Authentic Portuguese Bean Soup Recipe
A hearty soup with smoked sausage, beans, and fresh vegetables in a rich tomato broth.
Ingredients
- 1 tbsp olive oil
- 1 pound smoked Portuguese sausage (linguiça or chorizo), sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups cooked kidney beans or 1 can (15 ounces) kidney beans, drained and rinsed
- 2 cups cabbage, chopped
- 2 carrots, sliced
- 2 medium potatoes, diced
- 1/4 cup macaroni or small pasta
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Sausage: Heat olive oil in a large pot over medium heat. Add the sausage slices and cook until browned. Remove and set aside.
- Cook the Aromatics: In the same pot, add the diced onion and garlic. Cook until softened and fragrant, about 3 minutes.
- Build the Broth: Add the chicken broth, diced tomatoes, smoked paprika, and thyme. Stir well and bring to a boil.
- Add the Vegetables: Reduce heat to a simmer. Add cabbage, carrots, potatoes, and cooked beans to the pot. Simmer for 20 minutes.
- Incorporate Pasta: Stir in the macaroni or small pasta. Continue cooking for 10-15 minutes, or until the pasta is tender.
- Return the Sausage: Add the browned sausage back to the pot. Simmer for another 5 minutes to meld flavors.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Notes
- For a spicier version, use spicy sausage or add a pinch of red pepper flakes.
- Substitute kidney beans with pinto or cannellini beans if preferred.