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Portuguese Bean Soup with Chicken and Vegetables Recipe

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★★★★★

4.8 from 57 reviews

This hearty Portuguese Bean Soup combines tender vegetables, smoky paprika, and the richness of beans with succulent halal chicken. Simmered to perfection, this comforting soup offers a delightful balance of flavors and textures, perfect for a nourishing meal any day of the week.

Ingredients

Scale

Soup 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)

Optional Garnish

  • Chopped parsley or cilantro
  • Lemon wedges

Instructions

  1. Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, minced garlic, and diced carrot. Sauté for about 5 minutes until the onion is translucent and garlic is fragrant. Add diced celery and potatoes and cook for an additional 3 minutes to soften slightly.
  2. Add the Tomatoes and Broth: Stir in diced tomatoes with their juices and the tomato paste until well combined. Pour in chicken broth and water. Add bay leaf, smoked paprika, dried oregano, and season with salt and pepper. Stir thoroughly to blend flavors.
  3. Simmer the Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until vegetables are tender and flavors meld.
  4. Add the Beans and Chicken: Stir in the drained kidney beans and white beans. Let them heat through for 10 minutes. Then add the chopped cooked halal chicken and continue simmering for another 10-15 minutes to allow the chicken to absorb the soup’s flavors.
  5. Serve and Garnish: Remove the bay leaf from the soup. Ladle into bowls and garnish with chopped parsley or cilantro. Serve with lemon wedges on the side to add a fresh, bright contrast.

Notes

  • Use low-sodium chicken broth to control salt levels.
  • For a spicier kick, add a pinch of cayenne pepper.
  • Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.
  • You can substitute the halal chicken with turkey or keep it vegetarian by omitting the chicken and adding more beans.
  • Adjust the thickness by adding more water or broth if needed.

Keywords: Portuguese bean soup, halal chicken soup, kidney beans soup, comforting soup, stovetop soup

Find it online: https://tastemadebyclara.com/portuguese-bean-soup-with-chicken-and-vegetables-recipe/