Name: Halal Portuguese Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Portuguese
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 garlic cloves, minced; 1 carrot, peeled and diced; 2 stalks celery, diced; 2 medium potatoes, peeled and diced; 1 (14 oz) can diced tomatoes; 1 (15 oz) can red kidney beans, drained and rinsed; 1 (15 oz) can white beans (such as cannellini or Great Northern beans), drained and rinsed; 1 (6 oz) can tomato paste; 4 cups chicken broth (low-sodium preferred); 1½ cups water; 1 bay leaf; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups chopped, cooked halal chicken (grilled or rotisserie chicken works well)

Jump to Recipe·Print Recipe

This hearty and flavorful Halal Portuguese Bean Soup is a comforting bowl of warmth, packed with tender chicken, vegetables, beans, and rich tomato flavor. It’s the perfect dish for cooler weather or when you want a satisfying meal that’s both nutritious and filling. The combination of smoked paprika and oregano gives the soup a delicious depth, while the tender chicken and beans provide protein and texture. This Halal-friendly version ensures everyone can enjoy a classic recipe with a few simple swaps.

Why You’ll Love This Recipe

This Halal Portuguese Bean Soup is rich in flavors and textures, from the smoky undertones of paprika to the hearty chunks of chicken and beans. The combination of fresh vegetables, beans, and tender chicken creates a comforting and satisfying soup that’s perfect for family dinners or meal prepping. The soup is easy to make, and with the added bonus of being Halal-friendly, it can be enjoyed by everyone.

Halal Portuguese Bean Soup

Ingredients

For the Soup:

1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
1 carrot, peeled and diced
2 stalks celery, diced
2 medium potatoes, peeled and diced
1 (14 oz) can diced tomatoes
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can white beans (such as cannellini or Great Northern beans), drained and rinsed
1 (6 oz) can tomato paste
4 cups chicken broth (low-sodium preferred)
1½ cups water
1 bay leaf
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
2 cups chopped, cooked halal chicken (grilled or rotisserie chicken works well)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Soup:

Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and fragrant.
Add Potatoes and Tomatoes: Stir in the diced potatoes and canned diced tomatoes (with their juices). Cook for an additional 2-3 minutes, allowing the flavors to meld.
Add Tomato Paste and Broth: Stir in the tomato paste, making sure it coats the vegetables well. Then, add the chicken broth and water, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Add Beans and Seasoning: Add the red kidney beans, white beans, bay leaf, smoked paprika, oregano, salt, and pepper. Stir well and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
Add Chicken: Stir in the chopped, cooked halal chicken and cook for an additional 5-10 minutes to allow the chicken to heat through and absorb the flavors.
Adjust Seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or paprika if needed.

Serve:

Garnish and Enjoy: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh herbs or a sprinkle of cheese, if desired. Serve hot and enjoy!

Servings and Timing

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Vegetarian Version: Skip the chicken and add more vegetables like zucchini, spinach, or bell peppers for a hearty, vegetarian option.
Spicy Version: Add a chopped jalapeño or red pepper flakes for a spicy kick.
Swap the Chicken: For a different protein, you can use turkey or beef sausage (make sure it’s Halal) for a richer, heartier soup.
Add Greens: For an extra boost of nutrition, stir in some fresh spinach or kale near the end of cooking.

Storage/Reheating

Storage: This soup stores well in an airtight container in the refrigerator for up to 3-4 days.
Freezing: You can freeze the soup in individual portions for up to 3 months. Be sure to leave out the potatoes if you plan to freeze, as they can become mushy when reheated. Add fresh potatoes when you reheat the soup.
Reheating: Reheat the soup on the stovetop over medium heat, adding a little water or broth if needed to adjust the consistency.

FAQs

1. Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors continue to meld together. You can make it ahead and refrigerate or freeze it for later.

2. Can I use fresh beans instead of canned beans?

Yes, you can use dried beans, but they will need to be soaked and cooked ahead of time, as they take much longer to cook than canned beans.

3. Can I make this soup spicy?

Definitely! You can add some chopped fresh chili or red pepper flakes to the soup to give it a spicy kick.

4. What can I serve with this soup?

This soup pairs beautifully with crusty bread or a side salad for a light, balanced meal.

5. Can I make this soup without chicken?

Yes, you can skip the chicken to make a vegetarian version of this soup. You can add more beans or vegetables to keep it hearty.

6. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Sauté the vegetables and garlic first, then add everything to the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours.

7. Can I use a different type of bean?

Yes! You can substitute kidney beans with black beans, pinto beans, or any type of bean you prefer. Just make sure to rinse and drain them.

8. How do I know when the soup is done?

The soup is done when the vegetables are tender, and the chicken has been heated through. If you use fresh chicken, make sure it’s cooked through before adding it to the soup.

9. Can I add more vegetables to this soup?

Yes, you can add more vegetables like zucchini, bell peppers, or leafy greens like spinach and kale. Just add them during the last 10 minutes of cooking.

10. Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth is a great alternative if you’re looking for a vegetarian or vegan version of this soup.

Conclusion

This Halal Portuguese Bean Soup is a perfect balance of hearty ingredients, rich flavors, and comforting textures. The tender chicken, creamy beans, and savory vegetables come together in a savory tomato-based broth that’s ideal for a filling meal. This recipe is versatile, easy to make, and perfect for any time of the year. Whether you’re serving it for dinner or meal prepping for the week, this soup will surely become a go-to favorite!

Halal Portuguese Bean Soup

Why You’ll Love This Recipe