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Portuguese Bean Soup

Rustic Portuguese Bean Soup in a ceramic bowl with linguiça.
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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. 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.

Ingredients

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  • 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)

Instructions

  1. Brown the Sausage: In a large pot or Dutch oven, cook the sliced linguiça over medium heat until lightly browned. Remove the sausage and set it aside, leaving the drippings in the pot.
  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.
  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.
  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.
  5. Season and Serve: Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh parsley if desired.

Notes

This soup tastes even better the next day! Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For a vegetarian version, omit the sausage and use vegetable broth. Add smoked tofu or extra beans for protein.

Nutrition

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