Portuguese Bean Soup: Easy One-Pot Dinner Idea

Few dishes can rival the rich, soul-warming flavors of Portuguese Bean Soup. With its origins tracing back to the Portuguese immigrants who settled in Hawaii, this soup has become a beloved staple in Hawaiian cuisine. It brings together simple, wholesome ingredients—beans, smoked meats, hearty vegetables, and pasta—all simmered in a savory, tomato-based broth. The result is a dish that is not only deeply satisfying but also packed with layers of complex flavors.

Portuguese Bean Soup is more than just a meal; it’s a tradition. Whether served at family gatherings, potlucks, or cozy weeknight dinners, it has a way of bringing people together. Its one-pot nature makes it easy to prepare, while its ability to be customized ensures that every batch can be tailored to suit different tastes.

If you’re looking for a comforting, protein-rich, and flavorful soup that stands the test of time, this is it.

The History Behind Portuguese Bean Soup

Portuguese Bean Soup has its roots in the migration of Portuguese workers to Hawaii in the late 19th and early 20th centuries. Many of these immigrants came from the Azores and Madeira, bringing with them a deep culinary tradition centered around simple, hearty ingredients.

The dish evolved over time as it was influenced by the diverse cultures of Hawaii. While traditional Portuguese soups often featured cabbage, beans, and sausage, the Hawaiian adaptation introduced ingredients like elbow macaroni and additional spices. Today, it remains a popular dish in Hawaiian households, frequently appearing at community events and family dinners.

Ingredients

Main Ingredients

• 1 pound dried kidney beans – Provides a hearty, protein-rich base
• 1 tablespoon olive oil – Adds depth and richness to the sautéed vegetables
• 1 medium onion, chopped – Enhances the soup’s savory flavor
• 1 medium carrot, chopped – Brings natural sweetness and texture
• ¼ cup chopped celery – Adds aromatic depth to the broth
• 1 smoked ham hock – Infuses the soup with a smoky, meaty richness
• 1 medium potato, chopped – Creates a thicker, more satisfying texture
• 12 ounces Spanish chorizo or Portuguese sausage, chopped – Adds bold, spiced flavor
• 3 garlic cloves, minced – Enhances the soup with a fragrant kick
• 1 bay leaf – Lends an earthy, aromatic undertone
• 1 teaspoon salt – Balances and enhances all the flavors
• ½ teaspoon pepper – Adds warmth and mild heat
• 4 cups reduced-sodium chicken broth – Forms the base of the flavorful soup
• 1 (32-ounce) can whole tomatoes in puree – Brings acidity and richness
• ½ cup uncooked elbow macaroni – Provides a comforting, pasta-filled bite
• 2 cups chopped cabbage or kale – Adds nutrition and texture

Directions

1. Prepare the Kidney Beans – Rinse, soak, and cook the beans until tender.
2. Sauté the Vegetables – Heat olive oil, then cook onion, carrot, and celery until softened.
3. Add the Proteins & Spices – Stir in ham hock, chorizo, potatoes, garlic, bay leaf, salt, and pepper.
4. Incorporate the Liquids & Tomatoes – Pour in the chicken broth and crushed canned tomatoes.
5. Simmer the Soup – Let the mixture cook for 25–30 minutes, allowing the flavors to meld.
6. Add the Macaroni & Greens – Stir in pasta and cabbage or kale, cooking until tender.
7. Remove the Ham Hock & Bay Leaf – Discard the bay leaf and shred the ham for extra meatiness.
8. Serve & Enjoy – Ladle into bowls and enjoy hot with crusty bread.

Nutritional Information (Per Serving)

• Calories: 300 kcal
• Protein: 20g
• Total Fat: 10g
• Saturated Fat: 3g
• Carbohydrates: 30g
• Fiber: 8g
• Sodium: 750mg

Why Portuguese Bean Soup Is a Must-Try

1. A One-Pot Wonder

Few meals are as convenient as Portuguese Bean Soup. Everything cooks in a single pot, making cleanup easy and ensuring that flavors meld together beautifully. It’s the perfect choice for a busy weeknight or a slow weekend meal.

