A Hearty Portuguese Bean Soup Recipe With Savory Spice

My husband, bless his heart, is a creature of habit. So when I told him years ago that we were taking a trip to Hawaii, his first question was, “Do they have good barbecue there?” I assured him we’d find something he’d love, and boy, did we ever. It wasn’t barbecue, though. It was a steaming, hearty bowl of Portuguese bean soup that we found at a little roadside diner on Oahu.

I was immediately captivated. It was rich, savory, and packed with so many wonderful textures from the sausage, beans, and vegetables. It felt like a hug in a bowl, a dish with history and soul. I knew right away I had to recreate it back home in my own kitchen.

After a few tries, I got the base recipe just right, capturing that classic, comforting flavor. But you know me, I can never leave well enough alone. I felt it needed a little something extra, a whisper of warmth to tie all those smoky and savory notes together. On a whim one fall afternoon, I reached for my pumpkin pie spice blend. Just a half teaspoon was all it took. It didn’t make the soup taste like dessert, not at all. Instead, it added this incredible, subtle depth that made the whole pot of soup sing. It’s my little secret, and now it’s yours too.

Skip to My Special Recipe!

Why This Portuguese Bean Soup Recipe Works

This isn’t just any soup recipe. This Portuguese bean soup has a story that stretches from the farms of Portugal to the sunny shores of Hawaii, and now, to our kitchens here in the South. It’s a dish born from resourcefulness, using humble ingredients like beans, smoked meats, and hearty vegetables to create something truly spectacular. Traditionally known as “sopa de feijão,” it’s a testament to how simple food can be the most satisfying.

The popularity of this soup, especially in Hawaii, is thanks to the Portuguese immigrants who brought their culinary traditions with them in the late 1800s. They introduced flavorful sausages like linguiça and chouriço, which are the heart and soul of this dish. Over time, the recipe adapted to local tastes, becoming the beloved, everything-but-the-kitchen-sink soup that it is today.

So, what makes my version so special? It’s that tiny little pinch of pumpkin pie spice. Now, hold on, I know what you’re thinking. But trust me on this. The spice blend, with its notes of cinnamon, nutmeg, ginger, and allspice, doesn’t overpower the soup. Instead, it acts like a secret flavor enhancer. It deepens the smokiness of the ham hocks and sausage, complements the sweetness of the carrots and tomatoes, and adds a gentle, warming background note that makes this soup feel even more comforting. It’s the kind of subtle touch that makes people ask, “What is in this? It’s amazing!” It elevates a classic without changing its beautiful, rustic character.

Ingredients for Portuguese Bean Soup

The magic of this soup comes from layering simple, hearty ingredients. Each one plays a crucial role in building the rich, complex flavor that makes this dish so memorable. Getting your hands on good quality smoked meats will make a world of difference. Here’s exactly what you’ll need to create this comforting pot of goodness.

• 2 lbs smoked ham hocks: These are the foundation of your broth. They release so much smoky, savory flavor as they simmer. Look for meaty ones at your butcher counter.
• 3 quarts of water: The liquid base for our soup.
• 2 tablespoons olive oil: For sautéing our sausage and vegetables.
• 1 lb Portuguese sausage (linguiça or chouriço), sliced into ¼-inch rounds: This is a non-negotiable! Linguiça is milder and garlicky, while chouriço is a bit spicier with paprika. Either one is fantastic, just be sure to find an authentic Portuguese brand if you can.
• 1 large yellow onion, diced: Adds a sweet, aromatic base.
• 3 carrots, peeled and diced: For a touch of sweetness and color.
• 2 celery stalks, diced: Provides a subtle, savory freshness.
• 4 cloves garlic, minced: Because everything is better with garlic.
• 1 (15-ounce) can of tomato sauce: Adds body and a tangy tomato flavor to the broth.
• 1 (14.5-ounce) can of diced tomatoes: For texture and another layer of tomato goodness. Don’t drain them.
• 2 large potatoes, peeled and cut into 1-inch cubes: They make the soup extra hearty and satisfying.
• 1 (15.5-ounce) can of kidney beans, rinsed and drained: The classic bean for this soup, adding a creamy texture.
• ½ head of green cabbage, roughly chopped: Wilts down beautifully and adds a slight peppery flavor.
• 1 cup elbow macaroni: For that classic, comforting pasta element.
• ½ teaspoon pumpkin pie spice: This is my secret weapon! It adds a subtle warmth and depth that you just can’t put your finger on but will absolutely love. It brings all the smoky and savory flavors together in the most beautiful way.
• Salt and freshly ground black pepper to taste: To season everything perfectly.
• Fresh parsley, chopped, for garnish: For a pop of fresh, green flavor at the end.

