There’s something deeply comforting about a bowl of Portuguese Bean Soup. It’s the kind of meal that doesn’t just fill your stomach; it warms your soul. I first fell in love with this hearty bean soup during a chilly autumn trip to a friend’s family gathering, where a giant pot simmered on the stove all afternoon, filling the house with the most incredible aroma of smoked sausage, tender beans, and savory broth. Everyone gathered around, bowls in hand, and I knew I had to learn how to make it myself.
This authentic Portuguese Bean Soup is a humble yet deeply satisfying dish, packed with flavor from linguiça sausage, ham hock, and a garden’s worth of vegetables. It’s a one-pot wonder that’s surprisingly simple to pull off, even for a weeknight. Whether you’re familiar with Hawaiian Portuguese Bean Soup or are trying it for the first time, this recipe will guide you through creating a pot of comfort that’s both nourishing and incredibly delicious.
Table of Contents
Portuguese Bean Soup Ingredients
The very first thing you need for a great Portuguese Bean Soup is a good foundation of savory, smoky ingredients. Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound linguiça sausage, sliced (see substitutions below)
- 1 meaty ham hock (about 1 pound)
- 8 cups chicken broth (or beef broth for a richer flavor)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 1 small cabbage, chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Smart Substitutions
No linguiça? No problem. You can use chorizo or even a smoked kielbasa. For a lighter version, try turkey kielbasa. If you can’t find a ham hock, a ham steak or a few slices of thick-cut bacon will work beautifully. Not a fan of kidney beans? Pinto beans or cannellini beans are excellent alternatives. This soup is wonderfully adaptable.
Portuguese Bean Soup Timing
This is a soup that rewards a little patience, but the active time is minimal.
– Prep time: 20 minutes
– Cook time: 1 hour 30 minutes
– Total time: About 1 hour 50 minutes
The long, slow simmer is what makes this authentic Portuguese Bean Soup so flavorful, as it gives the ham hock time to become fall-off-the-bone tender. If you’re looking for a quicker, set-it-and-forget-it option, you might love our Crockpot White Chicken Chili for a similarly hearty meal.
Step-by-Step Portuguese Bean Soup Instructions
Making this soup is a straightforward process that fills your kitchen with an incredible aroma. Follow these steps for a perfect result every time.
Step 1: Build the Flavor Base
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This simple start is the foundation of your soup’s deep flavor.
Step 2: Brown the Sausage
Add the sliced linguiça sausage to the pot. Cook, stirring occasionally, until the sausage is lightly browned. This step is crucial as it renders out the flavorful fat from the sausage, which will infuse the entire soup.
Step 3: Simmer the Broth
Add the ham hock, chicken broth, diced tomatoes, bay leaf, and paprika to the pot. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer gently for about 1 hour. This long simmer is what tenderizes the ham hock and allows the flavors to meld together beautifully.
Step 4: Add the Vegetables
After an hour, remove the ham hock from the pot and set it aside to cool slightly. Once it’s cool enough to handle, shred the meat from the bone, discarding the bone and any excess fat. Return the shredded ham to the pot.
Now, add the carrots, celery, and potatoes. Let the soup simmer, uncovered, for another 20 minutes, or until the vegetables are just beginning to become tender.
Step 5: The Final Additions
Stir in the chopped cabbage and the drained kidney beans. Continue to simmer for another 10-15 minutes, or until the cabbage is wilted and tender. Be careful not to overcook the cabbage; you want it to have a little texture. Remove the bay leaf, season with salt and plenty of black pepper to your taste.
Portuguese Bean Soup Nutritional Information
This soup is a nutritional powerhouse. A serving (about 1.5 cups) provides approximately:
– Calories: 380
– Protein: 22g
– Carbohydrates: 35g
– Fat: 18g
– Fiber: 8g
It’s packed with protein from the sausage and ham, complex carbs from the beans and potatoes, and a wealth of vitamins from the array of vegetables. It’s a complete, balanced meal in a bowl.
Equipment Needed for Portuguese Bean Soup
You don’t need any fancy gadgets for this recipe. A large, heavy-bottomed stockpot or Dutch oven is essential for even heating and preventing scorching. You’ll also need a sharp knife and a sturdy cutting board for prepping all the vegetables. A ladle for serving and some large bowls to enjoy it in are the only other necessities.
Why You’ll Love This Portuguese Bean Soup Recipe
This isn’t just another soup recipe. Here’s why it will become a staple in your home:
- Incredibly Flavorful: The combination of smoky linguiça, savory ham hock, and a medley of vegetables creates a depth of flavor that is hard to beat.
- A Complete Meal: With protein, vegetables, and starch all in one pot, this soup is a satisfying dinner that requires no extra sides.
- Perfect for a Crowd: This recipe makes a large pot, making it ideal for family dinners, potlucks, or meal prepping for the week.
- Comfort in a Bowl: It’s the ultimate comfort food, especially on a cold day. It’s as hearty and satisfying as our Cauldron Beef Stew Soup.
- Simple to Make: While it simmers for a while, the active prep work is minimal and the process is very straightforward.
Healthier Alternatives for Portuguese Bean Soup
This soup is already quite wholesome, but you can easily adjust it to meet specific dietary needs.
- Lower Fat: Use chicken or turkey sausage instead of linguiça and opt for a lean ham steak instead of a ham hock. You can also skim any excess fat from the top of the broth after it has cooled slightly.
- Lower Carb: Omit the potatoes and add an extra cup of chopped cabbage or other low-carb vegetables like green beans or zucchini.
- Gluten-Free: This recipe is naturally gluten-free, but always double-check your broth labels to be safe.
