Go Back
–+ servings
Print
Vegan Portuguese bean soup topped with chopped parsley, served in a white bowl on the counter next to a cast iron skillet of cornbread.

Portuguese Bean Soup

Hawaiian style vegetable soup that's healthy and delicious!

Servings 6

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

  1. 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

  1. 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

  1. Stir in the chopped parsley and red pepper flakes (if using). Adjust seasoning to taste. Remove the bay leaf before serving.

Enjoy!

  1. Serve hot with crusty bread or cornbread for a heartier meal.

Recipe Video