Bean Soup recipe

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.
Healthy soup

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.

TIPS

  • Use linguica sausage for an authentic Portuguese flavor.
  • Add a splash of red wine vinegar for a tangy kick.
  • For added texture, mix in some chopped kale or cabbage.
  • Simmer the soup slowly to allow the flavors to meld.
  • Garnish with fresh chopped parsley for a pop of color and freshness.
  • Serve with a side of crusty bread for dipping.
  • Make a large batch and freeze portions for later.
  • Experiment with different beans like kidney or pinto for variety.
  • For a richer soup, add a dollop of sour cream or yogurt before serving.
Portuguese Bean Soup Recipe (A Soul-Satisfying Masterpiece)

Portuguese Bean Soup Recipe (A Soul-Satisfying Masterpiece)

0 from 0 votes
Course: Soup Recipes
Servings

6

servings
Prep time

20

minutes
Cooking time

2

hours 

40

minutes
Calories

250

kcal

Portuguese Bean Soup is a hearty and flavorful dish that embodies the essence of Portuguese cuisine. This traditional recipe combines linguica sausage, tender ham hock, and various vegetables, including potatoes, carrots, celery, and cabbage.

Ingredients

  • 1 1 Ham Hock

  • 10 Ounce 10 Linguica Sausage, Sliced

  • 1 1 Onion, Minced

  • 64 Fl.Ounce 64 Water

  • 4 4 Potatoes, Peeled And Cubed

  • 2 2 Celery Rib, Chopped

  • 2 2 Carrots, Chopped

  • 15 Ounce 15 Stewed Tomatoes

  • 8 Ounce 8 Tomato Sauce

  • 1 1 Garlic Clove, Minced

  • 1/2 Head 1/2 Cabbage, Thinly Sliced

  • 15 Ounce 15 Kidney Beans

Step-By-Step Directions

  • Initial Prep
    Gather your ingredients. It includes linguica (Portuguese sausage), onion, ham hock, water, celery, potatoes, tomato sauce, carrots, stewed tomatoes, garlic, cabbage, and kidney beans.
  • Cooking the Meats and Onion
    A Dutch oven with high heat should be used to cook the ham hock, onion, and linguica. The mix should be watered down.
  • Simmer
    Reduce the heat to medium-low after bringing the mix to a boil. Cook everything for 1 hour in a Dutch oven covered with a lid. As a result of this step, your soup will have a flavorful base thanks to the flavors of the meats and onions infusion.
  • Chop and Return Meat
    After simmering, remove the ham hock from the Dutch oven. Separate the meat from the bone, chop it into bite-sized pieces, and then return it to the soup.
  • Adding Vegetables And Tomatoes
    The soup is now ready to serve. Add the celery, stewed tomatoes, potatoes,  tomato sauce, carrots, and garlic to the soup and mix well. Continuing to simmer it for 1 1/2 hours, cover the Dutch oven again. Ensure evenly cooked ingredients and keep them from sticking to the bottom by stirring occasionally
  • Final Additions
    Toward the end, stir in the cabbage and kidney beans. Allow the soup to cook until the cabbage has softened, about 10 minutes. It adds a fresh crunch and hearty element to the soup.
  • Serving
    Once everything is cooked to perfection, ladle the hot soup into bowls. You can garnish with fresh chopped parsley or olive oil if desired. Serve with crusty bread on the side for a complete meal.
  • EQUIPMENT LIST
  • Large Pot Or Dutch Oven
  • Knife And Cutting Board
  • Measuring Cups And Spoons
  • Ladle
  • Can Opener

Notes

  • For a smokier flavor, consider using smoked ham hock or smoked linguica sausage in the soup.
  • Adjust the seasoning to your taste preferences. You can add more garlic, herbs, or spices like paprika or bay leaves for extra depth of flavor.
  • Feel free to customize the vegetables in the soup. Adding other favorites like green beans or kale enhances the nutritional profile.
  • Soaking the kidney beans overnight and discarding the soaking water can help reduce the gas-producing compounds.
  • If you prefer a thicker consistency, mash some cooked potatoes or beans with a fork or blend a portion of the soup using an immersion blender.
  • This soup tends to develop more flavor as it sits, so consider making it in advance or allowing it to simmer longer for even more delicious results.
  • Leftovers can be stored in the refrigerator for a few days, and the flavors tend to intensify over time.
  • Serve the Portuguese Bean Soup with crusty bread or cornbread for a complete and satisfying meal.
  • Remember to remove the ham hock from the soup before serving, as it is typically used for flavoring and not meant to be consumed entirely.
  • Enjoy this soup as a comforting and nutritious option during cooler weather or whenever you crave a taste of Portugal’s culinary heritage.

Nutrition Table 

Nutrition table

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