Portuguese Bean Soup is one of those dishes that shows up at every festa, every church supper, and every New England Portuguese household on a cold weekend.
It’s a thick, smoky, deeply savory soup built on chourico or linguica sausage, kidney beans, potatoes, and cabbage, all simmered together until the broth turns rich and the whole kitchen smells like a Sunday afternoon well spent.
This Portuguese Bean Soup Recipe sticks close to the traditional New England Portuguese-American version, the one you’d find ladled into bowls at a Fall River or New Bedford festival, with a splash of vinegar on the table for anyone who wants a little extra tang.
It’s simple, forgiving, and just about impossible to mess up once you know the order things go into the pot.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour 30 minutes |
| Total Time | 1 hour 50 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Portuguese Bean Soup Recipe
This soup is the kind of meal that gets better the longer it sits, which makes it perfect for meal prep or a lazy Sunday.
It’s also hearty enough to be the whole dinner, no sides required, though a hunk of crusty bread never hurts.
Once you’ve made it, you’ll probably find yourself craving it every time the weather turns cold.
It’s the kind of soup people ask you to bring to potlucks on repeat.
You might also enjoy: Senate Bean Soup, another classic bean soup with its own loyal following.
- One-pot meal that feeds a crowd without much fuss
- Smoky, savory flavor from the chourico or linguica
- Freezes beautifully for busy weeknights
- Packed with vegetables, beans, and protein in every bowl
- Tastes even better as leftovers the next day
Ingredients
Most of what goes into Portuguese Bean Soup is straightforward pantry and produce staples, with the sausage doing most of the flavor work.
If you can’t find chourico locally, a good chourico or linguica sausage ordered online works just as well, and it’s worth seeking out for the real smoky depth it brings.
Fans of that same sausage often use it in my chorizo and eggs for breakfast too.
- 1 pound chourico or linguica sausage, sliced into rounds
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 medium Yukon gold potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 2 (15 ounce) cans dark red kidney beans, drained and rinsed
- 1 (15 ounce) can crushed tomatoes
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1/2 small green cabbage, roughly chopped
- 1 cup elbow macaroni
- Salt and black pepper, to taste
- Red wine vinegar, for serving
Read Also: Ham And Split Pea Soup
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a pot big enough to hold everything comfortably as it simmers down.
- Large Dutch oven or heavy stockpot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Colander, for draining the beans
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this soup, based on years of testing it in my own kitchen.
This White Bean Soup is another one where the right pot makes a real difference, so if you cook a lot of soup, it’s worth investing in good gear.
1. Chourico or Linguica Portuguese Sausage
The sausage is the heart of this soup, so it’s worth sourcing a good one instead of substituting regular kielbasa.
It brings a smoky, slightly spicy depth that’s hard to replicate any other way.
A quality chourico also renders just enough fat to flavor the whole pot without making it greasy.
2. Le Creuset Enameled Cast Iron Dutch Oven
I’ve used mine for years, and it holds heat so evenly that the soup simmers gently instead of scorching on the bottom.
The wide base also gives you plenty of room to stir without splashing everywhere.
It’s an investment, but one that pays off for every soup you’ll ever make after this one.
3. Goya Dark Red Kidney Beans
Not all canned beans hold their shape the same way once they’ve simmered for over an hour.
Goya’s dark red kidney beans stay firm and creamy instead of turning mushy, which matters a lot in a soup this simple.
It’s a small swap that makes a noticeable difference in the final texture.
4. Smoked Spanish Paprika
A good smoked paprika rounds out the smokiness from the sausage without overpowering it.
I use it in nearly every soup and stew I make, and this one in particular leans on it to build depth in the broth.
A little goes a long way, so one tin lasts a long time.
Step-by-Step Instructions: How to Make Portuguese Bean Soup
This soup builds in layers, so take your time browning the sausage and softening the vegetables before you add the liquid.
Rushing this part means missing out on a lot of the flavor.
1. Brown the Sausage
- Heat the olive oil in a large Dutch oven or stockpot over medium heat.
- Add the sliced chourico or linguica sausage in a single layer.
- Cook for 4 to 5 minutes, stirring occasionally, until the sausage is browned on both sides and has released some of its fat.
- Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
2. Sauté the Aromatics
- Add the diced onion to the pot with the leftover sausage fat.
- Cook for 3 to 4 minutes, stirring often, until the onion turns soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Scrape up any browned bits stuck to the bottom of the pot as you stir, since that’s where a lot of flavor is hiding.
