Portuguese Kidney Bean Soup
A hearty Portuguese soup featuring kidney beans, potatoes, and savory spices, perfect for comforting meals and adaptable with add-ins like corn or ground meat.
Ingredients
Instructions
- Put the kidney beans in a large pan with 4 cups of water.
- Sauté diced onion and garlic cut in half in bacon fat in a separate pan.
- Add the sautéed onion and garlic to the large pan with the beans.
- Add diced potatoes, tomato paste, bay leaves, allspice, salt, and pepper to the pan.
- Simmer the soup for 45 minutes to an hour, adding more liquid if necessary, until thick.
Tips & Substitutions
For added depth of flavor, consider using smoked bacon instead of bacon fat. You can substitute the red kidney beans with pinto beans if desired. If you prefer a vegetarian version, use olive oil instead of bacon fat and vegetable broth instead of water. Adjust the seasoning to your taste, especially with salt, as the bacon fat can add saltiness.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or cilantro for a burst of freshness. It pairs wonderfully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving it alongside Portuguese-style Empanadas to enhance the meal experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a little water or broth to thin the soup if it has thickened too much. Reheat on the stove over low heat, stirring occasionally, until warmed through. This soup can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Portuguese Kidney Bean Soup contains roughly 1274 calories, with 31g protein, 261g carbohydrates, and 39g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (212% of the Daily Value), and vitamin C (173% of the Daily Value). Note that it is relatively high in sodium, at 678mg per serving (29% 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 use dried kidney beans instead of canned?
Yes, you can use dried kidney beans. Soak them overnight and then boil until tender before adding them to the soup. This will take longer but will add a richer flavor to your dish.
What can I add to make the soup spicier?
To add heat, consider including diced jalapeños or a pinch of cayenne pepper. You can also top the soup with a drizzle of hot sauce for an extra kick. Adjust according to your spice preference.
Is there a way to make this soup thicker?
If you prefer a thicker consistency, you can mash some of the potatoes in the soup once they are cooked. Alternatively, blend a portion of the soup and return it to the pot to incorporate a creamy texture without adding any dairy.
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).