2. Packed with Protein and Fiber

Thanks to kidney beans, ham hock, and chorizo, this soup is rich in protein and fiber, making it both filling and nutritious. It provides sustained energy and keeps you feeling full for hours.

3. Layers of Smoky, Savory Goodness

The combination of smoked ham hock and chorizo (or Portuguese sausage) gives this soup a deep, rich flavor. The smokiness from the ham infuses the broth, while the sausage adds a bold, spiced kick.

4. Comfort Food at Its Best

There’s something incredibly satisfying about a warm, hearty bowl of soup. The balance of tender beans, soft potatoes, and flavorful broth creates a comforting experience that’s perfect for cooler days—or anytime you crave a cozy meal.

5. Even Better the Next Day

Like many soups, Portuguese Bean Soup develops even more depth and richness overnight. The flavors continue to meld, making leftovers just as delicious—if not better—than the first serving.

How to Customize Your Portuguese Bean Soup

One of the best things about this dish is its adaptability. While the traditional version is already a winner, you can tweak it to suit your preferences.

1. Switch Up the Protein

• Instead of ham hock, try smoked turkey legs for a lighter variation.
• If chorizo isn’t available, substitute with andouille sausage, linguica, or even kielbasa.
• For a vegetarian version, omit the meats and add extra beans, mushrooms, or smoked paprika for a similar depth of flavor.

2. Experiment with Different Greens

• While cabbage and kale are classic choices, you can swap them out for spinach, Swiss chard, or collard greens.
• If you prefer a milder flavor, Napa cabbage works beautifully.

3. Adjust the Spice Level

• Want more heat? Add red pepper flakes or diced jalapeños.
• Prefer a milder version? Opt for mild sausage and reduce black pepper.

4. Change the Pasta or Grains

• Elbow macaroni is the traditional pasta used, but you can also try orzo, ditalini, or even small shells.
• If you want a gluten-free option, substitute with quinoa, brown rice, or lentils.

5. Add More Vegetables

• Feel free to bulk up your soup with bell peppers, zucchini, corn, or even sweet potatoes for an extra boost of nutrients.

Expert Tips for Making the Best Portuguese Bean Soup

1. Use High-Quality Sausage

Since sausage plays a major role in the flavor of this dish, choose a high-quality Portuguese sausage or chorizo. The better the sausage, the richer the broth.

2. Don’t Skip the Simmering Time

Allowing the soup to simmer for at least an hour ensures that the ham hock fully flavors the broth and that the beans and vegetables soften to the perfect texture.

3. Add the Pasta at the Right Time

To prevent mushy pasta, stir it in during the last 10–15 minutes of cooking. This keeps it tender but not overcooked.

4. Let It Rest Before Serving

If time allows, let the soup rest for at least 10 minutes before serving. This helps the flavors settle and intensify.

5. Make It in Advance for Maximum Flavor

This soup tastes even better the next day. If possible, make it a day ahead and reheat it before serving.

Frequently Asked Questions

1. Can I Use Canned Beans Instead of Dried?

Yes! While dried beans offer a richer flavor and texture, canned beans work great for a quicker version. Just drain and rinse them before adding them to the soup.

2. How Long Can I Store Portuguese Bean Soup?

You can store leftovers in an airtight container in the refrigerator for up to four days.

3. Can I Freeze This Soup?

Yes! Portuguese Bean Soup freezes well for up to three months. Let it cool completely before transferring it to freezer-safe containers. When ready to eat, thaw overnight in the refrigerator and reheat on the stove.

4. Can I Make This Soup in a Slow Cooker?

Absolutely. After sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add the pasta in the last 30 minutes of cooking.

5. What Should I Serve with This Soup?

• Crusty Bread – Perfect for soaking up the rich broth.
• Steamed White or Brown Rice – A great side to make the meal even heartier.
• A Simple Green Salad – Balances the richness of the soup.

