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Rich Portuguese Bean Soup – A Warm, All-Day Recipe

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A hearty Portuguese Bean Soup made with smoked sausage, kidney beans, vegetables, and elbow macaroni in a tomato-rich broth. A comforting classic with deep flavor and satisfying texture.

Ingredients

Scale

  • 1 lb smoked sausage, sliced

  • 1 tbsp olive oil

  • 1 onion, diced

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 2 cups potatoes, diced

  • 1½ cups cabbage, shredded

  • 2 (15 oz) cans kidney beans, rinsed

  • 1 (15 oz) can tomato sauce or crushed tomatoes

  • 6 cups water or broth

  • 1 cup elbow macaroni

  • 1 bay leaf

  • Salt & pepper to taste

  • Optional: 1 ham hock

Instructions

  • Brown sausage in oil and set aside.

  • Sauté onion, carrot, celery, garlic, and bay leaf until soft.

  • Add potatoes, cabbage, beans, tomato sauce, broth, and ham hock if using. Simmer 30–35 minutes.

  • Add sausage and macaroni. Simmer 10–12 minutes more.

  • Season to taste. Remove bay leaf and ham hock. Serve hot.

Notes

  • Add water or broth if soup thickens upon sitting.

  • Add spinach or kale for more greens.

  • Use gluten-free pasta if needed.

Find it online: https://dryrecipes.com/rich-portuguese-bean-soup-a-warm-all-day-recipe/