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Easy Portuguese-Style Bean Soup

One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. —Steven Vance, Woodland, Washington
  • Total Time
    Prep: 30 min. Cook: 7 hours
  • Makes
    17 servings (4-1/4 quarts)


  • 4 cans (15-1/2 ounces each) navy beans, rinsed and drained
  • 5 cups chicken stock
  • 1 pound linguica sausage or smoked sausage, thinly sliced
  • 2 cans (14-1/2 ounces each) petite diced tomatoes, undrained
  • 1 large onion, halved and thinly sliced
  • 1 large sweet red pepper, thinly sliced
  • 2 celery ribs, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 cup dry white wine or additional chicken stock
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 orange zest strip (3 inches)
  • 1 lemon zest strip (3 inches)
  • 1 tablespoon sweet paprika
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon dried savory
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped green onions
  • 1/2 cup minced fresh cilantro
  • 1/2 cup minced fresh parsley


  • Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips.
  • Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through.
  • Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts
1 cup: 235 calories, 8g fat (3g saturated fat), 18mg cholesterol, 893mg sodium, 28g carbohydrate (4g sugars, 7g fiber), 14g protein.

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  • Enitnelav
    Jan 6, 2021

    Disappointed in the directions for this recipe. It says that it makes 4.5 quarts of soup, but it was actually much closer to 8 quarts. After 7 hours in my slowcooker, the thinly sliced carrots were still almost as crunchy as when I put them in. If I made this again I would sauté the onion and celery, etc. as if for a stovetop soup as my first step and then throw them in the pot. Flavors are enjoyable, but I would omit the salt other than to taste at the end, as depending on your sausage and broth you may have a lot of salt already. I would also add a touch of cayenne at the end.