Portuguese Bean Soup I

Portuguese Bean Soup I

17
sal 20

"This super spicy soup is flavored with chorizo sausage and vegetables as well a generous dose of cayenne pepper."

Ingredients 45 m {{adjustedServings}} servings 265 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a stockpot over medium-high heat, heat oil and saute carrots, onion and celery. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.
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Reviews 17

  1. 21 Ratings

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Esmee Williams
12/4/2003

This soup was delicious. I used a chicken-based chorizo sausage to reduce the amount of fat.

JOJOBEAN
10/18/2003

This soup was really tasty and easy to make! I scaled the recipe to 4 servings and found that using only 1-1/2 cups of water wasn't near enough so I increased the amount of water to 3-1/2 cups and it was still a pretty thick soup. I will definitely be making this again.

SUNNI-ONE
12/4/2003

I made this soup for my family as a spur of the moment change of pace and they LOVED it! We halved the cayenne pepper to make it more mild and found that this is a dish we'll be eating often in the future. Thank you Sara!