Portuguese Bean Soup is a hearty, comforting bowl filled with creamy beans, tender vegetables, and a touch of smoky sausage that warms you from the inside out. It’s the kind of soup that feels like a big, cozy hug on a chilly day, full of simple ingredients that come together just right.
I love making this soup when I want something satisfying but not complicated. The beans soak up all the flavors, and that little bit of sausage adds just enough smokiness to make every spoonful interesting. I always find myself stirring up a big pot so there’s plenty for leftovers—because it tastes even better the next day.
My favorite way to enjoy Portuguese Bean Soup is with some crusty bread on the side for dipping in the rich broth. It’s a perfect weeknight meal that’s easy to throw together and always leaves everyone asking for seconds. Plus, it’s a great excuse to cozy up with a good book or share it with friends around the table.
Key Ingredients & Substitutions
Beans: Kidney and white beans give great texture and flavor. If you don’t have both, just one type works fine. Canned beans save time, but dried beans soaked overnight taste even better.
Smoked Paprika: This adds a mild smoky note that’s key here. If unavailable, regular paprika plus a pinch of cumin gives a nice alternative.
Kale or Collard Greens: These greens add color and nutrients. Spinach or Swiss chard can also work if you don’t have these on hand.
Chorizo or Smoked Sausage: Optional but adds richness. For a vegetarian version, skip or use smoked paprika to keep the smoky flavor.
Elbow Macaroni: Small pasta shapes work best. Feel free to swap with ditalini, small shells, or even broken spaghetti.
How Can I Get the Best Flavor From the Vegetables and Spices?
Softening the aromatic vegetables slowly brings out their natural sweetness and depth.
- Cook diced onion, carrot, and celery in olive oil over medium heat until soft—about 5 to 7 minutes. Don’t rush this step.
- Add garlic last so it doesn’t burn—just about 1 minute of cooking until fragrant is enough.
- Adding smoked paprika and herbs right after the aromatics lets their flavors bloom in the oil.
- Simmering the soup gently after adding liquids lets all ingredients meld beautifully.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting flavors blend.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – for chopping veggies and greens easily.
- Colander – helpful to rinse and drain the beans quickly.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Swap chorizo with smoked ham or bacon for a different smoky touch I enjoy sometimes.
- Add diced potatoes for a thicker, heartier soup to warm you up on very cold days.
- Stir in chopped fresh cilantro or parsley at the end for extra freshness and color.
- Try kicking up the spice level with a pinch of crushed red pepper flakes if you like heat.
Portuguese Bean Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
- 1 cup elbow macaroni or small pasta
- 2 cups chopped kale or collard greens
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 bay leaf
- Optional: 1 cup sliced chorizo or smoked sausage
- Fresh parsley, chopped (for garnish)
- Sour cream or yogurt (optional, for serving)
- Crusty bread, for serving
Time Needed
This soup takes about 10 minutes to prepare your veggies and ingredients, and around 30 minutes to cook everything until the flavors develop and the pasta is tender. So, you’ll need about 40 minutes total for a delicious, heartwarming meal.
Step-by-Step Instructions:
1. Sautéing the Vegetables:
Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion, carrots, and celery. Cook gently for about 5 to 7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
2. Adding Aromatics and Meat:
Stir in the minced garlic and cook for 1 more minute. If using, add the sliced chorizo or smoked sausage now and cook until browned and slightly crispy.
3. Seasoning and Simmering:
Add the smoked paprika, oregano, thyme, and bay leaf. Stir well to mix in the spices with the vegetables and meat. Pour in the diced tomatoes with their juices, then add the broth. Bring the mixture to a gentle simmer.
4. Adding Beans and Pasta:
Stir in both kinds of beans. Let the soup simmer for 10 minutes, allowing the flavors to blend. Then add the elbow macaroni and cook for about 8 to 10 minutes, or until the pasta is tender.
5. Finishing Touches:
Add the chopped kale or collard greens and cook for another 5 minutes until the greens wilt. Remove the bay leaf, then season the soup with salt and pepper to your liking.
6. Serving:
Serve the soup hot. Garnish with chopped fresh parsley and a dollop of sour cream or yogurt, if you like. Don’t forget some crusty bread on the side to dip and enjoy every last drop!
Can I Use Dried Beans Instead of Canned?
Yes! Just be sure to soak dried beans overnight and cook them until tender before adding to the soup. This adds a bit more time but delivers great texture and flavor.
Can I Make This Soup Vegetarian?
Absolutely! Simply omit the chorizo or sausage and use vegetable broth. Enhance the smoky flavor by adding extra smoked paprika and a dash of liquid smoke if you have it.
How Long Does Leftover Portuguese Bean Soup Last?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Freeze This Soup?
Yes, this soup freezes well! Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.
