Portugese Red Bean Soup
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
carrots
|
|
| 1 | each |
onions
|
|
| 4 | each |
celery stalks
|
|
| 4 | each |
tomatoes
skinned & seeded |
|
| 1 | each |
potatoes
peeled |
*
|
| 8 | ounces |
red kidney beans
soaked overnight |
|
| 2 | ounces |
olive oil
|
|
| 2 | ounces |
butter
|
|
| 1 ¼ | teaspoons |
paprika
|
|
| 2 | quarts |
chicken broth
|
*
|
| 3 | tablespoons |
tomato paste
|
|
| 2 | each |
sausage
Chorizo, mild/hot |
*
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
carrots
|
|
| 1 | each |
onions
|
|
| 4 | each |
celery stalks
|
|
| 4 | each |
tomatoes
skinned & seeded |
|
| 1 | each |
potatoes
peeled |
*
|
| 231.2 | ml/g |
red kidney beans
soaked overnight |
|
| 57.8 | ml/g |
olive oil
|
|
| 57.8 | ml/g |
butter
|
|
| 6.3 | ml |
paprika
|
|
| 2 | quarts |
chicken broth
|
*
|
| 45 | ml |
tomato paste
|
|
| 2 | each |
sausage
Chorizo, mild/hot |
*
|
| 5 | ml |
cayenne pepper
|
|
| 1 | 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.
