Name: Portuguese Bean Soup Recipe
Prep time: 20 min
Cook time: PT-489510H12M8S
Total time: PT-489510H12M8S
Cuisine: Portuguese-Hawaiian
Ingredients: 8 cups water; 1 bay leaf; 1 tablespoon olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can pinto beans, drained and rinsed; 1 (15 oz) can tomato sauce; 1 (14 oz) can diced tomatoes; 1 cup elbow macaroni (uncooked); 12 oz Portuguese sausage (linguiça), sliced; ½ head cabbage, chopped; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; Salt and black pepper, to taste

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Portuguese Bean Soup is a beloved Hawaiian comfort food that deliciously weaves together the hearty flavors of smoked sausage, tender beans, and fresh veggies in a rich tomato broth. It’s a meal that feels deeply nostalgic, studded with elbow macaroni and cabbage, and infused with smoky, savory notes that make every spoonful more irresistible than the last. Whether you’re preparing it for a big family gathering or simply craving a big bowl of something warming and satisfying, this soup brings a cozy, island-inspired vibe right to your kitchen.

Portuguese Bean Soup Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a mile-long shopping list to whip up this cozy favorite—just a handful of humble pantry and fridge staples that transform into something magical together. Each ingredient in Portuguese Bean Soup has a role to play, whether it’s building a bold base, adding creamy texture, or boosting flavor and color.

8 cups water: Acts as the base and lets all those flavors gently blend together as the soup simmers.
1 bay leaf: Adds subtle, herbal depth to the broth for that classic homemade soup taste.
1 tablespoon olive oil: Helps the veggies soften and release their flavors in the sautéing step.
1 medium onion, diced: Delivers sweet, aromatic notes that form the backbone of the broth.
2 garlic cloves, minced: Gives the soup a zingy lift and earthy aroma.
2 carrots, diced: Add a touch of sweetness and color, plus a hint of crunch.
2 celery stalks, diced: Infuses freshness and subtle bitterness that balances the soup.
1 (15 oz) can kidney beans, drained and rinsed: Classic for this soup, they provide color and hearty texture.
1 (15 oz) can pinto beans, drained and rinsed: Add creaminess and a lovely buttery bite.
1 (15 oz) can tomato sauce: Helps create that rich, tangy base you want in each bowl.
1 (14 oz) can diced tomatoes: Adds juicy pops of tomato flavor and brightens the broth.
1 cup elbow macaroni (uncooked): The secret to that satisfying, stick-to-your-ribs comfort.
12 oz Portuguese sausage (linguiça), sliced: Smoked sausage adds so much depth and a signature savory punch.
½ head cabbage, chopped: Becomes meltingly tender and sweet, bulking up the soup beautifully.
1 teaspoon smoked paprika: Reinforces the sausage’s smoky notes and adds warm spice.
1 teaspoon dried oregano: Brings out Mediterranean and Portuguese flavors in the background.
Salt and black pepper, to taste: Essential for dialing in the flavor and making everything pop.

How to Make Portuguese Bean Soup

Step 1: Start the Broth Base

Begin by pouring the 8 cups of water into a large soup pot and tossing in the bay leaf. This is where the flavors of all your ingredients will mingle and marry, so be sure to pick a pot that’s big enough for your entire batch. Bring the water to a gentle simmer while you prep your veggies.

Step 2: Sauté the Aromatics

In a separate skillet over medium heat, warm the olive oil. Add the diced onion, minced garlic, carrots, and celery. Sauté, stirring occasionally, for about 5 minutes. You’ll know it’s ready when the onion is translucent and everything smells incredibly inviting—this step brings out the natural sweetness in your vegetables and adds layers of flavor to your Portuguese Bean Soup.

Step 3: Add Beans, Tomatoes, and Spices

Tip your kidney beans, pinto beans, tomato sauce, and diced tomatoes into the pot, along with the sautéed vegetables. Sprinkle in the smoked paprika and dried oregano. Give everything a good stir and season with salt and black pepper to taste. Let the soup simmer gently for about 20 minutes; this allows the beans to begin soaking up the savory flavors in the broth.

