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Portuguese Bean Soup Recipe

Portuguese Bean Soup Recipe
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5.1 from 7 reviews

Portuguese Bean Soup is a hearty and flavorful dish that combines tender beans, savory chicken, and aromatic vegetables in a rich broth seasoned with smoked paprika and herbs. This Halal-friendly version adds a unique twist to the traditional recipe, making it a comforting and satisfying meal for any occasion.

Ingredients

For the Soup:

  • 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

Optional Garnish:

  • Chopped parsley or cilantro
  • Lemon wedges

Instructions

  1. First Step: Sauté the Vegetables

    Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the Aromatics: Add the diced onion, garlic, and carrot to the pot. Sauté for about 5 minutes, or until the onion becomes translucent and the garlic is fragrant. Add Celery and Potatoes: Stir in the diced celery and potatoes. Continue to cook for an additional 3 minutes, allowing the vegetables to soften slightly.

  2. Second Step: Add the Tomatoes and Broth

    Add the Tomatoes: Stir in the diced tomatoes (with their juices) and tomato paste. Mix well to combine. Add the Liquids: Pour in the chicken broth and water, stirring to incorporate all the ingredients. Season the Soup: Add the bay leaf, smoked paprika, oregano, and salt and pepper to taste. Stir everything together.

  3. Third Step: Simmer the Soup

    Bring to a Boil: Increase the heat to medium-high and bring the soup to a boil. Reduce the Heat: Once boiling, reduce the heat to low and allow the soup to simmer, uncovered, for about 45 minutes to 1 hour, or until the vegetables are tender and the flavors have melded together. Stir occasionally. Check the Seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or smoked paprika if desired.

  4. Fourth Step: Add the Beans and Chicken

    Add the Beans: Stir in the kidney beans and white beans. Let them heat through for about 10 minutes. Add the Chicken: Add the chopped cooked chicken to the soup and continue simmering for another 10-15 minutes, allowing the chicken to absorb the flavors.

  5. Fifth Step: Serve and Garnish

    Remove the Bay Leaf: Before serving, remove the bay leaf from the soup. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro. Serve with lemon wedges on the side for a fresh burst of flavor.

Notes

  • Portuguese Bean Soup can be made ahead and stored in the refrigerator for up to 3 days.
  • This soup freezes well for up to 3 months; thaw in the refrigerator before reheating.
  • Adjust the spice level by adding jalapeños or red pepper flakes if desired.
  • For a vegetarian version, swap the chicken for extra vegetables and use vegetable broth.

Nutrition

Find it online: https://deliciousyum.com/portuguese-bean-soup-recipe/