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Portuguese Bean Soup

Portuguese Bean Soup Recipe

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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.