6. What If I Don’t Have a Ham Hock?

If ham hock is unavailable, use smoked turkey legs or add a small amount of bacon to achieve a similar smoky depth.

Conclusion: A Soup That Stands the Test of Time

Portuguese Bean Soup is more than just a meal—it’s a comforting, flavorful dish with a rich history. From its origins in Portuguese-Hawaiian kitchens to its place on dinner tables today, it remains a favorite for good reason.

This soup embodies everything that makes home cooking special: bold flavors, nourishing ingredients, and the ability to bring people together. Whether you follow the traditional recipe or add your own twist, it’s a dish that delivers warmth and satisfaction in every bite.

So, grab a pot, gather your ingredients, and let the aroma of this incredible soup fill your kitchen. Once you try it, you’ll understand why it’s a recipe that families cherish for generations.

Portuguese Bean Soup: Easy One-Pot Dinner Idea

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• Author: Benjamin
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

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Description

Experience a warm bowl of hearty Portuguese Bean Soup, a dish that’s packed with smoky, savory, and wholesome flavors. Made with tender kidney beans, chorizo, ham hock, fresh vegetables, and a touch of macaroni, this soup is perfect for cozy evenings, family dinners, or any time you crave comfort food. It’s simple to make, full of texture, and perfect for meal prep. Gather around the table and enjoy this satisfying soup that’s bursting with Portuguese-inspired flavors!

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Ingredients

Scale 1x2x3x

Main Ingredients

• • 1 pound dried kidney beans
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • ¼ cup chopped celery
  • 1 smoked ham hock
  • 1 medium potato, chopped
  • 12 ounces fully cooked Spanish chorizo links or Portuguese sausage, chopped
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 cups reduced-sodium chicken broth
  • 1 (32-ounce) can whole tomatoes in puree
  • ½ cup uncooked elbow macaroni
  • 2 cups chopped cabbage or kale

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Instructions

Step 1: Prepare the Beans

1. Rinse the dried kidney beans under cold water.
2. Place the beans in a large saucepan or Dutch oven, adding enough water to cover the beans by about 2 inches.
3. Bring the water to a boil, then boil for 2 minutes.
4. Remove the pot from heat, cover, and let the beans soak for 1–4 hours.
5. Drain and rinse the beans, discarding the soaking liquid.

Step 2: Sauté the Vegetables

1. Heat olive oil in the same saucepan over medium heat.
2. Add the chopped onion, carrot, and celery, and sauté for 3–4 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 3: Add the Proteins and Spices

1. Add the smoked ham hock, chopped potato, chorizo or Portuguese sausage, minced garlic, bay leaf, salt, and pepper to the pot.
2. Stir everything together and cook for 2–3 minutes to allow the flavors to meld.

Step 4: Add the Broth and Tomatoes

1. Pour in the chicken broth and add the can of whole tomatoes, including the puree.
2. Use a wooden spoon to gently crush the tomatoes into smaller chunks.
3. Stir well and bring the mixture to a simmer over medium heat.

Step 5: Simmer the Soup

1. Cover the pot with a lid and let the soup simmer for 25–30 minutes, stirring occasionally.
2. The beans should be tender, and the broth should be rich and flavorful.

Step 6: Add Macaroni and Greens

1. Stir in the uncooked elbow macaroni and the chopped cabbage or kale.
2. Continue cooking the soup, covered, for another 10–15 minutes, or until the macaroni is cooked through and the greens are tender.

Notes

• Beans: If you’re short on time, you can use canned kidney beans instead of dried beans. Skip the soaking step and add the canned beans (drained and rinsed) during Step 4.
• Spice Level: Adjust the spice by using a spicier sausage or adding crushed red pepper flakes.
• Greens Options: Kale, cabbage, spinach, or collard greens all work well in this soup—use whatever you have on hand.
• Freezing: This soup freezes well. Let it cool completely, then portion it into airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Soup
• Method: Stove Top
• Cuisine: Portuguese