Portuguese Bean Soup

There’s something deeply comforting about a bowl of Portuguese Bean Soup. It’s the kind of meal that feels like a warm hug on a chilly day, a tradition passed down through generations in many Portuguese and Hawaiian households. My first taste of authentic Sopa de Feijão was at a family potluck years ago, and I was instantly hooked by its rich, smoky broth, tender beans, and the hearty chunks of sausage and potatoes. It was love at first spoonful, and I knew I had to learn how to make it myself.

This recipe is my tribute to that memory—a simplified, home-cooked version that brings all the robust flavors of the traditional dish to your table without requiring a whole day in the kitchen. Whether you’re new to this classic comfort food or looking for a reliable go-to recipe, this Portuguese Bean Soup is hearty, satisfying, and surprisingly easy to pull off. It’s a one-pot wonder that fills your home with incredible aromas and delivers a meal that everyone will ask for again and again.

If you enjoy rustic, filling soups like our Sausage Potato Soup, you’re going to adore this one. It’s packed with flavor, texture, and nourishment—the perfect balance for a weeknight dinner or a weekend feast.

Portuguese Bean Soup Ingredients

Portuguese Bean Soup starts with a handful of simple, wholesome ingredients that come together to create something truly special. Here’s what you’ll need:

• 1 pound Portuguese linguiça or chouriço, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 6 cups chicken or beef broth
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can tomato sauce
• 2 medium potatoes, peeled and cubed
• 1 small cabbage, chopped
• 1 bay leaf
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Smart Swaps & Variations

No Portuguese sausage? Smoked sausage or kielbasa work beautifully. For a lighter version, use turkey sausage. Not a fan of kidney beans? Pinto beans or even white beans hold up well. You can also swap the potatoes for sweet potatoes or turnips for a lower-carb twist.

Portuguese Bean Soup Timing

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour

This recipe comes together in about an hour, making it faster than many traditional stews but just as satisfying.

Step-by-Step Portuguese Bean Soup Instructions

Making this soup is straightforward, but a few key steps build those deep, layered flavors. Follow along for the best results.

Step 1: Brown the Sausage

In a large pot or Dutch oven, cook the sliced linguiça over medium heat until lightly browned. This step is crucial—it renders out flavorful fat that will form the base of your soup. Remove the sausage and set it aside, leaving the drippings in the pot.

Step 2: Sauté the Aromatics

Add the onion, garlic, carrots, and celery to the same pot. Sauté until the vegetables soften and the onion becomes translucent, about 5–7 minutes. This builds a fragrant foundation for your Portuguese Bean Soup.

Step 3: Simmer the Soup

Pour in the broth, tomato sauce, kidney beans, potatoes, bay leaf, and smoked paprika. Return the sausage to the pot. Bring everything to a boil, then reduce the heat and let it simmer for 20–25 minutes, or until the potatoes are tender.

Step 4: Add the Cabbage

Stir in the chopped cabbage and cook for another 10 minutes, just until the cabbage is wilted but still has a bit of texture. Remove the bay leaf before serving.

Step 5: Season and Serve

Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh parsley if desired.

Nutritional Information

Per serving (approx. 1½ cups): Calories: 320 | Protein: 18g | Carbs: 28g | Fat: 14g | Fiber: 7g

This soup is rich in protein and fiber, thanks to the beans and vegetables. It’s a balanced meal that keeps you full and energized.

Equipment Needed for Portuguese Bean Soup

You don’t need anything fancy to make this soup—just a few kitchen basics:

• Large pot or Dutch oven
• Sharp knife and cutting board
• Measuring cups and spoons
• Ladle for serving

If you prefer a hands-off approach, this recipe adapts beautifully to the Instant Pot or slow cooker. Just adjust cooking times accordingly.

Why You’ll Love This Portuguese Bean Soup Recipe

This isn’t just another soup recipe—it’s a keeper. Here’s why:

• It’s incredibly flavorful: Smoky sausage, tender beans, and savory broth create a depth of taste that’s hard to beat.
• It’s flexible: Use what you have on hand—this soup is forgiving and adaptable.
• It’s a crowd-pleaser: From kids to grandparents, everyone enjoys a bowl of this comforting soup.
• It freezes beautifully: Make a big batch and enjoy it for weeks.

If you’re a fan of hearty, bean-based meals, you might also enjoy our Crockpot White Chicken Chili—it’s another family favorite.

Healthier Alternatives for Portuguese Bean Soup

Want to lighten things up? This soup is easy to tweak for various dietary needs:

• Lower sodium: Use low-sodium broth and skip added salt.
• Vegetarian version: Omit the sausage and use vegetable broth. Add smoked tofu or extra beans for protein.
• Keto-friendly: Replace potatoes with radishes or cauliflower and use a sugar-free sausage.
• Extra veggies: Throw in spinach, kale, or zucchini for added nutrients.

Serving Suggestions for Portuguese Bean Soup

This soup is a meal in itself, but it pairs wonderfully with a few simple sides:

• Crusty bread or dinner rolls for dipping
• A simple green salad with a tangy vinaigrette
• Grated Parmesan or a dollop of sour cream on top

For a cozy soup night, serve it alongside our Easy Olive Garden Zuppa Toscana—both are hearty, satisfying, and perfect for sharing.

Common Mistakes to Avoid with Portuguese Bean Soup

Even the best recipes can go sideways with a small misstep. Here’s what to watch for:

• Overcooking the cabbage: Add it toward the end so it stays slightly crisp.
• Skipping the sausage browning: This step adds so much flavor—don’t rush it.
• Using old beans: If using dried beans, soak them overnight or quick-soak before cooking.
• Forgetting to season at the end: Taste and adjust salt and pepper after the soup is fully cooked.

Storing Tips for Portuguese Bean Soup

This soup tastes even better the next day! Here’s how to store it:

• Refrigerator: Let the soup cool completely, then transfer to an airtight container. It will keep for up to 4 days.
• Freezer: Portion the soup into freezer-safe bags or containers. It freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm it gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it’s too thick.

If you love make-ahead meals, you’ll appreciate our Cauldron Beef Stew Soup—it’s another freezer-friendly favorite.

Portuguese Bean Soup Conclusion

Whether you’re craving a taste of Portugal or just need a dependable, hearty soup recipe, this Portuguese Bean Soup delivers. It’s cozy, flavorful, and made with simple ingredients you can feel good about serving. I hope this recipe becomes a regular in your rotation, just like it has in mine.

Give it a try and let me know how it turns out! I’d love to hear your variations or see your beautiful bowls—tag @Stacksipsnack on Pinterest so I can share your creations. And if you’re looking for more comforting soup ideas, don’t miss our Creamy Garlic Chickpea Soup for another delicious option. Happy cooking

FAQs about Portuguese Bean Soup

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