📝 About This Recipe
This traditional Portuguese Sopa de Feijão is the ultimate comfort food, rooted in the rustic kitchens of the Alentejo region. It features a rich, velvety base of puréed kidney beans layered with smoky chouriço, tender potatoes, and vibrant ribbons of kale. It is a hearty, nutrient-dense masterpiece that perfectly balances smoky, earthy, and savory notes for a truly satisfying meal.
🥗 Ingredients
The Bean Base
- 3 cans (15 oz each) Red Kidney Beans (rinsed and drained; or 4 cups cooked from scratch)
- 6 cups Chicken or Vegetable Stock (low sodium preferred)
- 2 pieces Bay Leaf (dried)
Aromatics and Vegetables
- 3 tablespoons Extra Virgin Olive Oil (Portuguese oil if available)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 6 ounces Portuguese Chouriço or Spanish Chorizo (sliced into half-moons)
- 2 medium Carrots (peeled and diced into small cubes)
- 2 medium Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)
- 3 cups Curly Kale or Lacinato Kale (stems removed, leaves finely shredded)
Seasoning and Finish
- 1 teaspoon Smoked Paprika (Pimentão Doce)
- 1 tablespoon Tomato Paste
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Red Wine Vinegar (to brighten the flavors at the end)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sliced chouriço and sauté for 4-5 minutes until the fat renders and the sausage becomes crispy around the edges.
-
2
Remove the chouriço with a slotted spoon and set aside on a plate, leaving the flavorful red oil in the pot.
-
3
Add the remaining 2 tablespoons of olive oil to the pot. Stir in the onions and carrots, cooking for 6-8 minutes until the onions are translucent and slightly golden.
-
4
Add the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste darkens and smells fragrant.
-
5
While the vegetables sauté, place 2 cans (about 3 cups) of the kidney beans into a blender with 2 cups of the stock. Blend until completely smooth to create the thick base of your soup.
-
6
Pour the blended bean mixture into the pot. Add the remaining 4 cups of stock, the bay leaves, and the smoked paprika. Stir well to combine.
-
7
Add the diced potatoes and the remaining whole kidney beans to the pot. Season with salt and black pepper.
-
8
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are fork-tender.
-
9
Stir the reserved cooked chouriço back into the pot, along with any juices from the plate.
-
10
Add the shredded kale to the soup. Simmer uncovered for another 5-7 minutes until the kale is tender but still retains its vibrant green color.
-
11
Remove the bay leaves. Stir in the red wine vinegar—this acidity is the secret to cutting through the richness of the beans.
-
12
Taste and adjust seasoning with more salt or pepper if necessary. Ladle into deep bowls, garnish with fresh parsley, and a final drizzle of high-quality olive oil.
💡 Chef's Tips
For an even richer flavor, use dried beans soaked overnight and cooked with an onion and a ham hock. If the soup becomes too thick upon standing, thin it out with a splash of water or extra stock. To make it vegetarian, omit the chouriço and add a pinch of cayenne pepper and extra smoked paprika for that smoky depth. Always cut your kale into very thin ribbons (caldo verde style) to ensure it integrates perfectly into every spoonful.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or Portuguese 'Pão de Milho' (cornbread) for dipping. Pair with a glass of robust Portuguese red wine, such as a Douro or Alentejo blend. A side of brined olives and sharp sheep's milk cheese complements the earthy flavors of the soup. For a complete meal, serve after a light citrus-based salad to refresh the palate.