Stuffed Pepper Soup Recipe

This Portuguese Bean Soup is a true comfort food classic, best described as a bowlful of hearty, rich tradition with every spoonful. Packed with tender chicken, two kinds of beans, and a rainbow of vegetables, this flavorful soup brings together all the best elements of homestyle cooking in one pot. The smoked paprika and fresh herbs add layers of depth, while the finishing touch of lemon brightens up the dish, making this a recipe you’ll crave when you want something cozy, nourishing, and deliciously satisfying. Whether you’re feeding a crowd or just treating yourself, this is the kind of soup that turns a simple meal into a special occasion.

Ingredients You’ll Need

Before you start simmering, take a good look at these ingredients. You’ll notice how each item plays a starring role in this vibrant soup, adding a distinct flavor, texture, or pop of color. This isn’t a complicated list, but every ingredient is essential to building the soup’s unforgettable taste.

• Olive oil: The perfect starter for sautéing your veggies and bringing a subtle richness to the soup base.
• Onion, diced: Adds savory sweetness that melds seamlessly into the broth.
• Garlic cloves, minced: Just the thing for bold, aromatic depth with every bite.
• Carrot, peeled and diced: Brings natural sweetness and a pop of cheerful color.
• Celery, diced: For an essential crunchy undertone that makes the soup sing.
• Potatoes, peeled and diced: These make the soup hearty and filling, giving each spoonful great texture.
• Canned diced tomatoes (14 oz): The tomatoes add acidity and body, balancing out the richness of the other ingredients.
• Red kidney beans (15 oz, drained and rinsed): Protein-packed and flavorful, these beans are at the heart of this dish.
• White beans (like cannellini or Great Northern, 15 oz, drained and rinsed): Adds creaminess and variety to the beans lineup.
• Tomato paste (6 oz): For a concentrated, deep tomato flavor that pulls everything together.
• Chicken broth (4 cups): This is the base—opt for low-sodium if you’d like to control the saltiness yourself.
• Water (1½ cups): Helps reach that perfect, hearty soup consistency without overwhelming the flavors.
• Bay leaf: Adds a subtle, aromatic backdrop to the simmering pot.
• Smoked paprika (1 tsp): Brings a smoky punch that beautifully complements the savory chicken.
• Dried oregano (1 tsp): Your herbal note, bringing in a taste of the Mediterranean coastline.
• Salt and pepper to taste: The essentials—season as you go!
• Chopped, cooked halal chicken (2 cups): Use grilled or rotisserie for best flavor—thighs or breast both work wonderfully in this adaptation.
• Optional Garnishes – parsley or cilantro, lemon wedges: These finishing touches provide fresh, bright, herbal notes to bring it all together.

How to Make This

Step 1: Sauté the Vegetables

Let’s start by building a flavor-packed base. In a large pot or Dutch oven, pour in your olive oil and warm it up over medium heat. Toss in the diced onion, garlic, and carrot, then sauté them together for about five minutes. The onion should go soft and translucent, and the whole kitchen will smell amazing as the garlic gets fragrant. Next, add your diced celery and potatoes. Give everything a good stir and let it cook for another three minutes, just enough to soften those vegetables up a bit—they’re going to finish cooking as the soup simmers.

Step 2: Add the Tomatoes and Broth

Now it’s time to build on those flavors. Pour in your canned diced tomatoes (juice and all) and the tomato paste, then stir until everything is evenly combined. Next, add the chicken broth and water, using your spoon to make sure the tomato paste is fully dissolved. Season the soup by tossing in the bay leaf, smoked paprika, oregano, and a solid pinch of salt and pepper. This step is all about letting those flavors begin to mingle in the pot.

Step 3: Simmer the Soup

Crank up the heat to medium-high and bring your soup to a gentle boil. Once it’s bubbling, drop the heat to low and let it simmer, uncovered, for 45 minutes to an hour. Check in occasionally and give it a stir to make sure nothing’s sticking. You’re looking for the vegetables to get soft, the flavors to deepen, and everything to come together in a rich, aromatic broth. Give the soup a taste and adjust the salt, pepper, or paprika as needed—this is where you make it truly your own.

