Gluten Free Portuguese Bean Soup Recipe

by Carol Kicinski on February 9, 2013

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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.

Gluten Free Portuguese Bean Soup

Gluten Free Portuguese Bean Soup Recipe

Ingredients

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 of 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

Directions

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.

Servings:

A gluten free recipe that serves 8 – 10

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Categories:    Soups & Stews

{ 4 comments… read them below or add one }

Gluten Free Traveller February 20, 2013 at 8:36 pm

I love bean soups! They are almost like a kind of soupy chili! :)

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Carol Kicinski February 21, 2013 at 7:51 am

Yes! I agree. Thanks for stopping by!

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Jen May 14, 2013 at 6:09 am

This soup is lovely! I swapped the cabbage for kale. Thanks so much for another yummy meal!

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Carol Kicinski May 14, 2013 at 7:08 am

So happy you enjoyed it Jen!

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