Description
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound smoked sausage (such as linguica or chorizo), sliced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper (any color), diced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups chicken or vegetable broth
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 3–4 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Cook the Sausage and Vegetables
- Add the sliced smoked sausage to the pot and cook for about 5–7 minutes until browned.
- Stir in the diced carrots, celery, and bell pepper, cooking for another 5 minutes until the vegetables start to soften.
Step 3: Add Tomatoes and Broth
- Pour in the canned diced tomatoes with their juice and stir to combine.
- Add the chicken or vegetable broth, kidney beans, pinto beans, dried thyme, paprika, salt, and pepper.
- Bring the mixture to a boil.
Step 4: Simmer the Soup
- Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
Step 5: Add Greens and Serve
- Add the chopped spinach or kale and cook for an additional 2–3 minutes until wilted.
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve hot and enjoy your hearty Portuguese Bean Soup!
- Prep Time: 15
- Cook Time: 35