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Portuguese Recipe: Sopa de Feijao (Bean Soup)

Cooking 25 min Preparation 10 min 4-6 easy
Recipe type: Soup Cuisine: Portuguese

Portuguese Recipe: Sopa de Feijao (Bean Soup)

One of the many incredible attractions of Portugal is its lush and virile landscape. Northern Portugal is especially viridescent with tiny shoots and leaves bursting forth from every nook and cranny exposed to the sun. Vines creep over abandoned stone houses, wild flowers blanket forgotten fields and tiny ferns peek out from tiny crevices marked in the road. It’s beautiful, awe-inspiring and powerful display of nature’s power. 

Equally amazing is the Portuguese knack of turning every consumable plant into a mouthwatering soup, and this Sopa de Feijao recipe is no exception. It’s nutritious and doubles as a fast and easy way of getting essential vitamins into your little ones. 



  1. Add half of the beans to a large pot with water and salt (set the other half aside for later).
  2. Slice the potatoes and add to the pot, along with two carrots and the pumpkin quartered, diced turnips, leeks and whole garlic cloves.
  3. Boil and when all is cooked, reduce the heat to low and puree.
  4. Add the third carrot diced, the rest of the beans, and let cook for 10 more minutes on low heat and stirring.
  5. Add the kale/cabbage and cook for another 10 minutes on low, stirring (add more water if too thick).
  6. Let it simmer for a few minutes and finish with a string of olive oil and torn mint.