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Benjamin

Portuguese Bean Soup: Easy One-Pot Dinner Idea

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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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: Portuguese
Ingredients Method Notes

Ingredients
  

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

Method
 

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.

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