3. Add the Vegetables and Broth
- Return the browned sausage to the pot along with the diced potatoes and sliced carrots.
- Pour in the beef broth and crushed tomatoes, then stir to combine everything.
- Add the bay leaves and smoked paprika, and season with a pinch of salt and pepper.
- Bring the mixture to a boil over medium-high heat, then reduce to a low simmer.
4. Simmer Until the Vegetables Soften
- Cover the pot partially and let the soup simmer for about 40 minutes.
- Stir occasionally to make sure nothing sticks to the bottom.
- Check the potatoes and carrots for doneness. They should be fork tender but not falling apart.
5. Add the Beans and Cabbage
- Stir in the drained and rinsed kidney beans.
- Add the chopped cabbage, pushing it down into the liquid so it wilts evenly.
- Simmer uncovered for another 15 minutes, until the cabbage is tender and the beans are heated through.
6. Cook the Macaroni
- Stir the elbow macaroni directly into the pot.
- Simmer for 8 to 10 minutes, stirring occasionally, until the pasta is tender.
- Add a splash of extra broth or water if the soup looks too thick at this point, since the macaroni will continue to absorb liquid as it sits.
7. Season and Serve
- Remove the bay leaves and discard them.
- Taste the soup and adjust the salt and pepper as needed.
- Ladle into bowls and serve hot, with red wine vinegar on the side for anyone who wants to add a splash.
Tips for The Best Portuguese Bean Soup
A few small adjustments can take this soup from good to the version people ask you to make again.
Another Black Bean Soup I make often benefits from the same trick of browning the meat first before adding liquid, and it applies here too.
- Brown the sausage well before adding anything else, it builds the base flavor for the whole pot
- Don’t skip the vinegar at the table, it brightens the richness of the broth
- If making ahead, hold off on adding the macaroni until you reheat, since it softens too much otherwise
- Use low-sodium broth if you want more control over the final saltiness
- Let the soup rest for 10 minutes off the heat before serving so the flavors settle
Serving Suggestions
Portuguese Bean Soup is filling enough on its own, but a few simple sides round it out nicely.
Crusty Portuguese bread or a plain baguette is the classic pairing, perfect for soaking up the broth.
- Warm crusty bread or dinner rolls
- A simple green salad with vinaigrette
- A side of Cabbage Soup if you want to double down on the cabbage
- A light pour of red or white wine
- Extra red wine vinegar for drizzling at the table
Variations of Portuguese Bean Soup
This recipe is flexible once you understand the basic structure, so feel free to make it your own.
If you like a green, leafy version, my White Bean And Kale Soup shows how kale can stand in for cabbage in a similar style of soup.
- Swap the kidney beans for white cannellini beans for a milder flavor
- Use kale instead of cabbage for a slightly different texture
- Add a diced ham hock along with the sausage for extra smokiness
- Leave out the macaroni entirely for a lower-carb, more traditional version
- Add a pinch of cinnamon to the broth, a subtle touch used in some Azorean households
Storage and Reheating
This soup stores well and actually tends to taste even better the next day once the flavors have had time to meld.
- Refrigerate in an airtight container for up to 4 days
- Freeze in individual portions for up to 3 months, ideally before adding the macaroni
- Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through
- Add a splash of broth or water when reheating, since the soup thickens as it sits
- Thaw frozen portions in the refrigerator overnight before reheating.
For a similar make-ahead soup, see Crockpot Ham And Bean Soup
Nutritional Facts
Portuguese Bean Soup is a satisfying, protein-rich meal thanks to the sausage and beans working together.
This one shares a similar nutritional profile with my Navy Bean Soup, both leaning on beans for fiber and plant protein.
- Calories: approximately 380 per serving
- Protein: 20 grams
- Carbohydrates: 32 grams
- Fiber: 8 grams
- Fat: 18 grams
- Sodium: 890 milligrams
Health Benefits of Key Ingredients
Beyond being comforting, this soup actually packs in a decent amount of nutrition per bowl.
The combination of beans, vegetables, and lean protein makes it a more balanced meal than it might seem at first glance.
Similar bean-based soups, like my Yellow Split Pea Soup, lean on the same nutritional strengths.
- Kidney beans are a strong source of plant-based protein and fiber, which supports digestion and helps you stay full longer
- Cabbage is rich in vitamin C and vitamin K, along with antioxidants that support overall immune health
- Carrots provide beta-carotene, which the body converts into vitamin A for eye and skin health
- Potatoes offer potassium and a good dose of vitamin B6
- Garlic contains compounds linked to supporting heart health and immune function
FAQs About Portuguese Bean Soup
1. What’s the difference between chourico and linguica?
Chourico is typically spicier and coarser in texture, while linguica is milder and a bit smokier.
