Description
A hearty, flavorful Halal Portuguese Bean Soup, packed with tender chicken, beans, and vegetables in a rich tomato broth, perfect for cooler weather.
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)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes until vegetables are softened and fragrant.
- Add Potatoes and Tomatoes: Stir in diced potatoes and canned diced tomatoes (with juices). Cook for 2-3 minutes to meld the flavors.
- Add Tomato Paste and Broth: Stir in tomato paste, then add chicken broth and water. Bring to a boil, then reduce to a simmer.
- Add Beans and Seasoning: Add red kidney beans, white beans, bay leaf, smoked paprika, oregano, salt, and pepper. Stir well and simmer for 15-20 minutes, or until vegetables are tender.
- Add Chicken: Stir in chopped, cooked halal chicken and cook for an additional 5-10 minutes to heat through and absorb flavors.
- Adjust Seasoning: Taste the soup and adjust seasoning with more salt, pepper, or paprika if needed.
- Garnish and Enjoy: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh herbs or cheese, if desired. Serve hot.
Notes
- For a vegetarian version, skip the chicken and add more vegetables like zucchini, spinach, or bell peppers.
- For a spicier soup, add chopped jalapeño or red pepper flakes.
- Store in the fridge for up to 3-4 days or freeze in portions for up to 3 months (omit potatoes for freezing).
- This soup can also be made in a slow cooker, cooking on low for 6-7 hours or high for 3-4 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg
