Survive Winter with the Ultimate Portuguese Soup

kidney beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is a more affordable option with a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Water with seasoning can be a cost-effective alternative.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat, while smoked paprika offers a unique flavor.

Dice 1/2 of the carrots into small cubes.

Shred the cabbage into little pieces.

Roughly chop the potatoes, courgette, pumpkin, leeks, and chayote into small pieces.

Keep the pork belly whole and season with salt.

Spike the chorizo with a knife in a few spots.

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add chopped onions and garlic with a pinch of salt; sauté for about 5 minutes until softened.

Add the diced carrots and all the roughly chopped vegetables; stir and cook for about 10 minutes.

Add the tomatoes and cook for a couple of minutes, mixing well.

Pour in the vegetable stock and add the whole pork belly and chorizo.

Add half of the rinsed and drained kidney beans and enough water to cover everything in the pot.

Bring to a gentle boil, then reduce heat to a simmer, cover, and cook for about 60 minutes until the pork is tender.

Blend the soup with an immersion blender until smooth.

Add the rest of the carrots and cabbage; simmer for another 20-25 minutes over low heat.

Add the remaining kidney beans and let everything cook for a minute.

Slice half of the pork belly and chorizo into hearty pieces and add to the soup; let simmer for about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level: