Portuguese Bean Soup Recipe
Portuguese Bean Soup
Table of Contents
Portuguese Bean Soup
Discover the rich and hearty flavors of Portuguese Bean Soup, a beloved dish known for its comforting blend of beans, vegetables, and spices. This recipe provides an authentic experience, showcasing the delicious ingredients that make this soup a staple in Portuguese cuisine. Perfect for a cozy family dinner or a meal prep option for busy weeknights, Portuguese Bean Soup is sure to warm your heart and satisfy your taste buds.
Description
Portuguese Bean Soup is a traditional dish that reflects the vibrant culinary heritage of Portugal, particularly the Azores. Known for its depth of flavor and hearty texture, this soup combines an array of ingredients that come together to create a satisfying meal. The base of the soup consists of a variety of beans, typically including kidney beans and pinto beans, which are not only nutritious but also add a creamy texture.
In addition to beans, the recipe features a medley of vegetables such as carrots, celery, and onions, which contribute to the soup’s overall flavor profile. Garlic and bay leaves enhance the aromatic qualities, while smoked meats, such as chorizo or ham hocks, provide a savory depth that is characteristic of Portuguese cooking. The inclusion of tomatoes adds a hint of acidity, balancing the richness of the beans and meats.
One of the best things about Portuguese Bean Soup is its versatility. You can easily modify the ingredients based on what you have on hand or your personal preferences. Whether you choose to make it vegetarian by omitting the meat or you want to spice it up with additional seasonings, this soup can adapt to your needs.
The preparation of Portuguese Bean Soup begins with sautéing the aromatics, which sets the stage for the flavor development. Once the vegetables have softened, you add the beans and broth, allowing the soup to simmer until everything melds together beautifully. This slow cooking process not only enriches the flavor but also allows the beans to become tender and absorb the surrounding ingredients.
Serving Portuguese Bean Soup is a delightful experience. Ladle the warm, hearty soup into bowls and top with fresh herbs, a drizzle of olive oil, or a sprinkle of grated cheese for an extra touch. It pairs wonderfully with crusty bread, making it a complete and satisfying meal.
In addition to being a crowd pleaser, Portuguese Bean Soup is perfect for meal prep. Make a big batch on the weekend, and you’ll have hearty lunches or dinners ready for the week. The flavors continue to develop as the soup sits, making it even tastier the next day.
Not only is Portuguese Bean Soup delicious, but it’s also a nutritious option packed with protein, fiber, and essential vitamins from the vegetables. Each serving provides a wholesome balance of macronutrients, making it a great choice for those seeking a healthy yet comforting meal.
With its rich history and comforting flavors, Portuguese Bean Soup is more than just a dish; it’s a warm embrace in a bowl. Whether you’re familiar with Portuguese cuisine or trying it for the first time, this recipe is sure to become a favorite in your household.
Ingredients
- 1 cup dried kidney beans, soaked overnight
- 1 cup dried pinto beans, soaked overnight
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken or vegetable broth
- 1 cup diced chorizo or smoked ham (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beans: Drain and rinse the soaked beans.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add Spices: Stir in the bay leaf and smoked paprika, cooking for an additional minute.
- Combine Ingredients: Add the drained beans, diced tomatoes (with juice), broth, and chorizo (if using). Bring to a boil.
- Simmer: Reduce heat to low, cover, and let simmer for about 45 minutes, or until the beans are tender.
- Season: Remove the bay leaf, then season the soup with salt and pepper to taste.
- Serve: Ladle into bowls, garnish with parsley, and enjoy with crusty bread.
Notes
- For a vegetarian version, omit the chorizo and use vegetable broth.
- Feel free to add other vegetables like zucchini or bell peppers for additional flavor.
- This soup freezes well; store it in airtight containers for up to 3 months.
Portuguese Bean Soup
Ingredients
- 1 cup dried kidney beans soaked overnight
- 1 cup dried pinto beans soaked overnight
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 14.5 oz can diced tomatoes
- 6 cups chicken or vegetable broth
- 1 cup diced chorizo or smoked ham optional
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Beans: Drain and rinse the soaked beans.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add Spices: Stir in the bay leaf and smoked paprika, cooking for an additional minute.
- Combine Ingredients: Add the drained beans, diced tomatoes (with juice), broth, and chorizo (if using). Bring to a boil.
- Simmer: Reduce heat to low, cover, and let simmer for about 45 minutes, or until the beans are tender.
- Season: Remove the bay leaf, then season the soup with salt and pepper to taste.
- Serve: Ladle into bowls, garnish with parsley, and enjoy with crusty bread.
Notes
- For a vegetarian version, omit the chorizo and use vegetable broth.
- Feel free to add other vegetables like zucchini or bell peppers for additional flavor.
- This soup freezes well; store it in airtight containers for up to 3 months.
