Gluten Free Portuguese Bean Soup Recipe
Updated Jun 18, 2018, Published Feb 09, 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 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 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love bean soups! They are almost like a kind of soupy chili! :)
Yes! I agree. Thanks for stopping by!
This soup is lovely! I swapped the cabbage for kale. Thanks so much for another yummy meal!
So happy you enjoyed it Jen!
EXCELLENT recipe! So yummy!