Portuguese Bean Soup
Created by Mikekey on November 29, 2013
- Servings: 6
- Prep Time: 10m
- Cook Time: 45m
- Recipe #11374
Ingredients
- 4 tablespoons oil (olive oil, divided)
- 4 garlic cloves, peeled and chopped
- 1 medium onion, peeled and chopped
- 3 cups kidney beans (canned, drained, divided)
- 3 cups beef broth, divided
- 1/2 cup linguica sausage, diced ( Portuguese sausage)
- 3 tablespoons chili paste (Thai or Indian)
- 1 tablespoon tomato paste
How to Make
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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.
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Step 2: Transfer to a blender (or use immersion blender) and puree until smooth. Return to pot.
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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.
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Step 4: Serve with a crusty bread.
Nutritional Facts
- 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