Step-by-Step Instructions For Making Portuguese Bean Soup

Making this soup is a wonderful way to spend an afternoon. The process is straightforward, and the delicious smells filling your kitchen are half the fun. Don’t rush the simmering steps, as that’s where all the deep flavors develop. Grab your biggest pot, and let’s get cooking!

1. Create the Smoky Broth

First things first, we need to build our flavor base. Place the two pounds of smoked ham hocks into a large stockpot or a sturdy Dutch oven. Pour in the three quarts of water. You want to make sure the ham hocks are fully submerged. Bring this mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for two hours. This slow simmer is crucial. It coaxes all that wonderful smoky, porky flavor out of the bones and into the water, creating a rich, homemade stock that will be the soul of our soup.

2. Brown the Sausage and Sauté the Veggies

While your ham hocks are working their magic, heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced Portuguese sausage in a single layer. You might need to do this in two batches to avoid crowding the pan. Cook until the sausage is nicely browned and a little crispy on both sides. This step renders some of the fat and deepens the sausage’s flavor. Use a slotted spoon to transfer the cooked sausage to a plate, leaving the flavorful drippings in the skillet. Reduce the heat to medium, and add your diced onion, carrots, and celery to that same skillet. Sauté them for about 5 to 7 minutes, stirring occasionally, until they become soft and the onion is translucent. Finally, add the minced garlic and cook for just one more minute until you can smell its wonderful aroma.

3. Combine and Simmer

After two hours, carefully remove the ham hocks from the pot and set them on a cutting board to cool. Don’t you dare discard that beautiful broth! Once the hocks are cool enough to handle, pull all the meat off the bones, discarding the skin, fat, and bones. Chop the meat into bite-sized pieces. Now, add this delicious ham, the browned sausage, and all the sautéed vegetables into the pot with the reserved broth. Stir in the tomato sauce, diced tomatoes, and our secret ingredient, the half teaspoon of pumpkin pie spice. Give it a good stir, bring the soup back to a simmer over medium-high heat, then reduce the heat to low, cover, and let it cook for 30 minutes. This allows all those individual flavors to marry and become one gloriously delicious soup.

4. Add the Potatoes, Beans, and Cabbage

Next, it’s time to add our hearty vegetables. Stir in the cubed potatoes, put the lid back on, and let the soup continue to cook for another 20 minutes. You want the potatoes to be tender enough to be easily pierced with a fork. After the potatoes are cooked, add the rinsed kidney beans and the chopped cabbage. Stir them in and cook for another 15 to 20 minutes. The cabbage will wilt down into the soup but should still have a little bit of texture, a nice tender-crisp bite.

5. Finish with Pasta and Season

For the final step, stir in the uncooked elbow macaroni. Let it cook directly in the soup for about 8 to 10 minutes, or until it reaches al dente. The pasta will absorb some of the flavorful broth as it cooks. Once the pasta is done, give the soup a taste. It will likely need salt, especially since we started with plain water. Season generously with salt and freshly ground black pepper until the flavors really pop. Ladle your beautiful Portuguese bean soup into bowls, garnish with a sprinkle of fresh parsley, and get ready for some rave reviews.

How To Serve Portuguese Bean Soup

Serving this soup is as comforting as making it. It’s a complete meal in a bowl, so you don’t need much to go alongside it. I love to ladle it into big, deep bowls that feel cozy to hold. The vibrant colors of the tomatoes, carrots, and green cabbage make it a feast for the eyes before you even take the first bite.

A simple garnish of fresh, chopped parsley is a must for me. It adds a touch of brightness that cuts through the richness of the soup. But why stop there? There are plenty of ways to dress up each bowl to make it your own. It’s a fun way to let everyone at the table customize their dinner.

Here are a few of my favorite ways to serve it:

• Crusty Bread: This is almost a requirement in my house. A thick slice of crusty sourdough, French bread, or even some warm cornbread is perfect for sopping up every last drop of the delicious broth.
• A Dollop of Sour Cream: For a touch of creamy coolness, a small spoonful of sour cream or plain Greek yogurt on top is wonderful. It balances the smoky flavors beautifully.
• A Sprinkle of Cheese: A little shredded sharp cheddar or a dusting of Parmesan cheese can add a nice salty, savory kick.
• Hot Sauce: For those who like a bit of heat, a few dashes of your favorite hot sauce can be a fantastic addition, especially one with a vinegar base to add some tang.

No matter how you choose to serve it, this Portuguese bean soup is best enjoyed hot, surrounded by family or friends. It’s the kind of meal that encourages conversation and makes everyone feel right at home.

