Portuguese Bean Soup
A thick, hearty soup of kidney beans, Portuguese sausage, potatoes, cabbage and macaroni simmered together into a filling one-pot meal.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16
- carbs
- 40
- protein
- 20
- calories
- 380
Instructions
- 1
Cook the sliced Portuguese sausage in a large pot over medium heat until brown. Take it out, leaving the fat in the pot.
- 2
Add the onion, carrots, and celery to the pot. Cook for 8 minutes until softened.
- 3
Stir in the tomato paste. Cook for 1-2 minutes to deepen its flavor.
- 4
Add the water, potatoes, kidney beans, bay leaves, and browned sausage. Bring to a boil, then lower the heat and simmer 45 minutes.
- 5
Add the shredded cabbage. Simmer for another 20 minutes until all the vegetables are tender.
- 6
Stir in the macaroni. Cook for a further 10-12 minutes until just tender.
- 7
Season with salt and pepper. Take out the bay leaves and serve hot.
Chef's tips
Let the soup rest for a few minutes before serving. It thickens as it sits and tastes even better the next day.
Storage
Refrigerate up to 4 days; freezes well for up to 3 months (add fresh macaroni after thawing for best texture).
Reheating
Reheat gently on the stovetop, adding a splash of water or stock since the soup thickens considerably when chilled.
Common mistakes to avoid
- •Adding the macaroni too early, which makes it mushy and overly starchy by serving time.
- •Using a lean sausage substitute, which lacks the smoky richness linguiça provides.
- •Not stirring the tomato paste in completely, leaving clumps instead of an even broth.
Serving suggestions
Cooked Portuguese Bean Soup?
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