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Portuguese Bean Soup

Portuguese Bean Soup

A hearty and comforting dish that’s perfect for a chilly evening or a wholesome weeknight meal, offering a taste of traditional Portuguese flavors with minimal effort.
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Prep Time 10 minutes
Cook Time 30 minutes
Simmer Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Portuguese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 1 smoked ham hock (or 1 cup diced smoked ham or kielbasa)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 6 cups chicken broth (or vegetable broth for a vegetarian option)
  • 2 cans (15.5 ounces each) cooked cannellini beans rinsed and drained (or other white beans like Great Northern)
  • 1 can (15.5 ounces) cooked kidney beans rinsed and drained
  • Salt and freshly ground black pepper to taste
  • crusty bread Optional for serving
  • fresh parsley Optional for serving
  • olive oil a drizzle for serving, Optional

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
    1 tablespoon olive oil, 1 large onion, 2 carrots, 2 stalks celery
  2. Stir in the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for another minute until fragrant, being careful not to burn the garlic.
    3 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon smoked paprika
  3. Add the smoked ham hock (if using whole, ensure there’s enough liquid to mostly cover it) and the bay leaf to the pot. If you are using diced ham or kielbasa, you can add it now or wait until the beans are cooked for a less intensely smoky flavor.
    1 smoked ham hock, 1 bay leaf
  4. Pour in the chicken broth (or vegetable broth). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes. This allows the flavors to meld and the ham hock to release its savory essence. If you used a whole ham hock, you can carefully remove it after this simmering time, shred the meat, and discard the bone and skin, then return the shredded meat to the pot.
    6 cups chicken broth
  5. Stir in the rinsed and drained cannellini beans and kidney beans. Continue to simmer, uncovered, for another 15-20 minutes, allowing the soup to thicken slightly and the beans to heat through.
    2 cans (15.5 ounces each) cooked cannellini beans, 1 can (15.5 ounces) cooked kidney beans
  6. Remove the bay leaf. Season the Portuguese Bean Soup generously with salt and freshly ground black pepper to taste. Ladle the soup into bowls. For an extra touch, garnish with fresh chopped parsley and a drizzle of good-quality olive oil. Serve hot with crusty bread for dipping.
    Salt and freshly ground black pepper, fresh parsley, olive oil, crusty bread

Notes

Leftover Portuguese Bean Soup is a treasure and can be stored in the refrigerator for up to 3-4 days. Ensure it has cooled completely before transferring it to an airtight container. For longer storage, freeze portions of the soup in freezer-safe containers or heavy-duty freezer bags for up to 3 months.
To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally until heated through. If reheating from frozen, thaw it overnight in the refrigerator before gently warming on the stovetop. You can also reheat individual portions in the microwave, stirring halfway through the heating time. Adding a splash of broth or water can help refresh the soup if it has thickened significantly during storage.