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Portuguese Bean Soup

A hearty and comforting Portuguese Bean Soup with smoky sausage, tender beans, and vibrant vegetables simmered to perfection.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Portuguese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 pound Portuguese sausage sliced
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 bell pepper diced
  • 1 can 14.5 oz diced tomatoes
  • 4 cups vegetable or chicken broth
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Can opener

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the sliced Portuguese sausage and cook until browned, about 5 minutes.
  3. Add the diced onion and minced garlic and sauté until translucent and fragrant, about 3-4 minutes.
  4. Stir in the diced carrots, celery, and bell pepper and cook for 2-3 minutes.
  5. Pour in the diced tomatoes with their juices and stir to combine.
  6. Add the vegetable or chicken broth and stir well.
  7. Stir in the kidney beans, pinto beans, dried oregano, and smoked paprika.
  8. Bring the soup to a boil, then reduce heat and simmer for 30 minutes.
  9. Taste and adjust seasoning with salt and pepper, then ladle into bowls and garnish with fresh parsley.

Notes

For a creamier texture, blend a portion of the soup and stir it back in.