Name: Portuguese Bean Soup Recipe
Prep time: 20 min
Cook time: PT-487821H12M10S
Total time: 2 h
Cuisine: Portuguese
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 garlic cloves, minced; 1 carrot, peeled and diced; 2 stalks celery, diced; 2 medium potatoes, peeled and diced; 1 (14 oz) can of diced tomatoes; 1 (15 oz) can of red kidney beans, drained and rinsed; 1 (15 oz) can of white beans (such as cannellini or Great Northern beans), drained and rinsed; 1 (6 oz) can of tomato paste; 4 cups chicken broth; 1½ cups water; 1 bay leaf; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups chopped, cooked halal chicken; Chopped parsley or cilantro; Lemon wedges

Portuguese Bean Soup is the heart of comfort food, brimming with tender chicken, creamy beans, and a medley of garden-fresh veggies simmered in a savory, spiced tomato broth. This beloved dish has found a home on so many family tables thanks to its soulful flavors and vibrant colors. It’s the kind of soup that gets better as it simmers—warming both the kitchen and your spirits, especially when shared. If you’ve never made Portuguese Bean Soup before, prepare for a richly satisfying experience that’s as delicious as it is welcoming.

Portuguese Bean Soup Recipe - Recipe Image

Ingredients You’ll Need

The ingredients in Portuguese Bean Soup are humble but vital, each playing a starring role in creating layers of flavor and texture. Don’t skip a thing—each vegetable adds sweetness or bite, the spices give depth, and the beans and chicken bring hearty satisfaction.

Olive oil: Adds richness and helps draw out the natural sweetness of your vegetables while sautéing.
Onion (diced): Lays the savory base, infusing all the other flavors with extra depth.
Garlic cloves (minced): Brings aroma and a subtle kick that ties the entire soup together.
Carrot (peeled and diced): Brings a hint of sweetness and vibrant color to every bite.
Celery (diced): Offers crunch and earthiness, balancing out the sweetness of the carrot.
Potatoes (peeled and diced): Add satisfying substance and make the soup extra filling.
Diced tomatoes (14 oz can): Bring tartness and a rich, tomatoey backdrop.
Red kidney beans (15 oz can, drained and rinsed): Deliver classic texture, color, and loads of fiber.
White beans (15 oz can, drained and rinsed): Creamy and mild; they soak up the broth’s flavors.
Tomato paste (6 oz can): Intensifies the tomatoiness for a richer broth.
Chicken broth (4 cups): The soul of the soup; choose low-sodium if you like more control over saltiness.
Water (1½ cups): Perfects the soup’s consistency without overpowering the other flavors.
Bay leaf: Subtly perfumes every spoonful with a classic soup flavor.
Smoked paprika (1 teaspoon): Gives the stew its signature Portuguese warmth and depth.
Dried oregano (1 teaspoon): Infuses an herbal Mediterranean note you’ll taste in every bite.
Salt and pepper to taste: Essential for highlighting and balancing all the flavors.
Chopped, cooked halal chicken (2 cups): The star—tender bites of juicy chicken make every bowl hearty. Grilled or rotisserie makes this extra tasty.
Optional garnish: Chopped parsley or cilantro: For a clean, herbaceous pop at the end.
Optional garnish: Lemon wedges: Adds brightness—don’t skip a good squeeze!

How to Make Portuguese Bean Soup

Step 1: Sauté the Vegetables

Start by heating your olive oil in a large Dutch oven or soup pot over medium heat. Toss in the diced onion, garlic, and carrot, sautéing for about five minutes—just until the onion is soft and the garlic fragrant. Add your celery and potatoes next, letting them cook another three minutes. This early step is where that magical soup foundation is built, so don’t rush it!

Step 2: Add the Tomatoes and Broth

Now pour in the diced tomatoes (include the juices!) and the tomato paste, stirring until everything is beautifully mixed. Add the chicken broth and water, then sprinkle in the bay leaf, smoked paprika, dried oregano, and just enough salt and pepper to brighten the other flavors. This is where that unmistakable Portuguese Bean Soup aroma begins to fill your kitchen.

