Fava Bean Soup With Portuguese Sausage Recipe

Name: Fava Bean Soup With Portuguese Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil (Split); 2 bay leaves; 2 lbs Portuguese chourico (8-ounce-Gouveia ); 2 teaspoons fine sea salt (Split); 2 teaspoons fresh ground black pepper (Split); 2 tablespoons fresh minced garlic cloves; 3 cups maui onions (Chopped); 2 cups celery (Chopped); 2 cups carrots (Chopped); 1 serrano pepper (Seeded, Chopped ); 1 lb roma tomato (Seeded, Diced); 1/2 cup red table wine (*Bairrada Portuguese wine); 8 cups ham stock; 4 cups yukon gold potatoes (Chopped); 1 lb dried fava beans (**Green, & shell removed); 2 tablespoons fresh sage (Chopped); 2 tablespoons fresh thyme (Chopped); 2 tablespoons fresh parsley (Chopped); 2 tablespoons fresh savory (Chopped); 1 tablespoon fresh rosemary (Chopped); 1/2 teaspoon celery salt

Servings: persons

4 tablespoons extra virgin olive oil (Split)
2 bay leaves
2 lbs Portuguese chourico (8-ounce-Gouveia )
2 teaspoons fine sea salt (Split)
2 teaspoons fresh ground black pepper (Split)
2 tablespoons fresh minced garlic cloves
3 cups maui onions (Chopped)
2 cups celery (Chopped)
2 cups carrots (Chopped)
1 serrano pepper (Seeded, Chopped )
1 lb roma tomato (Seeded, Diced)
1/2 cup red table wine (*Bairrada Portuguese wine)
8 cups ham stock
4 cups yukon gold potatoes (Chopped)
1 lb dried fava beans (**Green, & shell removed)
2 tablespoons fresh sage (Chopped)
2 tablespoons fresh thyme (Chopped)
2 tablespoons fresh parsley (Chopped)
2 tablespoons fresh savory (Chopped)
1 tablespoon fresh rosemary (Chopped)
1/2 teaspoon celery salt

1
Heat 2-tablespoons oil in a Dutch oven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt, 1-teaspoon black pepper and cook 4-6 minutes or until done. Add chopped garlic and saute for a minute.
2
Add remaining oil, 2-cups onions, celery, carrots, Serrano pepper, Roma tomatoes, salt and black pepper. Saute vegetables 2-3 minutes.
3
Add *Portuguese Table wine and reduce by one half.
4
Add ham stock, Yukon gold potatoes and green fava beans to soup. Add fresh chopped herbs and stir soup.
5
Bring soup to a full boil and reduce to a simmer for 45 minutes or until beans are soft. Season with salt and pepper to taste.
6
Serve soup in warm bowls and place one sausage on top.
7
Garnish soup with Fresh Parsley Sprigs and Maui Onions.
8
* Chef's Note: Bairrada or any Portuguese Red Table Wine.
9
** Fava Beans soaked over night in water.

686

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil (Split), 2 bay leaves, 2 lbs Portuguese chourico (8-ounce-Gouveia ), 2 teaspoons fine sea salt (Split), and more.

Yes, Fava Bean Soup With Portuguese Sausage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fava Bean Soup With Portuguese Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions