Description
A hearty and flavorful Portuguese Bean Soup combining tender vegetables, smoked sausage, ham, and bacon simmered in a savory broth with aromatic herbs and kale for added nutrition.
Ingredients
Scale
Broth and Liquids
- 4 cups chicken broth
- 2 cups water
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1/2 cup diced tomato
- 1/2 cup kale, chopped
- 1 cup smoked sausage, sliced
- 1 cup ham, cubed
- 1/2 cup bacon, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1/4 teaspoon red pepper flakes (optional)
- Salt to taste
Vegetables
Meats
Oils and Seasonings
Instructions
- Heat the oil: Heat a large pot over medium heat and add the olive oil to warm it.
- Sauté onions: Add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and sauté for 1-2 minutes until fragrant.
- Cook vegetables: Add sliced carrots and diced potatoes, cooking for another 3-4 minutes while stirring occasionally.
- Add meats: Add smoked sausage, cubed ham, and chopped bacon, stirring to combine well.
- Add broth and water: Pour in chicken broth and water, mixing all ingredients together.
- Add seasonings: Stir in diced tomatoes, dried oregano, dried thyme, ground black pepper, and bay leaf.
- Simmer vegetables: Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until vegetables are tender.
- Add kale and heat through: Add chopped kale and red pepper flakes if using; stir until kale wilts.
- Adjust seasoning: Taste and add salt as needed to balance flavors.
- Final simmer and serve: Let the soup simmer an additional 5 minutes, then remove the bay leaf before serving.
Notes
- For a spicier version, increase the red pepper flakes according to your taste preference.
- You can substitute kale with spinach or collard greens if desired.
- Use a low-sodium chicken broth to control the salt content.
- For a vegetarian variation, omit the meats and use vegetable broth instead.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
