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Portuguese Bean Soup

Portuguese Bean Soup: Hearty and Healthy with Turkey Bacon and Chicken Ham

This Portuguese Bean Soup is a hearty and healthy meal packed with vegetables, beans, and chicken, perfect for a comforting dinner.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine Portuguese
Servings 6 servings
Calories 250 kcal

Equipment

  • large pot or Dutch oven

Ingredients
  

For the Soup

  • 1 tablespoon olive oil For sautéing the vegetables and adding flavor.
  • 1 medium onion, diced The onion provides a savory base for the soup.
  • 3 cloves garlic, minced Adds depth and aroma to the soup.
  • 1 medium carrot, peeled and diced Adds sweetness and color to the soup.
  • 2 stalks celery, diced For added crunch and flavor.
  • 2 medium potatoes, peeled and diced Provides heartiness and texture to the soup.
  • 1 14 oz can diced tomatoes Adds acidity and richness.
  • 1 15 oz can red kidney beans, drained and rinsed For protein and fiber.
  • 1 15 oz can white beans, drained and rinsed For added texture and heartiness.
  • 1 6 oz can tomato paste Concentrated tomato flavor for richness.
  • 4 cups chicken broth The base of the soup; opt for low-sodium variety.
  • 1.5 cups water To adjust the soup’s consistency.
  • 1 leaf bay Adds a subtle layer of flavor.
  • 1 teaspoon smoked paprika For a smoky undertone.
  • 1 teaspoon dried oregano To give the soup a classic herbal flavor.
  • to taste salt To season the soup.
  • to taste pepper To season the soup.
  • 2 cups chopped cooked halal chicken Main protein source.

Optional Garnish

  • chopped parsley or cilantro For a fresh, herbaceous note.
  • lemon wedges For added brightness.

Instructions
 

Preparation

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion, garlic, and carrot to the pot. Sauté for about 5 minutes, or until the onion becomes translucent and the garlic is fragrant.
  • Stir in the diced celery and potatoes. Continue to cook for an additional 3 minutes, allowing the vegetables to soften slightly.
  • Stir in the diced tomatoes (with their juices) and tomato paste. Mix well to combine.
  • Pour in the chicken broth and water, stirring to incorporate all the ingredients.
  • Add the bay leaf, smoked paprika, oregano, and salt and pepper to taste. Stir everything together.
  • Increase the heat to medium-high and bring the soup to a boil.
  • Once boiling, reduce the heat to low and allow the soup to simmer, uncovered, for about 45 minutes to 1 hour.
  • Taste the soup and adjust the seasoning with more salt, pepper, or smoked paprika if desired.
  • Stir in the kidney beans and white beans. Let them heat through for about 10 minutes.
  • Add the chopped cooked chicken to the soup and continue simmering for another 10-15 minutes.
  • Before serving, remove the bay leaf from the soup.
  • Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro. Serve with lemon wedges on the side.

Notes

This soup is even better the next day as the flavors continue to develop. It’s perfect for meal prep or as a leftover lunch.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 20gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg
Keyword bean soup, chicken soup, healthy recipe, hearty soup, Portuguese Bean Soup, vegetable soup
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