Portuguese Bean Soup
Recipe: #11374
November 29, 2013
Categories: Beans, Pork Sausage, Portuguese, Game/Sports Day, Sunday Dinner Gluten-Free, High Fiber, No Eggs, Non-Dairy, Kidney Beans, Spices, more
"This bean soup gets some "bite" from a red chili paste. Use a bottled Thai or Indian Chili Paste."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (312.4 g)
- Calories 208.4
- Total Fat - 17.2 g
- Saturated Fat - 3.3 g
- Cholesterol - 5 mg
- Sodium - 379.7 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 1.1 g
- Sugars - 0.8 g
- Protein - 6.9 g
- Calcium - 115.8 mg
- Iron - 4.4 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 2 tbls olive oil in a Dutch oven over medium-high heat and saute garlic and onion until onion begins to soften. Add 2 cups of the beans and 1 cup of the beef broth, turn heat down and simmer 20 minutes.
Step 2
Transfer to a blender (or use immersion blender) and puree until smooth. Return to pot.
Step 3
In a skillet, heat remaining olive oil over medium heat and add the sausage, cooking until the sausage sweats fat. Add to the puree, stir in remaining beans, broth, chili paste and tomato paste. Cook until heated through. Season with salt, if needed.
Step 4
Serve with a crusty bread.
Tips
No special items needed.
0 Reviews
You'll Also Love
