📝 About This Recipe
This soul-warming soup is a cornerstone of Portuguese home cooking, blending the earthy creaminess of slow-cooked beans with the vibrant, mineral crunch of shredded cabbage. Rooted in the rural traditions of the Ribatejo region, it features a velvety base enriched with smoky Chouriço and sweet root vegetables. It is a hearty, 'spoon-thick' meal that captures the essence of Portuguese hospitality and the comforting flavors of a traditional family kitchen.
🥗 Ingredients
The Aromatic Base
- 4 tablespoons Extra virgin olive oil (high quality Portuguese oil preferred)
- 2 medium Yellow onion (finely diced)
- 4 Garlic cloves (minced)
- 2 pieces Bay leaf (dried)
The Heart of the Soup
- 3 cups Red kidney beans or Borlotti beans (cooked; if using canned, rinse and drain thoroughly)
- 3 medium Potatoes (peeled and cubed)
- 2 medium Carrots (peeled and sliced into rounds)
- 1 link Portuguese Chouriço (about 150g, sliced into rounds)
- 6 cups Vegetable or Beef stock (or water for a lighter version)
The Greens and Seasoning
- 4 cups Portuguese Cabbage (Couve Galega or Savoy) (thinly shredded 'caldo verde' style)
- 1 teaspoon Smoked Paprika (Pimentão Doce)
- to taste Sea salt
- to taste Black pepper (freshly cracked)
- 1 tablespoon Red wine vinegar (to brighten the flavors at the end)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté for 5-7 minutes until they become translucent and slightly golden.
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2
Add the minced garlic, bay leaves, and sliced chouriço to the pot. Fry for about 3-4 minutes until the chouriço releases its vibrant red oils and the garlic is fragrant.
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3
Stir in the cubed potatoes and sliced carrots, coating them in the flavorful oil and paprika. Cook for another 2 minutes.
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4
Add 2 cups of the cooked beans to the pot, reserving the remaining 1 cup for later texture.
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5
Pour in the stock or water until the vegetables are well covered. Bring the mixture to a rolling boil.
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6
Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes and carrots are very tender.
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7
Remove the bay leaves and the slices of chouriço (set the chouriço aside on a plate). Using an immersion blender, blend the soup directly in the pot until a smooth, thick base is formed.
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8
Return the chouriço slices to the pot and add the reserved 1 cup of whole beans back into the smooth base.
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9
Bring the soup back to a gentle simmer. Add the shredded cabbage to the pot. If the soup is too thick, add a splash of hot water to reach your desired consistency.
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10
Simmer for another 10-12 minutes. You want the cabbage to be tender but still retain its vibrant green color.
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11
Stir in the red wine vinegar. This acidity is the 'secret' to cutting through the richness of the beans and pork.
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12
Taste and adjust the seasoning with sea salt and freshly cracked black pepper. Remember that the chouriço is already salty, so season carefully.
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13
Turn off the heat and let the soup sit for 5 minutes before serving to allow the flavors to marry perfectly.
💡 Chef's Tips
For the most authentic texture, use 'Couve Galega'; if unavailable, Savoy cabbage or Lacinato kale are excellent substitutes. Always blend the base before adding the greens to ensure that classic velvety Portuguese mouthfeel. If using dried beans, soak them overnight and cook them with a piece of kombu or a bay leaf for better digestion and flavor. Don't skimp on the olive oil at the end; a final drizzle of raw, high-quality oil over the bowl adds a luxurious finish. This soup tastes even better the next day as the starches from the beans further thicken the broth.
🍽️ Serving Suggestions
Serve with thick slices of 'Pão de Milho' (Portuguese cornbread) for dipping. Pair with a glass of young red wine from the Alentejo region or a crisp Vinho Verde. Top with a few extra slices of pan-seared chouriço for added crunch and smoky flavor. Offer a small bowl of malagueta oil (spicy chili oil) on the side for those who like a bit of heat. Serve as a starter for a traditional meal or as a main course for a light, rustic dinner.