Authentic Portuguese Bean Soup

Name: Authentic Portuguese Bean Soup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Portuguese
Ingredients: 2 cups dry kidney beans (soaked overnight); 1 kg pork shoulder (cut into cubes); 2 chouriço sausages (sliced); 1 large cabbage (shredded); 1 large onion (chopped); 4 cloves garlic (minced); 2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 litres water; 2 bay leaves

120 min 8 servings Medium

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Savour the rich flavours of Portugal with this hearty Portuguese Bean Soup, a comforting blend of beans, pork, and spices.

Prep

30 min

Cook

90 min

Total

120 min

Servings

Difficulty

Medium

Portuguese Bean Soup is a classic dish that embodies the warmth and richness of Portuguese cuisine. This version, Portuguese Bean Soup II, takes the traditional flavours and elevates them with a few modern twists. It's a hearty, warming soup perfect for cold days, making it a staple in many Portuguese households. This version of Portuguese Bean Soup is designed to be both authentic and accessible, maintaining the traditional ingredients like chouriço and cabbage while ensuring it is easy enough for home cooks to recreate. The combination of beans, pork, and spices creates a flavourful and satisfying dish that can be enjoyed by families and guests alike. Whether you're familiar with Portuguese cooking or new to this vibrant cuisine, this recipe will guide you in creating a delicious soup that captures the essence of Portugal.

Instructions

Prepare the beans

Drain and rinse the soaked kidney beans. Set aside.

Pro tip: Soaking the beans overnight reduces cooking time and improves texture.

Cook the pork

In a large pot, heat olive oil over medium heat. Add pork shoulder and cook until browned on all sides, about 10 minutes.

Pro tip: Browning the meat adds depth of flavour to the soup.

Add aromatics

Add chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.

Pro tip: Stir frequently to prevent the garlic from burning.

Simmer the soup

Add kidney beans, chouriço, paprika, salt, pepper, bay leaves, and water. Bring to a boil, then reduce heat to low and simmer for 1 hour.

Pro tip: Cover the pot with a lid to maintain moisture.

Add cabbage

Stir in the shredded cabbage and continue to simmer for another 20 minutes until the cabbage is tender.

Pro tip: Adjust seasoning to taste after adding cabbage.

Finish and serve

Remove bay leaves. Ladle the soup into bowls and serve hot.

Pro tip: Garnish with fresh parsley for added freshness.

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Tips & Tricks

Use fresh chouriço sausage for authentic flavour.
Soak beans overnight for a creamier texture.
Adjust spice levels to suit your taste.

Frequently Asked Questions

What is Portuguese Bean Soup II?

Portuguese Bean Soup II is a variation of the traditional Portuguese bean soup, featuring beans, pork, and chouriço sausage in a rich broth.

How many calories are in Portuguese Bean Soup?

Each serving of Portuguese Bean Soup contains approximately 360 calories.

Can I freeze Portuguese Bean Soup?

Yes, you can freeze Portuguese Bean Soup for up to 2 months. Thaw in the refrigerator before reheating.

What type of beans are used in Portuguese Bean Soup?

This recipe uses dry kidney beans, which are soaked overnight for a creamy texture.

How long does it take to cook Portuguese Bean Soup?

The total time to prepare and cook Portuguese Bean Soup is approximately 2 hours.

Serving Suggestions

Serve this Portuguese Bean Soup II with crusty bread to soak up every drop of the delicious broth. A side salad with vinaigrette dressing can balance the soup's richness. This soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 2 months. Reheat gently on the stove to preserve the flavours.

Nutrition per serving

360

Calories

25g

Protein

15g

Fat

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