Description
Hearty Portuguese bean soup brims with robust flavors and traditional ingredients from Portugal’s culinary landscape. Mediterranean herbs and tender legumes create a comforting meal you’ll savor with each spoonful.
Ingredients
Scale
- 1 lb (454 g) dried navy beans (or 15-bean mix)
- 6 cups (1.4 L) low-sodium vegetable broth
- 1 (14.5 oz) (411 g) can diced tomatoes, undrained
- 2 tbsps (30 mL) olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 cups (475 mL) chopped kale or spinach (optional)
- Salt and freshly ground black pepper, to taste
- 1 tbsp (15 mL) lemon juice (optional)
Instructions
- Preparation: Meticulously rinse dried beans under cool running water, removing any debris. Submerge beans in water overnight to enhance softening and digestibility.
- Aromatic Base: In a robust pot, warm olive oil and sauté diced onions, carrots, and celery until translucent. Add minced garlic, stirring briefly to release its essence without burning.
- Liquid Integration: Introduce prepared beans to the vegetable mixture. Pour in vegetable broth and diced tomatoes, creating a rich foundational layer. Sprinkle bay leaves, dried thyme, and smoked paprika throughout the liquid.
- Simmering Process: Bring to a boil, then reduce heat to a gentle simmer. Cover the pot to trap moisture and flavors. Allow soup to develop complexity for 1.5 to 2 hours, periodically checking bean tenderness.
- Final Touches: During the last 10 minutes, add chopped kale or spinach, letting greens wilt gracefully. Remove bay leaves to prevent bitter undertones. Season with salt and freshly ground black pepper to taste.
- Serving: Finish with a splash of lemon juice for brightness. Ladle the hearty soup into warm bowls and serve alongside rustic, crusty bread for a complete culinary experience.
Notes
- Rinse Thoroughly: Clean beans meticulously under cool water to remove dust, stones, and potential debris that could affect taste and texture.
- Soak Strategically: Overnight soaking reduces cooking time, improves digestibility, and helps break down complex sugars that cause digestive discomfort.
- Layer Flavors Carefully: Sauté vegetables slowly to develop deep, rich base flavors before adding beans and liquid, enhancing overall soup complexity.
- Manage Liquid Levels: Monitor soup consistency during simmering, adding extra broth if needed to prevent burning and maintain desired thickness.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 200
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg