Portuguese Bean Soup 

Portuguese Bean Soup is a beloved dish that combines tender beans, savory meats, and a medley of vegetables in a rich, flavorful broth. Originating from Portugal and embraced in Hawaiian cuisine, this soup offers a comforting and satisfying meal, perfect for family gatherings or cozy evenings.

 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 diced tomatoes

• 1 (15 oz) can red kidney beans, drained and rinsed

• 1 (15 oz) can white beans (such as cannellini or Great Northern), drained and rinsed

• 1 (6 oz) can tomato paste

• 4 cups chicken broth (low-sodium preferred)

• 1½ cups water

• 1 bay leaf

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 2 cups cooked chicken, chopped (such as grilled or rotisserie chicken)

Optional Garnishes:

• Chopped parsley or cilantro

• Lemon wedges

 Directions:

1. Sauté the Vegetables:
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced carrot. Sauté for about 5 minutes, or until the onion becomes translucent and the garlic is fragrant.

2. Add Remaining Vegetables:
   Stir in the diced celery and potatoes. Continue to cook for an additional 3 minutes, allowing the vegetables to soften slightly.

3. Incorporate Tomatoes and Broth:
   Add the diced tomatoes (with their juices) and tomato paste to the pot. Stir well to combine. Pour in the chicken broth and water, mixing to incorporate all the ingredients.

4. Season the Soup:
   Add the bay leaf, smoked paprika, dried oregano, salt, and pepper to the pot. Stir to distribute the seasonings evenly throughout the soup.

5. Simmer:
   Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer, uncovered, for about 20 minutes, or until the vegetables are tender.

6. Add Beans and Chicken:
   Stir in the drained red kidney beans, white beans, and chopped cooked chicken. Continue to simmer for an additional 10 minutes, allowing the flavors to meld together.

7. Final Adjustments:
   Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.

8. Serve:
   Ladle the soup into bowls and garnish with chopped parsley or cilantro. Serve with lemon wedges on the side for an added burst of freshness.

 Nutritional Information (Per Serving):

• Calories: Approximately 300 kcal

• Protein: 25g

• Carbohydrates: 40g

• Fat: 10g

• Fiber: 8g

• Sodium: 720mg

• Cholesterol: 15mg