Step 4: Add the Beans and Chicken

It’s bean time! Add the kidney and white beans straight into the pot, gently stirring them through. Let them warm up for 10 minutes. Then, toss in your cooked, chopped halal chicken and simmer for another 10-15 minutes, until the chicken soaks up all that deliciousness and the whole soup is piping hot. This step is what makes the soup stick-to-your-ribs hearty.

Step 5: Serve and Garnish

Before serving, don’t forget to fish out the bay leaf—no one wants to accidentally bite into that! Ladle the soup into bowls and finish with a sprinkle of chopped parsley or cilantro. Set out lemon wedges on the side so everyone can squeeze in a little bright acidity to taste. This final touch really brings the whole dish together.

How to Serve This

Garnishes

The right garnish will turn this comforting soup into a showstopper. Chopped fresh parsley or cilantro gives it a fragrant, herbal lift, while a wedge of lemon brings a pop of citrusy brightness that cuts through the rich, savory broth. Scatter a little of both over each steaming bowl, and get ready for compliments.

Side Dishes

This soup is truly satisfying on its own, but it absolutely sings when you serve it with warm, crusty bread—think sourdough, Portuguese rolls, or even a good hearty baguette. If you’re making a larger meal, a crisp salad with a simple vinaigrette makes a refreshing counterpoint to the thick, robust flavors of this stew.

Creative Ways to Present

Take this soup to the next level by serving it in mini bread bowls for parties, or ladle it into oversized mugs for a cozy, casual evening. For a rustic touch, present the soup family-style in a big pot at the table, inviting everyone to help themselves. This soup is a true crowd-pleaser no matter how you plate it.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! This soup stores beautifully. Pour any extra into an airtight container and let it cool to room temperature. Store in the refrigerator for up to 4 days. The flavors often deepen, making each subsequent bowl even better than the first.

Freezing

This is an ideal make-ahead meal. Allow the soup to cool completely, then portion it into freezer-safe bags or containers—be sure to leave a bit of space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge for best results before reheating.

Reheating

To reheat, simply pour the desired amount into a saucepan and warm over medium heat, stirring occasionally, until heated through. If the soup seems thicker after resting in the fridge or freezer, add a splash of water or chicken broth to return it to your preferred consistency. The flavors hold up beautifully after reheating.

FAQs

Can I use another type of meat in this recipe?

Absolutely! While this version uses halal chicken for a lighter twist, you can substitute with beef, sausage, or even go fully vegetarian by adding extra beans and skipping the meat altogether. The soup is wonderfully adaptable to your preferences.

Do I need to soak the canned beans?

No soaking required! Since this recipe uses canned beans, just be sure to drain and rinse them well before adding to the soup. This helps reduce any excess sodium and ensures the broth isn’t too starchy.

Can I make this ahead of time?

Definitely. In fact, this soup tastes even better the next day. Make it ahead, let it cool, and refrigerate. The flavors will continue to deepen and meld—making leftovers something to look forward to!

What if I don’t have smoked paprika?

No worries—if you can’t find smoked paprika, regular sweet paprika works in a pinch, or try a touch of chipotle powder for that smoky essence. If you’re sensitive to spice, use a bit less to keep the flavor balanced.

Is this soup gluten-free?

This recipe is naturally gluten-free as long as your chicken broth and tomato paste don’t contain any hidden wheat ingredients. Always double-check the labels if you’re cooking for someone with a gluten sensitivity.

Final Thoughts

This Portuguese Bean Soup is a steaming invitation to slow down and savor good food with people you care about. It’s simple to make, brimming with flavor, and practically guaranteed to warm you up from the inside out. If you love a one-pot wonder as much as I do, you just have to give this a try—you won’t be disappointed!

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