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portuguese red bean soup

Recipe by
Louise Casey

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

yield 10 -12
prep time 15 Min
cook time 2 Hr
method Stove Top

Ingredients For portuguese red bean soup

  • 1-2
    carrots, chopped
  • 1
  • 4
    celery stalks
  • 4
    tomatoes, skinned and seeded or
  • 1x 28 oz can
    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.

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