Step 3: Simmer the Soup

Turn up the heat to bring everything to a gentle boil. Once bubbling, lower the heat and let your soup simmer uncovered for 45 minutes to an hour. Stir occasionally, allowing the vegetables to become meltingly tender and the flavors to meld into an irresistible, savory broth. Now is a great time to taste and adjust your seasonings—add an extra dash of smoked paprika or another pinch of pepper if you like!

Step 4: Add the Beans and Chicken

Stir in both kidney and white beans, letting them heat through for about ten minutes. Finally, fold in the chopped, cooked halal chicken and simmer everything an extra ten to fifteen minutes. The chicken soaks up all that rich broth, and the beans turn creamy and flavorful. By now, your Portuguese Bean Soup is hearty and inviting, ready for the finishing touches.

Step 5: Serve and Garnish

Before serving, don’t forget to pluck out and discard the bay leaf. Ladle the piping hot soup into bowls, scatter fresh parsley or cilantro over each serving, and tuck a lemon wedge on the side. A satisfying squeeze of lemon right before you dig in brings a fresh and zesty lift to the whole bowl.

How to Serve Portuguese Bean Soup

Garnishes

Portuguese Bean Soup shines brightest with a scatter of fresh chopped parsley or cilantro over the top and a good squeeze of lemon just before eating. These bright notes love to mingle with the soup’s richness and bring everything into delicious harmony.

Side Dishes

You can’t go wrong with a slice of crusty bread—think a rustic baguette or hearty sourdough, perfect for dunking—or a fresh green salad. The lightness of greens with a punchy vinaigrette balances the warm, robust flavors of the soup. For a truly filling meal, try serving your Portuguese Bean Soup over a scoop of fluffy steamed white rice.

Creative Ways to Present

If you’re feeling adventurous, ladle the soup into bread bowls for a dramatic (and edible) presentation. Or try serving it in small mugs or espresso cups as an appetizer at your next dinner party. Leftover soup? Pour it over cooked grains like farro or quinoa for a fresh twist that’s still true to the spirit of the original.

Make Ahead and Storage

Storing Leftovers

Portuguese Bean Soup keeps beautifully in the fridge for up to three days. Store it in an airtight container and it will be ready for quick lunches or easy dinners, tasting even richer as the flavors develop overnight.

Freezing

To freeze, cool your soup completely before transferring it into individual portions or a large airtight container. It will keep well in the freezer for up to three months. Remember to leave a little space at the top, as the soup will expand as it freezes.

Reheating

Reheat Portuguese Bean Soup gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much. Microwaving works as well—just stir halfway through to ensure even warmth and avoid overcooking any chunks of chicken.

FAQs

Can I make Portuguese Bean Soup spicy?

Absolutely! Toss in a chopped jalapeño or sprinkle in some red pepper flakes when you’re sautéing the vegetables. Add more to taste during the final simmer if you prefer a bigger kick.

How can I make this soup vegetarian?

It’s so easy to make Portuguese Bean Soup vegetarian: simply swap the chicken for extra beans or chopped vegetables like bell peppers, zucchini, or mushrooms, and switch out chicken broth for vegetable broth. All the hearty warmth—no meat required!

Can I use a slow cooker for this recipe?

Yes! After sautéing your aromatics and veggies, just combine everything (except for the beans and chicken) in the slow cooker and set it on low for 6–8 hours, or high for 3–4 hours. Add the beans and chicken in the last hour so they don’t get too soft.

Is there a way to use different beans or meat?

Definitely. Portuguese Bean Soup is very forgiving. Swap the kidney or white beans for black or pinto beans, or replace the chicken with halal beef, lamb, or even turkey sausage for a traditional twist. The flavors adapt beautifully!

What if I don’t have smoked paprika?

If you’re out of smoked paprika, try using regular sweet paprika for color, and toss in a pinch of hot paprika or cayenne if you want some heat. You’ll miss a hint of smokiness, but the soup will still taste wonderful.

Final Thoughts

Once you try your hand at Portuguese Bean Soup, it’s bound to make repeat appearances at your table. There’s just something magical about how its simple ingredients come together with such deep, layered flavor—perfect for sharing with friends or treating yourself to a cozy night in. So grab your biggest pot and give this soup a go. I guarantee your kitchen will smell amazing and your tastebuds will thank you!