Portuguese Red Bean Soup
Warm your soul with Portuguese Red Bean Soup, a hearty and flavorful dish brimming with rustic charm and wholesome ingredients. This traditional Portuguese recipe combines smoky chorizo, tender red kidney beans, and a medley of vegetables, including carrots, celery, potatoes, and cabbage, all simmered together in a rich broth infused with garlic, smoked paprika, and tomato paste. Perfect for cozy family dinners or entertaining guests, this comforting soup is easy to prepare and adapts well to both chicken and vegetable broth. With just 15 minutes of prep and an inviting aroma that fills your kitchen as it cooks, this one-pot wonder is ready to serve in under an hour. Garnished with fresh parsley for a burst of color, this classic soup will transport your taste buds straight to Portugal. Ideal for fans of hearty soups and traditional Portuguese flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 200 grams chorizo sausage, sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 400 grams red kidney beans, cooked or canned (drained and rinsed)
- 2 medium potatoes, peeled and diced
- 2 cups cabbage, shredded
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced chorizo sausage and cook for 3–4 minutes, stirring occasionally, until it releases its oils and begins to brown.
Add the chopped onion and minced garlic, and sauté for 2–3 minutes until softened and aromatic.
Stir in the diced carrots and celery, and cook for an additional 4–5 minutes, allowing the vegetables to soften slightly.
Add the tomato paste and smoked paprika, and stir well to coat the vegetables and sausage.
Pour in the chicken or vegetable broth, and add the red kidney beans, diced potatoes, shredded cabbage, and bay leaves. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
Season the soup with salt and black pepper, adjusting to taste.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with chopped parsley.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 11911 mg | 518% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 25.4 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 5689 mg | 121% | |
*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.
