Easy Portuguese-Style Bean Soup

Name: Easy Portuguese-Style Bean Soup
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 17 servings (4-1/4 quarts).
Cuisine: Mediterranean
Ingredients: 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

TOTAL TIME: Prep: 30 min. Cook: 7 hours YIELD: 17 servings (4-1/4 quarts).

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

Ingredients

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

Directions

1. 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.
2. 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.

Nutrition Facts

1 cup: 235 calories, 8g fat (3g saturated fat), 18mg cholesterol, 893mg sodium, 28g carbohydrate (4g sugars, 7g fiber), 14g protein.