Portugese Red Bean Soup

Name: Portugese Red Bean Soup
Cook time: P1H
Total time: P1H
Yield: 6
Cuisine: Regional Cuisine
Ingredients: carrots; onions; celery stalks; tomatoes; potatoes; red kidney beans; olive oil; butter; paprika; chicken broth; tomato paste; sausage; cayenne pepper; salt and black pepper

Submitted by smoking

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

EACH CARROTS

EACH ONIONS

EACH CELERY STALKS

EACH TOMATOES
skinned & seeded

EACH POTATOES
peeled *

OUNCES RED KIDNEY BEANS
soaked overnight

OUNCES OLIVE OIL

OUNCES BUTTER

1 ¼

TEASPOONS PAPRIKA

QUARTS CHICKEN BROTH *

TABLESPOONS TOMATO PASTE

EACH SAUSAGE
Chorizo, mild/hot *

TEASPOON CAYENNE PEPPER

X SALT AND BLACK PEPPER
to taste *

Directions

Chop fine all vegetables including tomatoes and the potato.

Drain soaked beans, discarding liquid.

In a medium pot, add olive oil and butter.

When oil is hot, add chopped carrot, onion, celery, tomatoes.

Saute, but do not brown.

Add chopped potato, paprika, and chicken stock. When this reaches a boil, add kidney beans and turn down heat to a simmer. Add tomato paste. Let cook 45 to 60 minutes, stirring occasionally. When beans are soft to the touch add sausage and cayenne pepper. Season to taste.