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Taste Recipes

Easy Portuguese-Style Bean Soup

Name: Easy Portuguese-Style Bean Soup
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 17 servings (4-1/4 quarts)
Cuisine: Mediterranean
Ingredients: 4 cans (15-1/2 ounces each) navy beans, rinsed and drained; 5 cups chicken stock; 1 pound linguica sausage or smoked sausage, thinly sliced; 2 cans (14-1/2 ounces each) petite diced tomatoes, undrained; 1 large onion, halved and thinly sliced; 1 large sweet red pepper, thinly sliced; 2 celery ribs, thinly sliced; 2 medium carrots, thinly sliced; 1 cup dry white wine or additional chicken stock; 4 garlic cloves, minced; 2 bay leaves; 1 orange zest strip (3 inches); 1 lemon zest strip (3 inches); 1 tablespoon sweet paprika; 1 tablespoon hot pepper sauce; 1 teaspoon dried savory; 1 teaspoon dried thyme; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup chopped green onions; 1/2 cup minced fresh cilantro; 1/2 cup minced fresh parsley

Taste Recipes

1 review

Total Time

Prep: 30 min. Cook: 7 hours

By Taste Of Home Editorial Team

Recipe by Steven Vance

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Mar. 14, 2022

One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. —Steven Vance, Woodland, Washington

Now Trending

Can you freeze Easy Portuguese-Style Bean Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Test Kitchen Approved

Easy Portuguese-Style Bean Soup

1 review

Prep Time 30 min

Cook Time 7 hours

Yield 17 servings (4-1/4 quarts)

Ingredients

4 cans (15-1/2 ounces each) navy beans, rinsed and drained
5 cups chicken stock
1 pound linguica sausage or smoked sausage, thinly sliced
2 cans (14-1/2 ounces each) petite diced tomatoes, undrained
1 large onion, halved and thinly sliced
1 large sweet red pepper, thinly sliced
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 cup dry white wine or additional chicken stock
4 garlic cloves, minced
2 bay leaves
1 orange zest strip (3 inches)
1 lemon zest strip (3 inches)
1 tablespoon sweet paprika
1 tablespoon hot pepper sauce
1 teaspoon dried savory
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1/2 cup minced fresh parsley

Text Ingredients

Directions

Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips.

Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through.