Portuguese Bean Soup

Portuguese Bean Soup is a hearty and flavorful dish that’s perfect for cold days or as a comforting meal. Packed with tender beans, savory smoked sausage, and vegetables, this soup is rich in flavor and easy to make. It’s a beloved classic that offers a delicious mix of textures, from the creamy beans to the tender meats, making it a filling meal for any occasion.

Ingredients:

• 1 tablespoon olive oil

• 1/2 pound smoked sausage or Portuguese sausage, sliced

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, chopped

• 1 cup dried kidney beans (or a mix of beans)

• 6 cups chicken broth

• 2 bay leaves

• 1 teaspoon dried thyme

• 1/2 teaspoon smoked paprika

• 2 medium potatoes, peeled and diced

• Salt and pepper, to taste

• 1/4 cup fresh parsley, chopped (for garnish)
  
  

Directions:

1. Rinse the dried beans under cold water and soak them in water for 6-8 hours or overnight. Drain and set aside.

2. In a large pot, heat the olive oil over medium heat. Add the sliced sausage and cook for 5-7 minutes until lightly browned. Remove the sausage and set aside.

3. In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 4-5 minutes until the vegetables are softened.

4. Stir in the soaked beans, chicken broth, bay leaves, thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 to 1.5 hours, or until the beans are tender.

5. Add the diced potatoes to the soup and cook for an additional 15-20 minutes, until the potatoes are soft.

6. Return the cooked sausage to the pot, stir to combine, and cook for another 5-10 minutes to heat through.

7. Season with salt and pepper to taste.

8. Serve the soup hot, garnished with fresh parsley.
   
   

Nutritional Information (per serving, approx., serves 6):

• Calories: 350 kcal

• Total Fat: 18 g

• Saturated Fat: 6 g

• Cholesterol: 45 mg

• Sodium: 950 mg

• Total Carbohydrates: 34 g

• Dietary Fiber: 9 g

• Sugars: 5 g

• Protein: 20 g