Portuguese Red Bean Soup, also known as “Sopa de Feijão Vermelho,” is a traditional dish that holds a special place in Portuguese cuisine. With a history rooted in the country’s rich culinary heritage, this hearty soup has become a beloved staple in Portuguese households and a symbol of comfort food. Its origins can be traced back to the rural regions of Portugal, where beans were a common ingredient due to their affordability and nutritional value.
The flavor profile of Portuguese Red Bean Soup is robust and savory, combining the earthy taste of red kidney beans with aromatic spices and the smoky richness of chorizo sausage. The beans, when cooked to perfection, become tender and creamy, providing a satisfying texture to the soup. The addition of onion, garlic, and carrots adds depth and sweetness, while the paprika and cumin infuse the dish with warm and slightly spicy notes. The result is a harmonious blend of flavors that is both comforting and deeply satisfying.
This delightful soup has gained popularity not only within Portugal but also in other parts of the world. Its appeal lies in its simplicity and ability to nourish both body and soul. The combination of protein-packed beans and flavorful ingredients makes it a wholesome and filling meal. Portuguese Red Bean Soup has also gained recognition for its versatility, as it can be customized by adding other ingredients such as potatoes, kale, or even additional types of sausage.
In recent years, Portuguese cuisine has garnered attention on the global culinary stage, and dishes like Red Bean Soup have become ambassadors of the country’s gastronomic culture. It has found its way onto menus of Portuguese restaurants worldwide, enticing diners with its rustic charm and authentic flavors. This beloved recipe continues to be passed down through generations, celebrated for its simplicity, heartiness, and the sense of comfort it brings with every spoonful. Whether enjoyed on a cold winter’s day or as a reminder of Portuguese heritage, the award-winning Portuguese Red Bean Soup is a true culinary gem worth savoring.
Portuguese red bean soup
Equipment
- 1 Instant Pot Optional
Ingredients
- 2 Cups dried red kidney beans
- 4 Tbsp olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 1 carrot diced
- 1 chorizo sausage sliced
- 4 Cups chicken or vegetable broth
- 2 bay leaves
- 1 Tsp paprika
- 1 Tsp ground cumin
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Rinse the dried kidney beans and soak them overnight in a large bowl of water. Drain and rinse before using.
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and chorizo sausage. Cook for about 5 minutes until the vegetables are softened and the chorizo is slightly browned.
- Add the soaked kidney beans to the pot, along with the chicken or vegetable broth. Bring to a boil, then reduce the heat to low and cover. Let simmer for about 1 hour or until the beans are tender.
- Using a slotted spoon, remove about half of the cooked beans from the pot and set them aside. Using an immersion blender or a regular blender, puree the remaining soup until smooth.
- Return the reserved beans to the pot and add the bay leaves, paprika, and cumin. Stir well and season with salt and pepper to taste.
- Simmer the soup for an additional 15-20 minutes to allow the flavors to meld together. If the soup is too thick, you can add more broth or water to reach your desired consistency.
- Remove the bay leaves and discard. Serve the Portuguese Red Bean Soup hot, garnished with fresh parsley.
