Authentic Portuguese Bean Soup Recipe – A Sweet Savory Medley

by Julia
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September 29, 2023

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Embark on a flavorful journey to the Iberian Peninsula with our portuguese bean soup recipe, a hearty and vibrant bowl of culinary delight. Savory sausage, tender beans, and nutritious kale come together in a robust tomato broth, creating a symphony of textures and tastes. A hint of smoky paprika and a splash of rich red wine elevate the soup to new heights, offering a taste of Portugal’s rustic charm in every spoonful. Dive in and let your palate rejoice!

Portugal beckons with its picturesque landscapes and cultural richness. Yet, it’s the flavors that truly captivate the soul. Dive into a pot of authentic portuguese bean soup recipe, and you journey through centuries of culinary tradition.

Each spoonful unravels tales of old-world kitchens. Tender beans, aromatic spices, and savory meats converge in a symphony of taste. It’s not just soup; it’s an experience. It’s a warm hug on chilly nights and a festive centerpiece on family tables.

Join us as we explore this treasured recipe. Let Portugal’s culinary magic enchant your palate. Dive in. Savor. Celebrate.

What Is Portuguese Bean Soup?

Portuguese Bean Soup is a hearty, flavorful dish originating from Portugal. Brimming with robust ingredients, it combines tender ham hock and savory linguica sausage with kidney beans, making it protein-rich.

Adding vegetables like potatoes, celery, carrots, and cabbage introduces texture and nutrition.

The stewed tomatoes and tomato sauce provide a tangy base, creating a rich broth. Infused with garlic and simmered to perfection, this soup offers a delicious blend of tastes and textures, capturing the essence of Portuguese culinary traditions.

Can You Vary Portuguese Bean Soup Recipe With Other Ingredients?

Keto: Skip beans and potatoes, adding more low-carb vegetables like zucchini. Use bone broth for added nutrients.
Paleo: Use fresh tomatoes instead of canned. Avoid processed sausage; opt for fresh, quality meats. Exclude beans.
Gluten-Free: Ensure the sausage and any added broth are gluten-free. Most natural ingredients in this recipe are inherently gluten-free.
Whole30: Replace canned tomatoes with fresh ones, avoid processed sausage, and omit beans.
Vegetarian: Omit the ham hock and sausage. Add robust veggies like bell peppers or mushrooms for depth.
Vegan: Along with the vegetarian modifications, use vegetable broth as the base and add hearty vegetables or tofu for protein.

Recipe Directions

In a Dutch oven, combine ham hock, linguica, onion, and water; boil, then simmer for 1 hour.
Extract the meat from the ham hock, chop, and add back to the soup.
Mix in potatoes, celery, carrots, tomatoes, sauce, and garlic; simmer for 1.5 hours.
Add cabbage and beans; cook for 10 more minutes.

Variations, Add-Ons, And Toppings

Variations

Meat Choices: Beyond linguica and ham hock, consider chorizo or bacon for added smokiness.
Vegetarian/Vegan: Replace meats with mushrooms, tofu, or tempeh.

Add-Ons

Grains: Barley or rice can be added for an even heartier meal.
Beans: Experiment with different bean types, like chickpeas or black beans.
Spices: Paprika, cumin, or saffron can add flavor.

Toppings

Herbs: Fresh cilantro, parsley, or basil can be sprinkled atop before serving.
Cheese: Grated Parmesan or feta could lend a salty tang.
Heat: Red pepper flakes or a dash of hot sauce can spice things up.

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

Slow Cooker

Brown the linguica and onion in a skillet before adding to the slow cooker for enhanced flavor.
Combine all ingredients, except cabbage and kidney beans, in the slow cooker.
Cook on low for 7-8 hours.
Add cabbage and beans in the last hour.

Instant Pot

Using the sauté function, brown the linguica and onions.
Add all other ingredients except cabbage and beans, securing the lid.
Pressure cook on high for 30 minutes, then release naturally.
Add cabbage and beans, then use the sauté function for 10 minutes until the cabbage softens.

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

Store-Bought Broth

Convenience: Quickly accessible and perfect for impromptu cooking.
Consistency: Offers a stable flavor profile each time.
Variety: Comes in various types – low-sodium, organic, or bone broths.

Homemade Broth

Flavor Depth: Customizable and often richer in flavor.
Control: You can regulate salt content and avoid preservatives.
Nutrition: Homemade, especially bone broth, can have more nutrients and collagen.

How To Serve?

Warm Bowls: Preheat soup bowls to ensure the soup remains hot while eating.
Garnish: Sprinkle freshly chopped parsley or cilantro atop for a pop of color and fresh taste.
Bread on Side: Offer crusty bread or cornbread to complement the soup’s hearty texture.
Olive Oil Drizzle: A drizzle of extra virgin olive oil adds a touch of richness.
Lemon Wedge: A squeeze of fresh lemon can enhance the soup’s depth and brightness.
Pairing: Complement with a light salad or grilled vegetables.

Perfect Side Dishes

Crusty Bread: Slices of fresh sourdough or baguette, perfect for dipping.
Green Salad: A light mixed greens salad with a tangy vinaigrette balances the soup’s richness.
Grilled Vegetables: Char-grilled asparagus, bell peppers, or zucchini offer a smoky contrast.
Cheese Platter: Semi-soft and hard cheeses can pair beautifully with the soup’s flavors.
Olives: A mix of green and black olives add a briny touch.
Roasted Potatoes: Seasoned with rosemary and garlic for a heartier accompaniment.

Storage And Make Ahead

Store: Allow the Portuguese bean soup to cool to room temperature before dividing it into airtight containers for storage. It can be kept in the refrigerator for up to 4 days, which makes it ideal for leftovers. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make Ahead: This soup is an excellent candidate for making ahead, as the flavors develop and meld beautifully over time. Prepare the soup as directed, then cool and store it in the refrigerator. When ready to serve, slowly reheat the soup on the stove, adjusting the consistency with a little water or broth if necessary. The make-ahead approach not only enhances the soup’s taste but also makes meal planning more convenient.

What Can We Do With Leftovers?

Bean Dip: Blend the soup into a thick paste, add seasonings, and use as a dip.
Stuffed Bell Peppers: Fill hollowed peppers with soup, top with cheese, and bake.
Pasta Sauce: Reduce the soup to a thicker consistency and toss it with pasta.
Bean Burritos: Use as a filling for tortillas, adding cheese and veggies.
Pot Pie Filling: Encase in pastry and bake.
Rice Bowl: Serve over a bed of rice, topped with fresh herbs.
Baked Potato Topping: Pour over split baked potatoes.
Grain Salad: Mix with quinoa or barley, fresh vegetables, and a tangy vinaigrette.
Frittata Base: Combine with beaten eggs, pour into a skillet, and bake.
Casserole Layer: Layer with tortillas or lasagna sheets, cheese, and bake.

TIPS

Soak Beans Overnight: For a creamier texture, soak the beans overnight. This reduces cooking time and makes the beans more digestible.
Use Smoked Meats: Incorporate smoked meats like chorizo or ham hocks to infuse the soup with a deep, smoky flavor, enhancing the traditional Portuguese taste.
Fresh Herbs at the End: Add fresh herbs like parsley or cilantro towards the end of cooking to retain their vibrant color and flavor.
Adjust Thickness: If the soup is too thick, add more broth to achieve your desired consistency. If it’s too thin, simmer it uncovered to reduce and thicken.