Portuguese Bean Soup is a hearty and comforting dish that blends tender beans, flavorful herbs, and smoky sausage into a warm, satisfying bowl. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with rich textures and simple ingredients that come together beautifully.
I love making this soup when I want something nourishing but easy to prepare. The slow simmer helps the beans soak up all those lovely flavors, and the little kick from smoked chorizo or sausage always makes everyone ask for seconds. It’s a one-pot wonder that feels special without needing a lot of fuss.
My favorite way to enjoy Portuguese Bean Soup is with some crusty bread on the side, perfect for dipping and soaking up every last bit. It’s the kind of meal that brings people together, making any day feel a little brighter and every meal a cause for sharing stories and laughs around the table.
Key Ingredients & Substitutions
White Beans: Cannellini or navy beans work best here for their creamy texture. If you can’t find these, great northern beans are a good stand-in. Using canned beans cuts down time, but soaked dried beans add better flavor.
Portuguese Chorizo: This sausage gives the soup its smoky, savory punch. If it’s hard to find, smoked kielbasa or andouille sausage work well too. For a vegetarian option, skip the sausage and add smoked paprika for depth.
Kale or Collard Greens: These greens add color and a bit of crunch if not overcooked. You can substitute with spinach or Swiss chard for a milder flavor. Just add them toward the end of cooking to keep freshness.
Smoked Paprika: This spice adds warmth and smokiness without extra heat. If you don’t have smoked paprika, regular paprika plus a touch of cumin can be used, but the flavor will be a bit different.
How Do You Get the Beans Tender and Flavorful Without Waiting All Day?
Using dried beans means soaking them overnight which helps soften them faster when cooking. Here’s my simple method:
- Soak beans in cold water for at least 8 hours or overnight, then drain.
- Add soaked beans to the pot with broth and simmer gently for 40-50 minutes.
- Stir occasionally and add more broth or water if the soup gets too thick.
- If you’re short on time, canned beans can be added later with a shorter simmer to meld flavors.
This slow simmer draws out the beans’ creamy texture and lets them soak up the smoky sausage and spices, making every spoonful rich and satisfying.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – it holds all the ingredients and cooks the soup evenly without burning.
- Wooden spoon – perfect for stirring without scratching your pot.
- Knife and cutting board – for chopping veggies and sausage easily and safely.
- Colander – great for draining and rinsing the beans before cooking.
- Measuring cups and spoons – to keep your seasoning and liquids just right.
Flavor Variations & Add-Ins
- Swap kale with spinach or Swiss chard for a milder green that cooks more quickly.
- Use smoked andouille or kielbasa sausages instead of Portuguese chorizo for a different smoky twist.
- Add a pinch of red pepper flakes for some gentle heat if you like a spicier soup.
- Stir in cooked diced potatoes for extra heartiness and a creamy texture boost.
How to Make Portuguese Bean Soup?
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 (14-ounce) can diced tomatoes
- 6 cups chicken or vegetable broth
- 1 (15-ounce) can white beans (such as cannellini or navy beans), drained and rinsed
- 1 cup dried white beans, soaked overnight and drained (optional for cooking from scratch)
- 1 cup macaroni or small pasta (elbow macaroni or small shells)
- 8 ounces Portuguese chorizo or smoked sausage, sliced
- 2 cups chopped kale or collard greens
- Salt and pepper to taste
- Fresh parsley for garnish
- Crusty bread for serving
How Much Time Will You Need?
Preparation takes about 15 minutes, plus soaking time for dried beans if you use them (overnight). Cooking the soup will take about 1 to 1½ hours depending on if you use soaked dried beans or canned beans. If using canned beans only, total cooking time is closer to 30-40 minutes.
Step-by-Step Instructions:
1. Prepare the Beans:
If using dried beans, soak them in cold water overnight or for at least 8 hours. Drain and set aside before cooking. If using canned beans, you can skip this step.
2. Sauté the Veggies:
Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender—about 5 to 7 minutes.
3. Add Spices and Tomatoes:
Mix in the smoked paprika and bay leaf. Cook for 1 minute until you can smell the spices. Then add the diced tomatoes and cook for another 2 minutes while stirring gently.
4. Simmer the Soup:
Pour in the broth. Add your soaked dried beans now if you are using them, or canned beans if not. Bring the soup to a boil, then reduce heat and simmer gently. If using dried beans, cook uncovered for 40-50 minutes until beans are tender. With canned beans, simmer for about 15 minutes to meld flavors.
5. Add Sausage and Greens:
Add the sliced chorizo or smoked sausage and the chopped kale. Simmer for another 10 minutes until the greens soften and the sausage is heated through.
6. Cook the Pasta:
Stir in the macaroni or small pasta. Cook until tender, which usually takes 7-10 minutes depending on the pasta type.
7. Final Touches:
Taste the soup and add salt and pepper as needed. Take out the bay leaf. Serve the soup hot with fresh parsley sprinkled on top and crusty bread on the side for dipping.
Can I Use Canned Beans Instead of Dried Beans?
Yes! Canned beans are a great time-saver. Just rinse and drain them well, then add them later in the cooking process and simmer for about 15 minutes to let the flavors meld.
What Can I Substitute for Portuguese Chorizo?
If you can’t find Portuguese chorizo, smoked sausages like kielbasa or andouille work well. For a vegetarian version, skip the sausage and add extra smoked paprika or a splash of liquid smoke for that smoky flavor.
How Do I Store Leftover Portuguese Bean Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it looks too thick.
Can I Freeze Portuguese Bean Soup?
Absolutely! Cool the soup completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove for best results.