Either works well in this recipe, so use whichever you can find or prefer.
2. Can I use dried beans instead of canned?
Yes, though you’ll need to soak them overnight and cook them separately until tender before adding them to the soup.
About 1 cup of dried kidney beans is roughly equivalent to two 15 ounce cans.
3. Is Portuguese Bean Soup supposed to be spicy?
It has a mild warmth from the sausage and paprika, but it’s not meant to be fiery.
If you want more heat, add a pinch of red pepper flakes or use a spicier chourico.
4. Can I make this soup in a slow cooker?
Yes, brown the sausage and sauté the onions and garlic first, then transfer everything except the macaroni to a slow cooker.
Cook on low for 6 to 7 hours, then stir in the macaroni during the last 20 minutes.
5. Why does my soup taste flat?
This usually means it needs more salt or a splash of vinegar to brighten it.
Taste as you go, and don’t be afraid to add the vinegar right into the pot rather than just at the table.
Portuguese Bean Soup
Ingredients
- 1 pound chourico or linguica sausage sliced into rounds
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 2 medium Yukon gold potatoes peeled and diced
- 2 medium carrots peeled and sliced
- 2 15 ounce cans dark red kidney beans drained and rinsed
- 1 15 ounce can crushed tomatoes
- 6 cups beef broth low-sodium recommended
- 2 bay leaves
- 1 teaspoon smoked paprika preferably Spanish
- 1/2 small green cabbage roughly chopped
- 1 cup elbow macaroni
- salt to taste
- black pepper to taste
- red wine vinegar for serving
Equipment
- Large Dutch oven or heavy stockpot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Colander for draining beans
Method
- Heat olive oil in a large Dutch oven over medium heat. Brown the sliced sausage in a single layer for 4-5 minutes, then transfer to a plate with a slotted spoon, leaving the fat in the pot.
- In the same pot, sauté the diced onion in the sausage fat for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant, scraping up any browned bits.
- Return the sausage to the pot with the potatoes, carrots, beef broth, crushed tomatoes, bay leaves, and smoked paprika. Season with salt and pepper, bring to a boil, then reduce to a low simmer.
- Partially cover the pot and let it simmer for about 40 minutes, stirring occasionally, until the potatoes and carrots are fork-tender but not falling apart.
- Stir in the drained kidney beans and chopped cabbage, pushing the cabbage into the liquid. Simmer uncovered for 15 more minutes until the cabbage is tender and beans are heated through.
- Stir the elbow macaroni directly into the soup and simmer for 8-10 minutes, stirring occasionally, until pasta is tender. Add extra broth or water if the soup is too thick.
- Remove and discard the bay leaves. Taste and adjust salt and pepper as needed. Ladle into bowls and serve hot with red wine vinegar on the side.
Nutrition
Notes
- Brown the sausage well for maximum flavor—this step builds the savory base of the soup.
- Don’t skip the red wine vinegar at the table; it brightens the rich broth.
- If making ahead, hold off on adding the macaroni until reheating, as it will soften too much if left in the soup.
- Use low-sodium beef broth to better control the final saltiness of the dish.
- Let the soup rest for 10 minutes off the heat before serving to allow the flavors to settle.
- For a milder flavor, swap the kidney beans for cannellini beans or use kale instead of cabbage.
- Add a diced ham hock along with the sausage for an extra layer of smoky flavor.
- For a lower-carb version, simply leave out the elbow macaroni.
- This soup freezes beautifully for up to 3 months—freeze before adding the macaroni for best results.
- If using dried beans instead of canned, soak overnight and cook separately until tender before adding to the soup.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Portuguese Bean Soup is one of those recipes that feels like it was made for sharing, whether that’s a big family dinner or a pot simmering for a casual weeknight.
Once you’ve got the basic method down, it becomes one of those meals you can make almost without thinking, and that’s really the whole point of a good comfort food recipe.
Give this one a try this weekend, and let me know in the comments how it turned out for you.
If you make it, I’d love to hear which variation you tried, or whether you’re team chourico or team linguica.
Recommended:
- Bean Soup
- Ham And Potato Soup
- Chicken And White Bean Stew
- Slow Cooker Chicken And White Bean Stew
- Parmesan Italian Sausage Soup