Step 4: Simmer with Sausage, Pasta, and Cabbage

Now for the heart and soul of Portuguese Bean Soup: add the sliced Portuguese sausage (or linguiça), elbow macaroni, and chopped cabbage to the simmering pot. Stir well, then continue simmering for another 15 to 20 minutes. You’ll know it’s done when the pasta is perfectly tender, the sausage has infused the broth with smoky richness, and the cabbage is soft yet still colorful.

Step 5: Final Seasoning and Serve

Before serving, fish out the bay leaf and taste your soup. Adjust with a bit more salt or pepper if needed. Some cooks like to mash a spoonful or two of beans directly in the pot for extra creaminess. Serve your Portuguese Bean Soup piping hot—and get ready to watch it disappear!

How to Serve Portuguese Bean Soup

Garnishes

A handful of fresh chopped parsley or green onions sprinkled over the top adds a pop of color and a whisper of freshness that’s so welcome against the rich, savory broth. For extra bite, try a few dashes of hot sauce—or even a bright squeeze of lemon for a little zing. And never underestimate the power of some cracked black pepper at the end!

Side Dishes

Portuguese Bean Soup is filling enough to be the star of the show, but it loves a buddy on the side. Thick slices of crusty bread are a must for soaking up every last drop of broth. You could also serve it with rice (as done in some Hawaiian homes), a crisp green salad, or a simple platter of ripe tomatoes drizzled with olive oil and sea salt.

Creative Ways to Present

Try ladling the soup into rustic bread bowls for a fun, edible twist—they hold the heat and are extra satisfying once the soup soaks in. For parties, serve in small mugs for easy mingling or even set up a “soup bar” with lots of toppings like grated cheese, extra sausage, or crunchy fried onions. However you present it, Portuguese Bean Soup brings comfort and charm to the table!

Make Ahead and Storage

Storing Leftovers

Let any leftover Portuguese Bean Soup cool to room temperature before transferring it to an airtight container. It’ll keep well in the fridge for up to 4 days. The flavors only get deeper and more delicious as it sits, making it one of those dreamy “better the next day” meals.

Freezing

This soup is perfect for freezing, but for the best results, consider holding back the macaroni and adding it fresh when you reheat. Spoon cooled soup into freezer-safe containers, leaving a little space at the top for expansion. Portuguese Bean Soup will keep beautifully in the freezer for up to 3 months.

Reheating

To reheat, simply warm the soup gently on the stovetop over medium-low heat, stirring occasionally until hot. If the pasta has absorbed some broth, just add a splash of water or stock to loosen it up. You can also microwave individual servings—just cover loosely and stir every minute or so until steaming.

FAQs

Do I have to use Portuguese sausage, or can I substitute something else?

While Portuguese linguiça is traditional and adds that unique smoky flavor, you can also use kielbasa, smoked sausage, or even andouille in a pinch. Just choose a sausage with plenty of spice and smoke to keep the spirit of Portuguese Bean Soup alive.

Can I make Portuguese Bean Soup vegetarian or vegan?

Absolutely! Swap the sausage for your favorite plant-based alternative or add more beans for extra protein and heartiness. Use vegetable broth in place of water to build even more depth in the soup.

Is it okay to prepare Portuguese Bean Soup in advance?

Yes! Many people think this soup tastes even better the next day. Just store it covered in the refrigerator, and reheat when you’re ready to serve. You can even freeze it, just keep in mind that the pasta may soften a bit after being thawed and reheated.

What can I do if my soup is too thick?

If your Portuguese Bean Soup thickens up too much as it sits, simply stir in a bit of water or low-sodium broth until you reach your desired consistency. Taste and adjust the seasoning if needed before serving.

Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook the beans beforehand until tender. Plan on starting with about 1 cup each of dried kidney and pinto beans, and add to the soup as you would the canned varieties.

Final Thoughts

Every bowl of Portuguese Bean Soup is a taste of warmth, family, and island comfort. It’s a recipe you’ll want to share—and once you’ve tried it, I promise you’ll come back to it again and again. Don’t be surprised if it becomes a new tradition at your table!