Portuguese Red Bean Soup

Portuguese Red Bean Soup

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Louise Casey


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


☆☆☆☆☆ 0 votes

15 Min
2 Hr
Stove Top


  • 1-2
    carrots, chopped
  • 1
  • 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
  • 1 1/4 tsp
  • 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

How to Make Portuguese Red Bean Soup


  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.

Printable Recipe Card

About Portuguese Red Bean Soup

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

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