The Legend of Portuguese Bean Soup: The Only Soup Recipe You Actually Need

If your usual dinner routine is feeling a bit uninspired, it is time to upgrade to a thick, rustic soup that eats like a complete, heavy-duty meal. Originating with Portuguese immigrants and perfected over generations in Hawaii, this recipe is a masterclass in getting massive flavor out of cheap, hearty ingredients.

Here’s what you need: 1 cup (about 200 g) of dried beans (like cannellini or kidney beans), 1–2 pieces of smoked meat (ham hock or linguiça), vegetables (onions, carrots, celery, potatoes, cabbage, or kale), tomatoes (canned or fresh tomatoes, tomato paste, or sauce), chicken or vegetable broth, garlic, thyme, bay leaf, salt, and pepper to taste, macaroni or small pasta (optional, for extra heartiness).

Rinse the dried beans, cover them with cold water, and let them soak overnight or for at least 6–8 hours. This will reduce cooking time and make them easier to digest.

Drain the water, rinse the beans, and boil them until tender in fresh water.

Heat the olive oil in a large pot. Fry the chopped onion and minced garlic until softened. Add the chopped carrots and celery and cook for another 3–4 minutes.

Add the meat and broth. Place the braised pork knuckle or sliced sausage in the pot, pour in the broth, and bring to a boil.

Add the diced potatoes, tomatoes (or tomato paste), and season with salt, pepper, and thyme.

Reduce the heat, cover the pot, and simmer for about 1–1.5 hours, until the beans are tender.

Toward the end of cooking, add the cabbage or kale and pasta. Cook for another 10–15 minutes, until the cabbage is tender.

Remove the bay leaf and large pieces of meat from the soup. If you like, shred the meat and return it to the soup. Taste the soup and add salt if needed.