Sopa de Feijao Branca e Legumes - Black Eyed Bean and Vegetable Soup (GF, V)

Sopa de Feijao Branca e Legumes - Black Eyed Bean and Vegetable Soup (GF, V)

Soups are really not on my list of favourite foods. My husband and daughter, unlike me, love soup. When we eat out, they usually start dinner with a soup whereas the soup invariably ends up being my dinner. Soup fills me up so well, there’s never any space in my stomach for anything that follows.

Sopa de Feijao Branca e Legumes - Black Eyed Bean and Vegetable Soup (GF, V)

When we are in the mood for a light dinner I tend to make heartier soups that would be a meal in themselves. This soup made it to our dinner table, one night last week, with home-made dinner rolls.

This soup is my version of a Portuguese soup that goes by this name. Soup, along with bread, is a very popular food in Portugal and their cuisine features quite a variety of soups. However, there is very little choice for a vegetarian, as most of their soups include meat. Even the soups made with vegetables would invariably have chorizo (pork sausage)

This soup is vegetarian version of the Sopa de Feijao Branca e Legumes.

Sopa de Feijao Branca e Legumes - Black Eyed Bean and Vegetable Soup (GF, V)Soups are really not on my list of favourite foods. My husband and daughter, unlike me, love soup. When we eat out, they usually start dinner with a soup whereas the soup invariably ends up being my dinner. Soup fills me up so well, there’s never any space in my stomach for anything that follows. Wh...

Summary

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  • Coursesoups & stews
  • Cuisineportugese
  • Yield4 serving

Ingredients

Oil (or butter)
1 tsp
Big onion, finely chopped
1
Garlic paste
1/2 tsp
Bay leaves
2
Water (or vegetable stock)
4 cups
Cooked black eyed beans
1 cup
Vegetarian stock cube (leave this out if using stock)
1
Medium potatoes, cubed
2
Medium carrots, cut into rounds
2
Thinly sliced cabbage
1/4 cup
Sliced beans
1/4 cup
Tomato paste/ puree
3 tbsps
Chilli powder (or crushed black pepper)
1 tsp
Salt
to taste

Steps

  1. Heat the oil, add the bay leaves and garlic paste. Stir a couple of times and add the onions. Saute till soft and add the 4 cups of water and stock cube (or stock). Bring to a boil. Add all the other ingredients and mix well. Cover the pan and turn down the heat to low.
  2. Let the soup simmer, for about 20 to 30 minutes, till the vegetables have cooked and the soup has reduced a bit in quantity.
  3. Pour into bowls and serve hot with bread.
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