Hearty Portuguese Bean Soup with Smoked Sausage and Cabbage

This is the kind of soup that fills your kitchen with a deep, smoky smell before you even take the first spoonful. Smoked ham hock and garlicky linguica sausage simmer with kidney beans, tender potatoes, and silky cabbage until every bite is rich and comforting.

If you’ve never made Portuguese bean soup at home, know this: it’s a one pot meal that asks for a little patience while things simmer, then rewards you with a thick, spoon-coating broth that tastes like it cooked all day. It’s the soup I turn to when I want something that feels complete without needing a dozen side dishes.

What Makes This Portuguese Bean Soup So Good

The broth picks up layers of flavor from two kinds of smoked meat, first browned until deep rust colored, then slowly released into the liquid. That double smoked hit is what sets this soup apart from a standard bean stew. The cabbage wilts down and turns almost buttery, while the potatoes break just enough at the edges to thicken the broth naturally.

I keep coming back to it because it uses mostly pantry staples and simple fresh vegetables, but the result tastes like you put in serious effort. Leftovers thicken overnight into something even better, so a single batch does double duty for lunches later in the week.

Ingredients

• 2 tbsp olive oil: for browning, any neutral oil works
• 1 lb smoked ham hock: (about 1 large or 2 small): the source of that deep smoky backbone
• 8 oz linguica sausage, sliced into 1/2-inch rounds: a cured Portuguese sausage with paprika and plenty of garlic
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste: intensifies the broth’s body
• 1 (14 oz) can diced tomatoes, with their juices
• 6 cups chicken broth: low sodium so you control the salt
• 2 bay leaves
• 1 tsp smoked paprika: reinforces the smoke without overpowering
• 1/8 tsp red pepper flakes: a gentle background warmth, easily omitted
• 2 (15 oz) cans red kidney beans, drained and rinsed: the heart of the soup, canned for speed
• 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes: they hold their shape while contributing starch
• 3 cups chopped green cabbage: cut into roughly bite sized pieces
• Salt and black pepper, to finish

Variations / Substitutions

• Ham hock: swap for a smoked turkey wing or two smoked turkey necks, and the broth stays just as rich.
• Linguica: Spanish chorizo or andouille sausage both bring a similar paprika forward, lightly spicy character.
• Kidney beans: pinto beans or cannellini beans work nicely, though pinto will give a creamier texture.
• Cabbage: chopped kale stirred in at the very end wilts faster and tastes a little greener.
• Vegetarian: skip the meat, use vegetable broth, and add a few drops of liquid smoke along with 1 tbsp soy sauce for depth.

For a greener, potato free Portuguese soup, try a classic Caldo Verde.

How to Make Portuguese Bean Soup

Step 1: Brown the Meats

Warm the 2 tbsp olive oil in a large heavy pot or Dutch oven over medium heat. Add the ham hock and the 8 oz sliced linguica, then cook for about 5 minutes, turning the hock once, until the sausage is browned on both sides and the fat starts to render. Transfer the sausage to a plate but leave the ham hock in the pot.

You’ll see deep brown bits sticking to the bottom of the pot. Those are pure flavor, so resist the urge to turn the heat up and rush. The browning on the meat should look like a dark amber crust, not just a pale sear.

Step 2: Build the Soup Base

Add the onion, carrots, and celery to the same pot and cook for 6 to 8 minutes, stirring now and then, until the vegetables soften and the onion turns translucent. Stir in the 3 minced garlic cloves and 2 tbsp tomato paste, and cook for 1 minute more, just until the garlic is fragrant and the tomato paste darkens a shade.

The vegetables will pick up the browned bits from the meat, and the tomato paste will start smelling rich and slightly sweet. This step sets the whole flavor foundation, so give the paste that minute to cook off its raw edge.

Step 3: Simmer the Beans and Potatoes

Pour in the 6 cups chicken broth, the can of diced tomatoes with their juices, 2 bay leaves, 1 tsp smoked paprika, and the 1/8 tsp red pepper flakes. Stir well, then return the browned sausage to the pot. Bring the liquid to a boil, reduce the heat to a steady gentle simmer, cover, and cook for 45 minutes.

After 45 minutes, fish out the ham hock and set it aside on a cutting board. Stir the drained kidney beans and the cubed potatoes into the pot, cover again, and simmer another 20 minutes, until the potatoes are fork tender. While that simmers, pull the meat from the ham hock (discard the bone, skin, and any large pieces of fat), shred or chop the meat into bite size bits, and stir it back into the soup. The meat should fall away from the bone with only a little encouragement.