- More Vegetables: Feel free to add other veggies you have on hand. Kale or spinach stirred in at the very end would be wonderful, much like the greens in a classic Zuppa Toscana.
Serving Suggestions for Portuguese Bean Soup
A bowl of this soup is a meal unto itself, but a few simple additions can make it even more special. Serve it with a thick slice of crusty, buttered bread or dinner rolls for dipping into the flavorful broth. A simple side salad with a bright vinaigrette can provide a nice, fresh contrast to the rich, savory soup. For a touch of freshness, a generous sprinkle of chopped fresh parsley or a squeeze of lemon juice right before serving brightens up all the flavors.
Common Mistakes to Avoid with Portuguese Bean Soup
Avoid these pitfalls for the best possible soup:
- Skipping the Sausage Browning: Taking the time to brown the linguiça is non-negotiable. It unlocks its smoky oils and builds a flavor base that you can’t get any other way.
- Overcooking the Cabbage: Add the cabbage last. If you put it in too early, it will become mushy and lose its vibrant color and pleasant texture.
- Not Seasoning at the End: The ham hock and sausage can be quite salty, so always taste your soup at the very end, after it has finished simmering, before adding any additional salt.
- Rushing the Simmer: The long, slow simmer is what makes the ham hock tender and allows the flavors to develop fully. Don’t try to crank up the heat to speed up the process.
Storing Tips for Portuguese Bean Soup
This soup tastes even better the next day, making it a fantastic make-ahead meal.
- Refrigerator: Let the soup cool completely, then store it in an airtight container in the refrigerator. It will keep well for up to 4 days.
- Freezer: This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving a little space for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat the soup in a pot on the stove over medium-low heat, stirring occasionally, until hot. If it has thickened too much in the fridge, you can add a splash of broth or water to thin it to your desired consistency.
Portuguese Bean Soup Conclusion
This authentic Portuguese Bean Soup is more than just a recipe; it’s a bowl of pure comfort. It’s hearty, flavorful, and surprisingly simple to make. Whether you’re craving a taste of Hawaii or just a really good, satisfying soup, this one is sure to hit the spot. It has the same soul-warming quality as other family favorites like our Sausage Potato Soup.
I hope this recipe brings as much warmth and joy to your table as it has to mine. I’d love to hear how your Portuguese Bean Soup turns out! Leave a comment below and don’t forget to tag @Stacksipsnack on Pinterest to show off your delicious creation. Happy cooking
FAQs about Portuguese Bean Soup
What is Portuguese bean soup made of?
Portuguese Bean Soup typically features a hearty blend of ingredients including various beans (often kidney, great northern, or cannellini), smoked meats like Portuguese sausage (linguica or chourico), ham hocks, vegetables such as potatoes, carrots, cabbage, and often a tomato-based broth seasoned with garlic and onions.
Where does Portuguese bean soup come from?
Portuguese Bean Soup is a traditional dish with roots in Portuguese cuisine, particularly popular in the Azores islands. It was brought to places with significant Portuguese immigration, like Hawaii and parts of the United States, where local adaptations have evolved.
Is Portuguese bean soup healthy?
While recipes vary, Portuguese Bean Soup can be a relatively healthy meal. It’s rich in fiber from the beans and vegetables, and protein from the meats. However, it can be high in sodium and fat depending on the type and quantity of smoked meats used.
What beans are in Portuguese soup?
Commonly, Portuguese bean soup utilizes a mix of beans such as kidney beans, great northern beans, or cannellini beans. Some recipes might also include garbanzo beans (chickpeas) or a combination of different dried beans.
How long does Portuguese bean soup last?
When stored properly in an airtight container in the refrigerator, Portuguese Bean Soup typically lasts for 3-4 days. For longer storage, it can be frozen.
What is the difference between Portuguese soup and Caldo Verde?
Portuguese Bean Soup is a thicker, heartier soup featuring beans, various meats, and vegetables. Caldo Verde, on the other hand, is a lighter, puréed potato-based soup known for its distinctive thinly sliced collard greens and often a slice of chouriço sausage, but it does not contain beans.
Portuguese Bean Soup
- Total Time: 1 hour 50 minutes
- Yield: 6–8 servings 1x
Description
A hearty and comforting Portuguese Bean Soup packed with linguiça sausage, ham hock, and vegetables in a savory broth. This authentic recipe delivers incredible flavor with minimal effort.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound linguiça sausage, sliced
- 1 meaty ham hock (about 1 pound)
- 8 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 1 small cabbage, chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large stockpot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add sliced linguiça sausage to the pot. Cook, stirring occasionally, until sausage is lightly browned.
- Add ham hock, chicken broth, diced tomatoes, bay leaf, and paprika to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Remove ham hock from pot and set aside to cool. Shred meat from the bone, discarding bone and excess fat. Return shredded ham to pot.
- Add carrots, celery, and potatoes. Simmer uncovered for 20 minutes, or until vegetables begin to become tender.
- Stir in chopped cabbage and drained kidney beans. Simmer for another 10-15 minutes, or until cabbage is wilted and tender. Remove bay leaf and season with salt and pepper to taste.
Notes
Substitutions: Use chorizo or smoked kielbasa if linguiça is unavailable. Pinto or cannellini beans can replace kidney beans. For a lighter version, use turkey kielbasa and ham steak instead of ham hock. Soup tastes even better the next day and freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Portuguese
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 45mg
💬 Let’s Stay Connected!
For daily recipes, kitchen tips, and exclusive content, follow me on:
👉 Facebook for behind-the-scenes & community fun
👉 Pinterest for visual inspiration & meal ideas
👉 X (Twitter) for quick tips & trending recipes
📲 Join the flavor journey, your next favorite recipe is just a follow away!
