Portuguese Bean Soup: A Hearty Recipe for Comforting Flavor

Portuguese Bean Soup is a delightful dish that warms the soul and tantalizes the taste buds. Originating from the rich culinary traditions of Portugal, this hearty soup has made its way to the Hawaiian Islands, where it has become a beloved staple. The combination of savory meats, vibrant vegetables, and flavorful beans creates a comforting bowl that is perfect for any occasion. I love how this dish brings together a medley of textures and tastes, making each spoonful a delightful experience. Whether you’re enjoying it on a chilly evening or serving it at a family gathering, Portuguese Bean Soup is sure to impress with its robust flavors and satisfying heartiness.

People adore this dish not only for its incredible taste but also for its convenience. It’s a one-pot meal that can be easily prepared in advance, making it perfect for busy weeknights or meal prep. The versatility of Portuguese Bean Soup allows for endless variations, accommodating different dietary preferences while still delivering that comforting essence. Join me as we explore the steps to create this delicious and nourishing soup that has captured the hearts of many!

Ingredients:

• 1 pound Portuguese sausage (linguiça or chouriço), sliced
• 1 pound smoked ham hock
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium potato, diced
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 can (15 oz) red kidney beans, drained and rinsed
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 cups chopped kale or spinach (optional)
• Fresh parsley, chopped (for garnish)

Preparing the Ingredients

1. Start by gathering all your ingredients. This makes the cooking process smoother and more enjoyable. I like to have everything prepped and ready to go before I start cooking. 2. Slice the Portuguese sausage into thin rounds. If you can’t find Portuguese sausage, any smoked sausage will work, but the flavor will be slightly different. 3. Dice the onion, carrots, and celery into small pieces. I usually aim for uniform sizes so they cook evenly. 4. Mince the garlic and set it aside. Fresh garlic adds a wonderful aroma and flavor to the soup. 5. Peel and dice the potato into small cubes. This will help it cook faster and blend well with the other ingredients. 6. Open the cans of diced tomatoes and red kidney beans, draining and rinsing the beans to remove excess sodium.

Cooking the Soup

7. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the sliced Portuguese sausage. Sauté for about 5-7 minutes until the sausage is browned and has released its flavorful oils. 8. Add the diced onion, carrots, and celery to the pot. Stir them in and cook for another 5 minutes until the vegetables start to soften. 9. Next, add the minced garlic and cook for an additional minute. You want to be careful not to burn the garlic, as it can turn bitter. 10. Now, it’s time to add the ham hock to the pot. This will infuse the soup with a rich, smoky flavor. 11. Pour in the chicken broth, followed by the diced tomatoes (with their juice), and the drained kidney beans. Stir everything together to combine. 12. Season the soup with dried thyme, smoked paprika, and the bay leaf. I love the depth of flavor that smoked paprika brings to the dish. 13. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes. This allows all the flavors to meld beautifully.

Adding the Vegetables

14. After the soup has simmered, it’s time to add the diced potato. Stir it in and let the soup continue to simmer for another 15-20 minutes, or until the potato is tender. 15. If you’re using kale or spinach, add it to the pot in the last 5 minutes of cooking. This will keep the greens vibrant and fresh. 16. Taste the soup and adjust the seasoning with salt and pepper as needed. Remember, the ham hock and sausage can be quite salty, so be cautious with the salt.

Serving the Soup

17. Once everything is cooked and the flavors have developed, remove the ham hock from the pot. Let it cool slightly, then shred any meat from the bone and return it to the soup. Discard the bone and any excess fat. 18. Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness. 19. Serve the soup hot, and enjoy it with some crusty bread or over a bed of rice for a heartier meal. 20. This soup is even better the next day, as the flavors continue to deepen. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Tips and Variations

21. If you want to make this soup vegetarian, you can substitute the sausage and ham hock with smoked tempeh or a plant-based sausage. Use vegetable broth instead of chicken broth. 22. Feel free to add other vegetables you have on hand, such as

Conclusion:

In summary, this Portuguese Bean Soup is a must-try for anyone looking to warm their hearts and bellies with a delicious, hearty meal. The combination of tender beans, flavorful sausage, and vibrant vegetables creates a symphony of tastes that will leave you craving more. Not only is it comforting and satisfying, but it also offers a wonderful opportunity to explore the rich culinary traditions of Portugal right in your own kitchen. For serving suggestions, I love to pair this soup with a crusty loaf of bread for dipping, or you can serve it alongside a fresh green salad to balance the flavors. If you’re feeling adventurous, consider adding a splash of hot sauce for an extra kick or experimenting with different types of beans to customize the recipe to your liking. You could even throw in some kale or spinach for an added nutritional boost! I encourage you to give this Portuguese Bean Soup a try and make it your own. Whether you’re cooking for family, friends, or just for yourself, I promise it will be a hit. Once you’ve made it, I would love to hear about your experience! Share your thoughts, variations, or any tips you discovered along the way. Let’s celebrate the joy of cooking together and keep the spirit of this delightful dish alive! Print