Description
Hearty Portuguese bean soup brings warmth and comfort to winter dining tables, blending traditional flavors with rustic ingredients. Simmering slowly with rich herbs and tender beans, this soul-satisfying meal will transport you to the countryside of Portugal.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) dried navy beans (or a 15-bean mix)
- 6 cups (1.4 liters) low-sodium vegetable broth
- 1 (14.5-ounce) (411 grams) can diced tomatoes, undrained
Vegetables and Aromatics:
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups (475 milliliters) chopped kale or spinach (optional)
Seasonings and Extras:
- 2 tablespoons (30 milliliters) olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon (15 milliliters) lemon juice (optional)
Instructions
- Meticulously cleanse dried legumes under cool running water, ensuring thorough rinsing to remove any potential debris.
- Transfer beans to a spacious container, completely submerge with water, and allow to rest overnight, promoting optimal softening and digestibility.
- After soaking, thoroughly drain and rinse the beans to eliminate excess starch and prepare for cooking.
- Select a robust pot or Dutch oven and warm olive oil over moderate heat, creating a perfect sautéing environment.
- Introduce diced onions, carrots, and celery to the heated oil, gently transforming them through gentle movement for approximately 5-7 minutes until they become translucent and tender.
- Incorporate minced garlic, stirring briefly to release its aromatic essence and prevent burning, cooking for an additional 1-2 minutes.
- Carefully add the prepared beans to the vegetable mixture, creating a rich foundational layer for the soup.
- Pour in vegetable broth and diced tomatoes, ensuring all ingredients are well integrated.
- Enhance the flavor profile by sprinkling bay leaves, dried thyme, and smoked paprika throughout the liquid.
- Elevate the temperature to trigger boiling, then immediately reduce to a gentle simmer, covering the pot to trap moisture and flavors.
- Allow the soup to quietly develop its complexity for 1.5 to 2 hours, periodically checking bean tenderness.
- If desired, introduce chopped kale or spinach during the final 10 minutes of cooking, letting the greens gracefully wilt into the soup.
- Extract bay leaves to prevent any unexpected bitter notes in the final dish.
- Season with salt and freshly ground black pepper, adjusting to personal taste preferences.
- Brighten the soup’s depth by adding a splash of lemon juice just before serving.
- Ladle the hearty soup into warm bowls and accompany with rustic, crusty bread for a complete dining experience.
Notes
- Soak beans thoroughly to reduce cooking time and improve digestibility, helping break down complex sugars that cause gas.
- Customize the soup’s texture by partially blending some beans for a creamier consistency without adding cream.
- Balance flavors by adding a splash of acid like lemon juice or apple cider vinegar, which brightens the entire dish and cuts through the earthiness of beans.
- Make the soup diet-friendly by swapping vegetable broth with low-sodium versions or using homemade stock for better control of salt content.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg