Portuguese Bean Soup
Hearty Portuguese Bean Soup combines savory sausage, fresh vegetables, and beans in a rich tomato broth, perfect for warming up and satisfying a crowd with bold flavors.
Ingredients
- 2 to 3 packages Portuguese sausage (hot) ⓘ
- 2 onions ⓘ
- 1/2 teaspoon minced garlic ⓘ
- 1/2 head cabbage, shredded
- 2 cans kidney beans
- 2 cans pinto beans ⓘ
- 1 can red beans ⓘ
- 1 can butter beans ⓘ
- 1 can garbanzo beans ⓘ
- 2 large cans Progresso crushed tomatoes with puree ⓘ
- 1 (48 oz.) can tomato juice ⓘ
- 3 carrots ⓘ
- 3 to 4 potatoes ⓘ
- 3 fresh basil leaves or dried basil ⓘ
Instructions
- Peel all vegetables.
- Dice potatoes into bite-sized pieces and slice carrots.
- Slice onions into sections.
- Shred cabbage.
- Brown sausage lightly in a large pot.
- Add onions, cabbage and garlic; continue browning until vegetables are translucent.
- Add crushed tomatoes, tomato juice, herbs, potatoes, and carrots to the pot.
- Turn heat to low and simmer the soup for at least two hours, or all day if desired.
- Cook pasta al dente separately and add to the soup right before serving.
Tips & Substitutions
For a spicier kick, you can substitute some of the Portuguese sausage with andouille sausage. If you prefer a vegetarian version, use smoked tempeh instead of sausage. Fresh herbs can enhance the flavor, so consider adding thyme or oregano along with basil. Make sure to adjust the liquid levels based on desired thickness; if too thick, add more tomato juice or broth.
Serving Suggestions
Serve the soup hot, garnished with fresh basil or a sprinkle of parmesan cheese for added flavor. It pairs wonderfully with crusty bread or a side salad for a complete meal. For a fun twist, consider adding some cooked pasta or rice directly into the soup just before serving.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, portion the soup into freezer-safe containers, leaving some space for expansion. To reheat, thaw overnight in the fridge and warm it on the stove over medium heat, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Portuguese Bean Soup contains roughly 805 calories, with 27g protein, 129g carbohydrates, and 23g fat. It is an excellent source of vitamin A (216% of the Daily Value), vitamin C (168% of the Daily Value), and dietary fiber (100% of the Daily Value). Note that it is relatively high in sodium, at 1427mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, Portuguese bean soup actually tastes better the next day as the flavors meld together. Prepare the soup ahead of time, let it cool, and store it in the refrigerator. When ready to serve, simply reheat on the stove, adding a little water or broth if needed.
What can I serve with Portuguese bean soup?
This hearty soup pairs well with a variety of sides such as cornbread, garlic bread, or a light green salad. For a complete meal, consider serving it alongside a dish like French Chocolate Cream Dessert for a sweet finish.
Can I use different types of beans?
Absolutely! Feel free to mix and match beans based on what you have on hand. Black beans, navy beans, or cannellini beans can be great substitutes. Just ensure you rinse and drain canned beans before adding them to the soup for a cleaner taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).