Portuguese Red Bean Soup Recipe

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Portuguese Red Bean Soup

Louise Casey

By
@VillagerLouise

This is a good satisfying soup, when served with crusty bread it makes a nice lunch.


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Rating:

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Serves:

10-12

Prep:

15 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1-2
carrots, chopped
1
onion
4
celery stalks
4
tomatoes, skinned and seeded or
1x 28 oz can(s)
diced tomatoes with liquid
1-2
potatoes, peeled, diced small
8 oz
dried red kidney beans, soaked overnight
2 oz
olive oil
2 oz
butter
1 1/4 tsp
paprika
2 qt
chicken stock
3 Tbsp
tomato paste
2
chorizo sausages, cut into small pieces
1/2 to 1 tsp
cayenne pepper, to taste
salt and pepper

Directions Step-By-Step

1
Finely chop all vegetables, including tomatoes and the potatoes.
2
Drain soaked beans, discarding liquid.
3
Add olive oil and butter in a large pot. When oil is hot, add onion, carrot, celery and tomatoes. Saute but do not brown.
4
Add chopped potatoes, paprika and chicken stock. When this reaches a boil, add kidney beans and turn down heat to a simmer. Add tomato paste.
5
Let cook 45-60 minutes, stirring occasionally. When the beans are soft to the touch, add sausage and cayenne pepper. Season to taste.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Portugese
Dietary Needs: Dairy Free