Gluten Free Portuguese Bean Soup Recipe
I love cozy, one pot soups for dinner in the winter. Yes, even here in Florida we have winter – such as it is. We may not have sub-zero temperatures and blizzards, but we do have cool days with dark skies. And it is on such days that it feels so comforting to have a big, hearty pot of soup simmering away.
This recipe is my version of Portuguese Bean Soup. I feel perfectly justified in coming up with my own take on this soup as apparently every self-respecting Portuguese housewife and cook has their own version.
Of course Portuguese Bean Soup must have beans. Some recipes I have seen use kidney beans or other white beans, I figured with bean soup – the more the merrier so I start my version with a packet of Hurst Family Harvest Tri-Bean Soup Mix; a combination of Great Northern, Kidney and Cranberry beans. It also comes with a gluten free Smoked Hickory seasoning packet which just makes life easier. I chose for my meat to use fresh chorizo – I love the slightly spicy, smoky flavor and deep red color it imparts on the soup. In addition, I add the usual vegetables – onions, carrots, potatoes, tomatoes, and cabbage.
To add a little lift, I stir in a couple tablespoons of either balsamic or red wine vinegar at the end. I don’t know if they do that in Portugal, but I think it really brightens up the flavor. I also like to eat my soup with a squeeze of fresh lemon juice.
Right now I can think of nothing more cozy or comforting than to curl up on the couch under a fuzzy blanket, watch a movie, and eat some Portuguese Bean Soup with my beloved hubby.
- 1 packet Hurst Family Harvest Tri-Bean Soup Mix
- 2 tablespoons olive oil
- 1 large white or yellow onion chopped
- 2 large carrots peeled and diced
- 2 cloves garlic minced
- 1 pound fresh chorizo casings removed and crumbled
- 2 tablespoons double strength tomato paste
- 2 large 1½ pounds each potatoes, peeled and cubed
- 1 (14.5 ounce) can diced tomatoes
- ½ head cabbage cored, outer leaves removed and thinly sliced
- 2 tablespoons balsamic or red wine vinegar
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
Place the beans in a large stockpot (reserving the flavor packet), cover with an inch of water and bring to a boil. Let boil for 5 minutes, take off the heat and let sit for an hour or two. Drain and rinse the beans.
Heat the olive oil in the stockpot over medium-high heat, add the onions and carrots and cook for 5 minutes or until they start to soften and brown. Add the garlic and cook for 30 seconds. Add the crumbled chorizo and cook until browned, about 5 minutes. Add the tomato paste, stir and cook for 1 minute. Add the beans back to the pot along with 8 cups water, the reserved flavor packet, the potatoes, and the canned tomatoes (juice and all.) Bring to a boil, cover the pan, reduce the heat and simmer for 1½ - 2 hours or until the beans are tender. Stir in the cabbage, vinegar, salt and pepper and cook for 10 minutes. Taste and add more salt and pepper if desired.
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