How To Store & Reuse Portuguese Bean Soup Leftovers

One of the best things about making a giant pot of soup is having leftovers for the next day. I swear this Portuguese bean soup tastes even better after the flavors have had a night to meld together in the fridge. Storing it correctly is key to enjoying it just as much the second time around.

First, always let the soup cool down to room temperature before you store it. Putting a hot pot of soup directly into the refrigerator can raise the internal temperature of the fridge, which isn’t safe for the other food in there. Once it’s cooled, you can transfer it to airtight containers. It will keep beautifully in the refrigerator for up to four days.

Here are my go-to methods for storage and reheating:

• Refrigerating: Store in an airtight container for 3 to 4 days. Be aware that the macaroni will continue to absorb the broth, making the soup thicker. When you reheat it on the stove, you may want to add a splash of water or chicken broth to thin it back out to your desired consistency.
• Freezing: This soup freezes remarkably well, with one small catch. Pasta can become soft and mushy when frozen and reheated. For the best results, if you plan to freeze a batch, cook the soup up to the point before you add the macaroni. Let that soup base cool completely, then freeze it in airtight, freezer-safe containers for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight, reheat it on the stove, and cook a fresh batch of macaroni to add in at the end.
• Reheating: The best way to reheat this soup is gently on the stovetop over medium-low heat. Stir it occasionally until it’s heated through. You can also reheat individual portions in the microwave, but I find the stovetop does a better job of preserving the texture of the vegetables and meat.

As for reusing leftovers, if the soup has gotten quite thick, it makes a fantastic, hearty stew-like topping for a baked potato or even served over a bed of fluffy white rice. It’s too delicious to let any of it go to waste!

Substitutions & Variations For Portuguese Bean Soup

This Portuguese bean soup recipe is a wonderful template, and it’s incredibly forgiving. Don’t be afraid to play around with it to suit your tastes or use up what you have in your pantry. Part of the joy of home cooking is making a recipe your own. Whether you need a dietary swap or just want to try a new flavor combination, there are plenty of delicious possibilities.

Remember, the heart of the soup is the smoky sausage and the rich broth, so as long as you keep that foundation strong, you can get creative with the rest. Just think about balancing flavors and textures as you make your changes. A little bit of this, a little less of that, and you’ll have a version that’s perfectly suited to your family’s table.

Here are some substitutions and variations to get you started:

• Meat Swaps: If you can’t find ham hocks, you can use a smoked turkey leg or wing to build the broth. For the sausage, if Portuguese sausage is unavailable, a good quality smoked kielbasa or andouille sausage can work in a pinch, though it will change the flavor profile.
• Bean Varieties: Kidney beans are classic, but feel free to swap them out. Cannellini beans, pinto beans, or even chickpeas would be delicious and add a different texture.
• Go Green: Instead of cabbage, try adding a few handfuls of chopped kale or Swiss chard during the last 10 minutes of cooking. They add a great earthy flavor and pack a nutritional punch.
• Spice It Up: For those who enjoy a little heat, add a pinch of red pepper flakes along with the garlic or a few dashes of hot sauce at the end.
• Grain-Free Option: If you want to skip the pasta, you can leave it out entirely for a lower-carb version. The soup is still perfectly hearty and delicious on its own with the potatoes and beans. You could also stir in some cooked quinoa or brown rice at the end.

No matter what little tweaks you make, the core of this comforting, soulful soup will shine through. Have fun with it!

5 FAQs About Portuguese Bean Soup

Here are some straightforward answers to the most common questions I receive about this Portuguese bean soup recipe.

What’s the difference between linguiça and chouriço for Portuguese bean soup?

This is a fantastic question because the type of sausage you choose really defines the character of your soup. Both linguiça and chouriço are traditional Portuguese sausages and are absolutely central to an authentic tasting soup, but they do have distinct differences in flavor and texture. Think of them as cousins, not twins. They both bring a wonderful smoky, garlicky quality to the dish, but they each have their own personality.

Linguiça is generally the milder of the two. It’s a smoked pork sausage seasoned heavily with garlic, paprika, and other spices like oregano or wine vinegar. It has a finer grind and a slightly smoother texture. If you prefer a soup that is rich and savory without a lot of heat, linguiça is the perfect choice. Chouriço, on the other hand, tends to be spicier. It gets its deep red color and zesty flavor from a more generous amount of paprika, which is often a spicier variety. It can also have a coarser grind and sometimes includes wine in the seasoning blend. If you like a little kick in your soup, chouriço will deliver that extra warmth. Ultimately, you can’t go wrong with either, and some families even use a combination of both to get the best of both worlds.

Can I make this Portuguese bean soup in a slow cooker?

