Feel free to contact us either by email or by phone, or or request a quote!

Portuguese Recipe: Sopa de Feijao (Bean Soup)

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

If you’re not coming to Portugal for a sumptious food tour, then follow our recipe for a taste of Portuguese cuisine at home!

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. 

This recipe can be paired with anything from a medium-bodied Douro red to a full-bodied red from the Dão. But if you’re in the mood to experiment, and the weather calls for something warm and soulful, a maltier IPA or a brown ale might suit perfectly. If you can get your hands on a Portuguese craft beer, all the better! Enjoy!

Want to learn how to make Portuguese soup from the best? Contact us for a custom Portuguese cooking class!


  • 4 cans or one bag of Red Kidney Beans (white or a mix will do, too). Boil from the bag or use canned; keep in mind that boiling them will create a richer soup since the beans do not fall apart. If boiling, let soak in water the night before.
  • 5 potatoes
  • 2lbs of Sugar Pumpkin (or canned if not in season)
  • 3 turnips
  • 3 Carrots
  • Kale or Cabbage
  • Leeks
  • 4 Garlic Cloves
  • Mint


  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.

Related Tours

Private Porto


Porto Walking Food Tour

This delicious food tour is more than a culinary experience, it’s a love letter to Porto highlighting the city’s history, architecture and...

Learn More
Private Lisbon


Lisbon Culinary Experience

Meet the passionate people crafting old-school Portuguese food deep inside Lisbon’s traditional neighborhoods. Visit the traditional hole-in-the-wall bakeries famed for their...

Learn More
Private Funchal, Madeira


Madeira Market & Wine Tour

You know that ever-so-frequent moment when your mind starts drifting to a tropical island filled with swaying palm trees, soaring cliffs...

Learn More