How to Make Authentic Portuguese Bean Soup from Scratch

Portuguese bean soup, also known as Portuguese sausage bean soup, is a hearty and comforting soup that is popular in many Portuguese communities. This flavorful soup features smoked sausage, beans, and pasta in a tomato broth.

While you can find Portuguese bean soup at a few restaurants in areas with large Portuguese populations, like Hawaii, Rhode Island, and California, it’s easy and rewarding to make this soup yourself at home. Read on for my step-by-step tutorial on how to make authentic Portuguese bean soup.

Ingredients Needed

To make about 8 servings of Portuguese bean soup, you will need:

• 1 pound smoked sausage or linguiça (Portuguese smoked pork sausage)
• 1 pound smoked ham hocks (about 2 large hocks)
• 1 large onion, diced
• 3 celery stalks, diced
• 2 carrots, peeled and diced
• 1 (28 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 2 (15 ounce) cans red kidney beans, drained and rinsed
• 5 cups chicken or vegetable broth
• 1 cup elbow macaroni or small pasta
• 1⁄2 head cabbage, shredded
• 2 Yukon Gold potatoes, peeled and diced
• Fresh parsley, chopped for garnish
• Salt, black pepper, paprika, to taste

Step-by-Step Instructions

Follow these simple steps to make authentic Portuguese bean soup at home

Step 1: Simmer the Sausage and Ham Hocks

In a large soup pot, add the smoked sausage, ham hocks, onions, carrots, and celery. Pour in enough water to cover everything by 2-3 inches.

Bring the pot to a boil over high heat. Then reduce heat to low cover pot with lid, and let simmer for 60-90 minutes. This allows the ham hocks and sausage to impart their smoky flavor into the broth.

Step 2: Remove the Ham Hocks

Use a slotted spoon to transfer the cooked ham hocks to a cutting board. Allow them to cool briefly until you can handle them comfortably.

Chop the ham hock meat off the bones and into bite-size pieces. Discard the bones, fat, and skin.

Step 3: Add Tomatoes and Beans

Return the chopped ham hock meat back to the soup pot. Add the canned diced tomatoes, tomato paste, kidney beans, chicken broth, potatoes, and cabbage.

Bring the soup back up to a gentle simmer. Let cook for 20 minutes to allow flavors to meld.

Step 4: Add Pasta and Seasonings

Stir in the dry pasta and allow soup to simmer until pasta is al dente, about 8-10 minutes.

Season soup to taste with salt, black pepper, and paprika. Add more tomato paste if you want a deeper red color.

Step 5: Adjust Seasoning and Serve

Do a final taste test and adjust seasoning if needed.

Ladle piping hot Portuguese bean soup into bowls. Garnish with a sprinkle of chopped parsley. Enjoy!

Tips for Making the Best Portuguese Bean Soup

• Use genuine Portuguese smoked linguiça sausage if you can find it, otherwise spicy smoked kielbasa or andouille sausage works too.

• Look for meaty smoked ham hocks with plenty of skin and fat. This adds the most flavor.

• Let the ham hocks and sausage simmer for at least 1 hour, up to 2 hours for maximum smokiness.

• Cut the ham hock meat and sausage into small pieces so the flavors distribute throughout the soup.

• Go light on added salt until the end since the sausage and ham hocks contain salt.

• Add a pinch of crushed red pepper flakes for a hint of heat.

• Acidic tomatoes balance the richness from the beans and meats. Use high quality canned tomatoes.

• The pasta soaks up the delicious broth, so be sure it’s properly cooked.

• Shredded cabbage adds texture. Green or Napa cabbage works.

• Sprinkle with parsley or cilantro before serving for a pop of color.

• Portuguese bean soup tastes even better the next day after flavors fuse together.

What to Serve with Portuguese Bean Soup

Portuguese bean soup makes a hearty, filling meal on its own, but here are some tasty sides that complement it nicely:

• Crusty bread – The best way to soak up every last bit of broth. Dip it right in your bowl.

• Caesar salad – A fresh salad balances the hot soup. The creamy dressing matches the texture.

• Garlic bread – Warm, buttery, garlicky bread is never wrong.

• Cornbread – Sweet, crumbly cornbread makes a perfect soup accompaniment.

• Sauteed greens – Kale, spinach, or chard sauteed in olive oil with garlic.

• Rice – Fluffy white rice, Spanish rice, or tomatoey Portuguese red rice.

• Roasted vegetables – Cook up a pan of zucchini, squash, Brussels sprouts, etc.

I recommend offering 2-3 sides to give everyone options to complete their Portuguese bean soup meal. A chilled glass of Portuguese wine is the perfect pairing too.

The next time you’re looking for a comforting, hearty soup that’s packed with smoky, meaty flavor, give this homemade Portuguese bean soup recipe a try. It’s inexpensive to make and the ingredients are easy to find. Let the sausage and ham hocks simmer for maximum flavor extraction. Top with fresh parsley and serve with crusty bread or rice. This soup is sure to please a crowd!