Red Bean Soup (Soupa Feijão Vermelho)
This vegetable-packed soup is a hug in a bowl, a perfect January recipe. This soup contains hearty veggies such as onion, garlic, carrots, celery, potatoes and beans. This is a family recipe passed down from my mom and I always loved when she made it for me growing up. This red bean soup makes a great meal prep or leftovers for the week. You can make this recipe completely plant based by omitting the pork belly and Portuguese sausage.
Ingredients
- 1 Pack Portuguese Hot Chorizo (Sausage)
- 1 Portuguese Smoked Pig Belly
- 1 Medium Onion, diced
- 4-6 Cloves
- 3 Tbs Olive Oil
- 2 Medium Carrots, diced
- 3 Stalks Celery, sliced
- 1 Large Sweet Potato, peeled and cubed
- 4-6 Medium White Potatoes, peeled and cubed
- 1 Can Red Kidney Beans, drained and rinsed
- 1 1/2 Cups Tomato Sauce
- 6-8 Cups of Chicken Broth or Water
- 1/2 Cup Elbow Macaroni
- Salt and Pepper to Taste
- Garlic Powder, Onion Powder, Paprika, 1 Tsp each
- Lemon Juice, to garnish
Instructions
- Firstly, start by chopping all of the veggies for the soup. The onions and garlic should be finely diced. The carrots and celery should be diced and roughly about the same size. Both the sweet potato and white potatoes should be diced into 1/2 inch cubes.
- Once all of the veggies are prepped. In a large pot heat 3 tablespoons of olive oil. Add the onions and garlic and sauté for about 1-2 minutes or until fragrant. Next, add the celery and carrots, sauté for about 1-2 minutes.
- Next, add in the tomato sauce and allow it to come to a bubble. Then add in both of the potatoes and the drained and rinsed kidney beans. Add the chicken broth or water. You probably want to start by adding only 6 cups of the broth or water and as it cooks see if you need more.
- Place the smoked pork belly and Portuguese sausage into the soup pot and then cover with a lid. Allow the soup to cook for about 20-25 minutes on medium heat or until the potatoes are soft. Make sure to stir every few minutes.
- After about 20-25 minutes, add in the elbow macaroni and shut the heat off. The elbow macaroni doesn't take long to cook (about 5-7 minutes).
- Remove the pork belly and Portuguese Sausage and cut them up. Dice the pork belly into 1/2 inch cubes and slice the sausage into rings. Add the meats back into the soup. At this point you may need to add more broth, add 1 cup of broth at a time until it reaches your desired consistency.
- Serve the soup warm and I like to garnish mine with lemon juice on top and serve it with bread. Enjoy! :)
Video
Notes
u003cliu003e*You can make this dish completely vegan by omitting the pork belly and sausage. u003c/liu003e
Nutrition
Calories: 300kcal
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