Step 4: Wilt the Cabbage

Add the 3 cups chopped cabbage to the simmering soup and push it down gently to submerge it. Cook uncovered for 8 to 10 minutes, until the cabbage leaves are tender and glossy but still have a little bite at the center rib. Taste the broth now and add salt and black pepper in small pinches, stirring after each addition, until the flavor pops.

The cabbage goes in last so it doesn’t turn mushy; you want it soft but with the slightest bit of texture left. The soup will look crowded at first, then the cabbage will shrink and settle into the broth.

Step 5: Ladle and Serve

Turn off the heat and let the soup rest in the pot for 5 minutes so the broth can settle and the flavors pull together. Ladle it deep into wide bowls, making sure each one gets a mix of beans, potato, cabbage, sausage, and shredded ham hock. Serve hot with crusty bread alongside, and a few cracks of black pepper on top.

Tips for the Best Bean Soup

• Don’t salt the soup until the very end, because the ham hock and linguica both bring salt to the pot as they cook. Taste first, then season.
• For a cleaner broth, you can skim any excess fat that pools on the surface after the first 45 minute simmer. Tilt the pot and use a wide spoon to lift off the fat without taking too much liquid.
• If your cabbage is very large, add half and let it wilt for a minute, then add the rest. Overcrowding the pot with raw cabbage can drop the temperature too quickly.
• The soup tastes noticeably better after a night in the fridge. If you have time, make it a day ahead and reheat gently, adding a splash of water or broth if it thickened too much.

Scale the soup up or down to serve more people:

Storing Leftover Portuguese Bean Soup

Refrigerate: Cool the soup completely, then store in airtight containers for up to 4 days. The broth will thicken as it sits, so add a splash of broth or water when reheating.

Reheating: Warm individual portions in a saucepan over low heat, stirring now and then. For larger amounts, bring it back to a gentle simmer in the same pot, adding liquid as needed.

What to Serve With Portuguese Bean Soup

Thick slices of crusty sourdough or a Portuguese roll are ideal for mopping up the last of the broth. A simple green salad dressed with lemon and olive oil cuts through the soup’s richness, and a handful of pickled onions or a spoonful of piri piri sauce on top adds a bright kick for anyone who likes more heat.

Frequently Asked Questions

Can I freeze this soup?

Yes, but the potato texture changes after thawing; they can become a little grainy. For best results, freeze the soup without the cabbage and potatoes, then add those fresh when you reheat.

How do I use dry beans instead of canned?

Soak 1 cup dried kidney beans overnight, drain, and add them with the broth at the start of the simmer. You’ll need to extend the initial cooking time to about 1 1/2 hours before adding the potatoes, or until the beans are nearly tender.

Can I make this in a slow cooker?

Brown the sausage and aromatics on the stove first for the best flavor, then transfer everything except the cabbage to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours, stirring in the cabbage during the last 30 minutes on high or 1 hour on low.

The soup came out too salty. What can I do?

Add a peeled, halved raw potato to the pot and simmer for 15 minutes; it will absorb some salt. Remove the potato pieces before serving, then thin the soup with a little unsalted broth or water.

Portuguese Bean Soup Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 lb smoked ham hock (about 1 large or 2 small)
• 8 oz linguica sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (14 oz) can diced tomatoes, with their juices
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp smoked paprika
• 1/8 tsp red pepper flakes
• 2 (15 oz) cans red kidney beans, drained and rinsed
• 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 3 cups chopped green cabbage
• Salt and black pepper, to finish

Method

 

1. Heat olive oil in a large pot over medium heat. Add ham hock and sliced linguica; cook 5 minutes until sausage is browned. Remove sausage to a plate, leaving ham hock in pot.
2. Add onion, carrots, and celery to the pot; cook 6 to 8 minutes until softened. Stir in garlic and tomato paste; cook 1 minute.
3. Pour in broth, diced tomatoes with juices, bay leaves, smoked paprika, and red pepper flakes. Return sausage to pot. Bring to a boil, then reduce heat, cover, and simmer 45 minutes. Remove ham hock, set aside.
4. Stir in beans and potatoes. Cover and simmer 20 minutes, until potatoes are fork tender. Meanwhile, shred meat from ham hock, discarding bone and skin; return meat to soup.
5. Add cabbage and cook uncovered 8 to 10 minutes until tender. Season with salt and pepper to taste, then ladle into bowls and serve hot.

Notes

Let the soup rest off the heat for 5 to 10 minutes before serving; this gives the broth a moment to settle and helps the flavors come together. The soup will thicken overnight, so when reheating leftovers add a small amount of broth or water to reach your preferred consistency.