Portuguese Bean Soup
A Hawaiian-Style Vegetable Soup Recipe
There’s something so cozy about a big bowl of hearty soup, especially when it’s packed with veggies, beans, and bold flavors. This Portuguese Bean Soup is my plant-based take on a Hawaiian-style bean soup, traditionally made with ham hocks. Instead, this version gets all its rich, satisfying flavor from vegetables, beans, and a savory broth—making it an easy soup recipe that’s both nourishing and delicious.
This recipe was inspired by my mother-in-law’s traditional Portuguese Bean Soup and has all the heartiness of the original, just without the meat. The mix of kidney beans, potatoes, carrots, and celery makes it a filling meal on its own, and it comes together quickly with pantry staples.
If you’re craving a vegetable soup that’s warm, comforting, and full of flavor, this one’s for you!
Why You’ll Love This Easy Soup
✔️ Hearty & satisfying – Packed with beans and veggies, this soup is filling enough for a meal.
✔️ Easy to make – Everything simmers in one pot, making cleanup a breeze.
✔️ Plant-based & wholesome – A delicious way to enjoy a meat-free version of a Hawaiian classic.
✔️ Customizable – Add more veggies or adjust the spice level to your taste.
Portuguese Bean Soup
Hawaiian style vegetable soup that's healthy and delicious!
Ingredients
- ½ cup onion, diced (about 1/2 medium onion)
- 2 stalks celery, diced
- 1 cup carrots, peeled and chopped (about 3 medium carrots)
- 2 cups potatoes, peeled and chopped (about 2-3 large potatoes)
- 1 15 oz can of kidney beans
- 1 8 oz can, tomato sauce
- 8 cups vegetable broth
- 1 bay leaf
- ½ cup parsley, chopped
- salt + pepper, to taste
- red pepper flakes (optional if you like it spicy)
Instructions
Sauté the aromatics
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In a large pot, heat a little oil or water over medium heat. Add the onion, celery, and carrots, and cook for about 5 minutes until they start to soften.
Simmer the soup
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Add the potatoes, kidney beans, tomato sauce, vegetable broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 30-40 minutes until the potatoes are tender.
Add the finishing touches
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Stir in the chopped parsley and red pepper flakes (if using). Adjust seasoning to taste. Remove the bay leaf before serving.
Enjoy!
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Serve hot with crusty bread or cornbread for a heartier meal.
Perfect Pairings for This Bean Soup
This Portuguese Bean Soup is even better when paired with Green Chile Cheese Cornbread for a little spice or a thick slice of No-Knead Sourdough Bread. Try topping the sourdough with cheese and broiling it until bubbly for an extra cozy touch!
Tips & Variations on This Vegetable Soup
- Want more protein? Add another can of beans or stir in cooked lentils.
- Make it smokier by adding smoked paprika or a splash of liquid smoke to mimic the traditional ham hock flavor.
- Meal prep friendly – This soup tastes even better the next day, making it perfect for leftovers!
More Cozy Recipes for Cold Nights
This easy soup recipe is perfect for chilly nights or whenever you’re craving something warm and satisfying. Give it a try and let me know how it turns out!