It’s starting to get chilly and dark and, on days where the sun isn’t out, I just want to hibernate a little bit. Even though I enjoy soup all year round, I definitely prefer it in colder weather. So let me introduce you to this warming, winter soup that is not only really easy to make but will keep you full: Portuguese bean and cabbage soup. As I say with all my recipes: if I can make it, so can you!
The first thing you should know is that there are lots of variations to this recipe so feel free to experiment! Still, this version is pretty easy and has my approval. What I love about it, is that it’s practically a meal – add some bread and butter and you’ve got a hearty, tasty lunch!
But first, a brief disclosure:
* I’m exaggerating: Spanish chouriço isn’t sub-standard. It’s just not the Portuguese type I love.
Ingredients (serves 4-5):
1 can of red beans (I used dark red kidney beans)
Half chouriço
Olive oil
2 garlic cloves, chopped
1 small onion, chopped
Salt
2 carrots, chopped
1 small-medium potato, chopped
1 small savoy cabbage
Macaroni (optional)
Instructions:
1. In a pot, add about 1.5 liters of water and bring to the boil. Open up the can of beans and rinse entirely. Add it to the boiling water. Add the chouriço, making sure to remove any strings and/or metal parts.
2. In a separate pot, add enough olive oil to generously cover the bottom, the onion and garlic and let simmer. Add salt. After 5-10 minutes, add in the potato and carrots and a few laddle-fuls of the water the beans were cooking in (enough to cover the veggies). Add about half of the beans but don’t touch the other half.
3. By this point, your beans and chouriço should be cooked, so turn off the heat and remove the chouriço, but don’t throw away the water or the remaining beans. Take about 3 of the cabbage leaves and chop them into chunks (remove the thick stalks). Set to one side.
4. Back to the other pot, once the vegetables are cooked, take an immersion blender and puree everything. You may need to add some of the bean water to get your desired consistency. Check your seasoning here and add salt if required.
5. Add the remaining beans and cabbage to the puree and let cook for another 10-15 minutes, until the cabbage is as cooked as you like it. ** Some people add macaroni at this stage to make the soup extra hearty, but I didn’t do that here.** In that time, slice the cooled chouriço into thin slices.
6. Once the cabbage is cooked, turn off the heat. Let cool for a few minutes. Serve into individual soup plates or bowls and add some chouriço slices to each one. Enjoy!
Comment below so I know how you got on with this Portuguese bean and cabbage soup recipe and what you served it with.
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