Description
This Vegan Portuguese Bean Soup is a hearty, comforting bowl that delivers big, cozy flavors with every spoonful.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 1 cup diced carrots
- ½ cup diced celery
- 2 cups chopped green cabbage
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 1 – [ 28 oz. can ] crushed tomatoes
- 2 cups low-sodium vegetable broth *
- 4 cups water
- 3 cups peeled and cubed potatoes *
- 2 teaspoons hickory liquid smoke (+/-) *
- ¼ teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika (+/-)
- ½ teaspoon sweet paprika (+/-)
- 2 teaspoons dried oregano (+/-)
- 1 teaspoon regular chili powder (+/-) *
- ¾ teaspoon cumin (+/-)
- ½ to 1 teaspoon dried ground fennel seeds (+/-)
- ¼ to 2 teaspoons sea salt (+/-) *
- Pinch to ½ teaspoon black pepper (+/-)
- 2 bay leaves
Other Ingredients:
- 2 – [ 15.25 oz. cans ] kidney beans, drained and rinsed *
- ½ cup uncooked macaroni (or pasta of choice) *
Serving Ideas:
- Crusty bread
Instructions
- Place all the Spice/Herb Ingredients (except the bay leaves) into a small bowl, mix well, set aside.
- In a large stock pot, add the diced onions, carrots, cabbage, and celery, sauté over medium-high heat for 7 to 9 minutes to soften, add a splash of water, if needed to avoid burning.
- Then lower the heat to medium, add the minced garlic and tomato paste, sauté, stir constantly for one minute.
- Next add all the remaining Base Ingredients (except the baking soda) and the Spice/Herb Mix, stir well. Increase the heat, bring the mixture to a boil, add the baking soda, stir well, then immediately lower to a simmer; tuck in the bay leaves, and simmer with a low-percolating boil over medium heat for 10 minutes, stirring occasionally.
- After 10 minutes, add the kidney beans and uncooked macaroni, simmer at a low-percolating boil for 20 minutes or until the potatoes and carrots are perfectly tender.
- After 20 minutes, remove the pot from the stove, cover, and allow to sit undisturbed for 15 minutes to allow the flavors to marry. After 15 minutes, remove and discard the bay leaves. Serve with crusty bread. Enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 8 to 10 (makes 13 cups)