Is Portuguese bean soup traditionally spicy?

Portuguese bean soup is generally not very spicy. The heat level depends on the type of sausage used; for example, traditional Portuguese linguiça adds smoky flavor with mild spice, while some versions might use spicier sausages for extra kick. If you prefer less heat, choose milder sausages or omit spicy ingredients. You can also adjust seasoning to match your taste.

Can I prepare Portuguese bean soup without meat?

Yes, you can make a vegetarian or vegan version of Portuguese bean soup. Replace the ham hock and sausages with smoked paprika, liquid smoke, or plant-based sausage alternatives to retain a smoky flavor. Use vegetable broth instead of meat-based stock to keep the soup rich and hearty. This variation still captures the essence of the original dish.

How long does Portuguese bean soup last in the refrigerator?

Portuguese bean soup can be stored in the refrigerator for 4 to 5 days when kept in a sealed container. The flavors often taste better after resting overnight. Always reheat the soup until it’s steaming hot before serving to ensure food safety.

Is it possible to freeze Portuguese bean soup for later use?

Yes, Portuguese bean soup freezes well for up to 3 months. Allow the soup to cool completely before transferring it to airtight freezer-safe containers or heavy-duty freezer bags. When ready to eat, thaw it in the refrigerator overnight and reheat gently on the stove, stirring occasionally to maintain its texture.

Can I cook Portuguese bean soup using a slow cooker or Instant Pot?

Portuguese bean soup is well-suited for both slow cookers and Instant Pots. For the Instant Pot, pressure cook on high for 35 to 40 minutes, then allow natural pressure release to enhance flavor. In a slow cooker, set it on low for 6 to 8 hours for tender beans and rich broth. Both methods save time while developing a deep, satisfying taste.

Portuguese Bean Soup Recipe With Simple Ingredients 2024

Name: Portuguese Bean Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Portuguese
Ingredients: 2 smoked ham shanks or ham hocks for a deep, smoky base; 2 cups cubed ham for added protein and texture; 2 quarts chicken broth or water to form the liquid foundation; 2 Portuguese sausages (like linguiça; substitutes include chorizo, Italian sausage, smoked sausage, or kielbasa) for a spicy, smoky kick; 2 garlic cloves for a pungent, aromatic punch; 1 medium onion for a sweet, caramelized note; 2 large carrots for sweetness and crunch; 2 celery stalks for a fresh, crisp element; 2 large potatoes (sweet potatoes optional) for filling and creaminess; 1/2 medium head of cabbage (Napa cabbage can be used) for bulk and tender texture; 2 cans (15 oz each) kidney beans for plant-based protein and fiber; 2 bay leaves for a subtle, herbal aroma; 1 can (16 oz) crushed tomatoes for a tangy base; 1 can (16 oz) tomato sauce or puréed Roma tomatoes to thicken and amplify savory notes; 1 cup elbow macaroni to soak up broth and add texture; 1 teaspoon salt to season; 1/2 teaspoon pepper for gentle heat and complexity; Optional additions: watercress, green beans, or corn for extra veggies

Ingredients

Scale

2 smoked ham shanks or ham hocks for a deep, smoky base

2 cups cubed ham for added protein and texture

2 quarts chicken broth or water to form the liquid foundation

2 Portuguese sausages (like linguiça; substitutes include chorizo, Italian sausage, smoked sausage, or kielbasa) for a spicy, smoky kick

2 garlic cloves for a pungent, aromatic punch

1 medium onion for a sweet, caramelized note

2 large carrots for sweetness and crunch

2 celery stalks for a fresh, crisp element

2 large potatoes (sweet potatoes optional) for filling and creaminess

1/2 medium head of cabbage (Napa cabbage can be used) for bulk and tender texture

2 cans (15 oz each) kidney beans for plant-based protein and fiber

2 bay leaves for a subtle, herbal aroma

1 can (16 oz) crushed tomatoes for a tangy base

1 can (16 oz) tomato sauce or puréed Roma tomatoes to thicken and amplify savory notes

1 cup elbow macaroni to soak up broth and add texture

1 teaspoon salt to season

1/2 teaspoon pepper for gentle heat and complexity

Optional additions: watercress, green beans, or corn for extra veggies

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Start by simmering the 2 smoked ham shanks or ham hocks in 2 quarts of chicken broth or water in a large pot over medium heat. Let this go for 1 to 1.5 hours until the meat is tender, and remember to skim off any foam that rises to the top for a cleaner broth.

2-Second Step: Once the ham is tender, add the 2 sliced Portuguese sausages and 2 cups of cubed ham to the pot. Let them cook together for 10-15 minutes, stirring occasionally, to blend the flavors and let the sausages release their tasty oils into the broth.

3-Third Step: While that’s happening, sauté 1 medium onion and 2 garlic cloves in a separate pan over medium heat until they’re soft and fragrant, about 5 minutes. This step builds a solid flavor base, so don’t rush it then add this mixture to the main pot for that extra depth.

4-Fourth Step: Now, toss in the veggies and other key ingredients: 2 large carrots, 2 celery stalks, 2 large potatoes (or sweet potatoes if you’re switching it up), and 1/2 medium head of cabbage. Follow with 1 can of crushed tomatoes, 1 can of tomato sauce, 2 cans of kidney beans (drained and rinsed), and 2 bay leaves. Bring everything to a simmer and cook for 30-40 minutes until the vegetables are tender, adjusting the heat to low if needed.

5-Fifth Step: Take out the ham shanks or hocks from the pot, let them cool a bit, then shred or dice the meat and discard the bones. Return the meat to the soup to keep that hearty element, and if you’re adapting for dietary needs, this is a good spot to swap in plant-based options.

6-Sixth Step: Add 1 cup of elbow macaroni to the pot during the last 10-12 minutes of cooking. Stir it in and keep an eye on it so it doesn’t get too soft meanwhile, season the soup with 1 teaspoon of salt and 1/2 teaspoon of pepper to taste, tweaking as you go for your family’s preferences. For variations, consider adding optional items like watercress or green beans here if you want more greens.

7-Final Step: Once everything is cooked through, turn off the heat and let the soup rest for a few minutes. Serve it hot over a bed of sticky white rice for that authentic touch, and feel free to garnish with fresh herbs if you’re feeling fancy. If you enjoy dishes like this one, you might want to try our Hawaiian Chicken with Coconut Rice for another crowd-pleaser that pairs well with rice. Total time is about 2 hours and 15 minutes, with most of it hands-off cooking.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🌶️ Adjust spice level by choosing milder or spicier sausages.
🥕 For vegetarian or vegan option, replace ham and sausage with smoked paprika, liquid smoke, plant-based sausage, and use vegetable broth.
❄️ Soup freezes well up to 3 months; refrigerate leftovers for 4-5 days for enhanced flavors upon reheating.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 2 hours
Category: Soup, Comfort Food
Method: Simmering, Sautéing
Cuisine: Portuguese, Hawaiian
Diet: Omnivore, Vegetarian option

Nutrition

Serving Size: 1 bowl