Everyone in Hawaii, regardless of their ethnicity, has eaten Portuguese bean soup. The original is made with Portuguese sausage, a spicy, garlicky sausage.
To make it vegan, I took the spices without the meat, and added them to the remaining soup ingredients–potatoes, carrots, and kidney beans. And because I like a thicker soup, I mashed some of it to thicken it.
(You can read about other ways to thicken vegan soups in an earlier post I did).
The result is a hearty comfort food, perfect for chilly nights. (Yes, we do have cold–to us!–weather in Hawaii!) It’s simple to make, and just thinking about it is making me crave some. Sigh.
Recipe: Vegan Portuguese Bean Soup
- 1 large onion, cut into narrow wedges
- 2 TABLESPOONS canola oil
- 1 TABLESPOON sesame oil
- 1 TABLESPOONS chopped garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1-1/2 teaspoons salt
- 1 large carrot, cut into half moons
- 2 large potatoes, cubed
- 2 cans (each 15.25 ounces, 432 grams) kidney beans, rinsed and drained
- 1 can (8 ounces, 227 grams) tomato sauce
- 4 cups water
- 2 TABLESPOONS sugar
- 2 TABLESPOONS chopped parsley, or 2 teaspoons parsley flakes
- 1 TABLESPOON chopped fresh oregano, or 1 teaspoon dried oregano
In a large pot, sauté onion in oils about 10 minutes, until transluscent.
Add garlic and spices. Saute 1 minute. Be sure to not burn the garlic.
Add the remaining ingredients.
Cover. Bring to a boil.
Reduce heat and simmer 30 minutes. Check to be sure the carrots and potatoes are tender.
Remove from heat.
If you want a thicker soup, use a potato masher to carefully mash about 1/3 to 1/2 of the soup. Stir well so the thick mash on the bottom of the pot does not boil.
Serve with a hearty, chewy bread and a tossed green salad.
This recipe will be included in an upcoming vegan soup cookbook I am working on. I’m very grateful for the extended bout of cold weather we are having, perfect soup weather!