Portuguese Bean Soup
Warm, hearty, and brimming with flavor, Portuguese Bean Soup is a comforting classic that combines tender smoked Portuguese sausage (linguiça or chorizo), savory ham hock, and a medley of fresh vegetables. This soul-satisfying soup is slow-simmered to create a rich, robust broth infused with the smoky essence of sausage and the creamy texture of kidney beans. Packed with nutrient-rich ingredients like cabbage, carrots, potatoes, and celery, it’s perfectly balanced by the addition of macaroni pasta for that extra touch of heartiness. With hints of garlic, paprika, and black pepper, this recipe delivers layers of irresistible flavor in every spoonful. Ready in under two hours, it’s a family favorite that’s perfect for chilly evenings, served with crusty bread to soak up every delicious drop.
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Recipe Information
Ingredients
- 1 pound smoked Portuguese sausage (linguiça or chorizo)
- 1 piece ham hock
- 8 cups water
- 2 cups kidney beans, canned (drained and rinsed)
- 1 cup tomato sauce
- 1 large onion, chopped
- 2 large carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 stalks celery stalks, chopped
- 2 cups cabbage, chopped
- 1 cup macaroni pasta
- 4 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional)
Instructions
Start by slicing the smoked Portuguese sausage into 1/4-inch-thick rounds.
In a large stockpot, add the ham hock and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 30 minutes to create a flavorful broth.
Add the sliced sausage, kidney beans, and tomato sauce to the pot. Stir well and cook for another 15 minutes.
Add the chopped onion, carrots, potatoes, celery, cabbage, and minced garlic to the pot. Stir to combine. Simmer for 25-30 minutes, or until the vegetables are tender.
Add the macaroni pasta to the pot and continue simmering for 10-12 minutes, or until the pasta is cooked al dente.
Season the soup with salt, black pepper, and optional paprika. Taste and adjust the seasoning as needed.
Remove the ham hock from the soup. Strip any remaining meat from the bone, chop it into bite-sized pieces, and return it to the pot.
Serve the soup hot, garnished with fresh parsley if desired. Enjoy with crusty bread for a complete meal.
Nutrition Facts
Calories |
3205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 8925 mg | 388% | |
| Total Carbohydrate | 358.4 g | 130% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 52.6 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 6552 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
