Name: Portuguese Bean Soup with Chicken and Vegetables Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Portuguese
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 garlic cloves, minced; 1 carrot, peeled and diced; 2 stalks celery, diced; 2 medium potatoes, peeled and diced; 1 (14 oz) can diced tomatoes; 1 (15 oz) can red kidney beans, drained and rinsed; 1 (15 oz) can white beans (cannellini or Great Northern), drained and rinsed; 1 (6 oz) can tomato paste; 4 cups chicken broth (low-sodium preferred); 1½ cups water; 1 bay leaf; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups chopped, cooked halal chicken (grilled or rotisserie); Chopped parsley or cilantro; Lemon wedges

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Introduction

Portuguese Bean Soup is a comforting and hearty dish packed with tender beans, vegetables, and savory chicken. This flavorful soup offers a delicious blend of smoky paprika and herbs, perfect for chilly days or anytime you crave a satisfying meal.

A close-up image of a white bowl filled with a colorful stew that has three main layers visible: the top layer shows chunks of yellow potatoes, small pieces of meat, and bright red and white beans mixed with chopped fresh green herbs. The middle layer is a rich, orange-brown broth with small bits of vegetables like carrots and celery. The bottom layer consists of more stew ingredients submerged in the liquid, creating a thick and hearty look. A silver spoon is resting inside the bowl, with a woman's hand gently holding it from the side. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
1 carrot, peeled and diced
2 stalks celery, diced
2 medium potatoes, peeled and diced
1 (14 oz) can of diced tomatoes
1 (15 oz) can of red kidney beans, drained and rinsed
1 (15 oz) can of white beans (such as cannellini or Great Northern beans), drained and rinsed
1 (6 oz) can of tomato paste
4 cups chicken broth
1½ cups water
1 bay leaf
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
2 cups chopped, cooked halal chicken (such as grilled or rotisserie chicken)
Optional garnish: Chopped parsley or cilantro
Optional garnish: Lemon wedges

Instructions

Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, and carrot, and sauté for about 5 minutes until the onion is translucent and garlic is fragrant.
Step 2: Stir in the diced celery and potatoes and cook for an additional 3 minutes to soften the vegetables slightly.
Step 3: Add the diced tomatoes with their juices and the tomato paste, stirring well to combine.
Step 4: Pour in the chicken broth and water. Add the bay leaf, smoked paprika, dried oregano, salt, and pepper. Stir all ingredients together.
Step 5: Bring the soup to a boil over medium-high heat, then reduce heat to low. Let it simmer uncovered for 45 minutes to 1 hour until vegetables are tender and flavors meld, stirring occasionally.
Step 6: Taste and adjust seasoning if needed, adding more salt, pepper, or smoked paprika to your preference.
Step 7: Stir in the red kidney beans and white beans, and heat through for about 10 minutes.
Step 8: Add the chopped cooked chicken and continue simmering for another 10 to 15 minutes to allow the chicken to absorb the flavors.
Step 9: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with chopped parsley or cilantro. Serve with lemon wedges on the side for a bright, fresh touch.

Tips & Variations

For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
Smoked paprika varies in intensity; start with 1 teaspoon and adjust according to your taste.
Use leftover rotisserie chicken to save prep time and add extra flavor.
Add a pinch of red pepper flakes for a spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. This soup also freezes well; cool completely before freezing in portions, and thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a thick stew showing several layers of ingredients: the base layer is a rich brown broth, topped with chunks of light yellow potatoes, red kidney beans, light tan beans, and pieces of tender, light brown meat. Scattered chopped green herbs add a fresh touch on top. A silver spoon rests inside the bowl. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned beans?

Yes, but you will need to soak and cook the dried beans separately before adding them to the soup. This ensures they are tender and reduces cooking time in the soup.

Is it possible to make this soup vegan?

Absolutely! Simply replace chicken broth with vegetable broth and omit the chicken. You can add extra beans or vegetables for additional protein and heartiness.