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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.
Why You'll Love This Red Bean Soup Recipe
- This soup is VEGGIE loaded making it very healthy! Hearty vegetables like potatoes and beans and lots of veggies in a delicious broth!
- This soup makes a great meal prep meal. This soup calls for about 12 portions of soup. You could make this soup at the beginning of the week and have it ready fro dinner every night.
- This soup can be made plant based (vegan) very easy! By omitting the sausage and pork belly this soup will be just as good and full of yummy veggies and beans and a great vegan option.
Ingredients Needed
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
How To Make This Red Bean Soup Recipe
Start by chopping all of the veggies. This will take the longest and most tedious part, throw on some music or your fav show in the background while you chop all the veggies for the soup.
In a large pot heat olive oil then add onions and garlic and sauté until fragrant. Add the carrots and celery
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! 🙂
Notes + Tips for Red Bean Soup
- Substitute the kidney beans for any beans you like. This soup would work well with white beans, Romano beans, black eyed beans or anything else you have on hand!
- Add in extra veggies! If you have extra veggies on hand throw them in. Veggies that would work well in this soup: kale, spinach, peas, corn etc..
- If you decide to use the meat in this soup make sure to use SMOKED pork belly and SMOKED hot Portuguese sausage. The smokiness is what gives this soup the flavour!
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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! 🙂
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Notes
Nutrition
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