Portuguese Bean Soup I recipe

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Ingredients

½ pound chorizo sausage, chopped
¼ cup olive oil
2 carrots, chopped
1 cup chopped onion
5 stalks celery, chopped
5 tomatoes, chopped
3 small potatoes, peeled and chopped
3 quarts chicken broth
1 ½ tablespoons cayenne pepper
1 (15 ounce) can kidney beans, drained
½ cup tomato paste
salt and pepper to taste

Nutrition Info

264.6 calories
carbohydrate: 24.7 g
cholesterol: 20 mg
fat: 14.6 g
fiber: 5.4 g
protein: 10.2 g
saturatedFat: 4.1 g
servingSize: -
sodium: 505.8 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

  2. In a stockpot over medium-high heat, heat oil and saute carrots, onion and celery. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.

Recipe Yield

10 servings

Recipe Note

This super spicy soup is flavored with chorizo sausage and vegetables as well a generous dose of cayenne pepper.

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