Yes, you absolutely can adapt this recipe for a slow cooker, and it’s a great way to have a hot, delicious meal ready when you get home. The process is a little different, but the results are just as wonderful. To start, I would still recommend browning the sausage and sautéing the onions, carrots, celery, and garlic in a skillet on the stove first. This step builds a crucial layer of flavor that you just can’t get from putting everything directly into the slow cooker. Once that’s done, you can transfer the sausage and vegetables to the slow cooker crock.

Add the ham hocks, water, tomato sauce, diced tomatoes, potatoes, and pumpkin pie spice. Give it all a good stir and cook on low for 8 to 10 hours or on high for 4 to 6 hours. About 30 minutes before it’s done, remove the ham hocks, shred the meat, and return it to the pot. At this time, you can also stir in the rinsed kidney beans, chopped cabbage, and uncooked macaroni. Turn the slow cooker to high and let it cook for that final 30 minutes, or until the cabbage is tender and the pasta is cooked through. It’s a fantastic set it and forget it option for a busy day.

Why did my pasta get mushy in the leftover Portuguese bean soup?

Ah, the classic mushy pasta dilemma. It happens to the best of us! The reason the elbow macaroni gets soft and can even fall apart in leftover soup is simple science. Pasta is like a little sponge, and it will continue to absorb liquid as long as it’s sitting in it. When you store the soup overnight in the refrigerator, the macaroni just keeps soaking up that delicious broth, causing it to swell and lose its firm, al dente texture.

There are a couple of ways to avoid this. If you know you’re going to have a lot of leftovers or if you’re making the soup specifically to freeze, the best solution is to cook the macaroni separately. Simply boil the pasta according to package directions and store it in a separate airtight container in the fridge with a little drizzle of olive oil to prevent sticking. When you’re ready to serve a bowl of soup, just add a scoop of the cooked pasta to the bowl and ladle the hot soup over it. This way, your pasta stays perfectly cooked every single time. If you’ve already made the soup with the pasta in it, just know to expect a softer texture upon reheating, and you may need to add a bit more broth or water to thin it out.

Can I use different beans in this Portuguese bean soup recipe?

Of course! While red kidney beans are the most traditional choice and give the soup its classic look and creamy texture, this Portuguese bean soup is incredibly versatile when it comes to the beans. Think of the kidney beans as a starting point. This is a great recipe for cleaning out your pantry and using whatever canned or dried beans you happen to have on hand. Just be sure that if you’re using canned beans, you rinse and drain them well before adding them to the pot to remove any excess sodium and starchy liquid.

Some wonderful alternatives would be cannellini beans, which are also very creamy and have a mild flavor that would complement the other ingredients beautifully. Pinto beans are another great option with a slightly earthier taste. You could even use chickpeas (garbanzo beans) for a firmer texture and nutty flavor. If you prefer to use dried beans, just remember to soak them overnight and cook them separately before adding them to the soup, as they won’t have enough time to become tender if you add them in raw during the last stage of cooking. Using a mix of two or three different beans can also add great visual appeal and textural variety to the soup.

Is Portuguese bean soup healthy?

The term “healthy” can mean different things to different people, but I would classify this Portuguese bean soup as a very wholesome and nourishing meal. It’s packed with ingredients that offer a lot of nutritional benefits. You have a wide variety of vegetables like carrots, celery, onions, tomatoes, and cabbage, which provide essential vitamins, minerals, and fiber. The beans are an excellent source of plant based protein and fiber as well, which helps with digestion and keeps you feeling full and satisfied.

The smoked ham hocks and Portuguese sausage do add fat and sodium to the dish, which is part of what makes it so flavorful and comforting. However, you are in complete control. You can manage the fat content by trimming any excess fat from the ham hocks or by choosing a leaner sausage. You can also control the sodium by using low sodium canned tomatoes and tomato sauce, and by seasoning with salt at the very end. When you look at the soup as a whole, it’s a well-rounded meal that provides protein, complex carbohydrates, and plenty of vegetables. It’s a perfect example of hearty, rustic food that nourishes the body and the soul.

Try These Recipes Next

If you loved the comforting, robust flavors of this soup, I have a few other recipes I think you’ll enjoy just as much.

• Spicy Chorizo Tortellini Soup: This one brings the heat with spicy chorizo and smoked paprika, all made easy in the crockpot.
• Crockpot Beans from Scratch: If you’re ready to level up from canned beans, this guide shows you how to make perfectly tender dried beans every time.
• Moroccan Chickpea and Lentil Stew: For a different flavor profile, this stew is full of warm Moroccan spices, chickpeas, and lentils for a hearty vegetarian meal.

Happy cooking, y’all!