Portuguese Bean and Veggie Soup Recipe

Name: Portuguese Bean and Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried kidney beans; 1 lb smoked ham hock; ¼ cup vegetable oil; 1 large onion, chopped (1 cup); 1 large garlic clove, minced; ¾ cup carrot, diced; 4 cups cabbage, shredded; 1 large potato, pared and diced; 2 teaspoons salt (or to taste); ¼ teaspoon pepper; 1 (10 ounce) package spinach, frozen chopped

Servings: persons

1
Wash and pick over beans, place in a kettle, add water to cover and boil for 2 minutes.
2
Remove from heat, cover, and let stand for 1 hour.
3
Check occasionally to make sure the beans are covered with water.
4
Drain beans, return to the kettle along with the ham hocks and add enough water to cover the beans.
5
Bring to a boil, lower heat, cover and simmer for 1 hour.
6
Remove the ham hocks, cool slightly, cut the meat from the bones and dice.
7
Heat oil in a large skillet, saute the onions and garlic until tender, about 3 minutes.
8
Add meat and carrots, and saute 3 minutes more.
9
Add mixture to the kettle with the cabbage, potato, salt and pepper and 1 quart of water.
10
Bring to a boil, lower heat, cover and simmer for 30 minutes.
11
Add spinach and cook 2 minutes longer.

552

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 lb dried kidney beans, 1 lb smoked ham hock, ¼ cup vegetable oil, 1 large onion, chopped (1 cup), and more.

Yes, Portuguese Bean and Veggie Soup 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!

Portuguese Bean and Veggie Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions