I've discovered soup in the last several years. I love chunky hearty soups, an all in one meal.
Soup wasn't my favorite meal as a child actually I hated it.
This soup is a favorite in many Portuguese house holds.
With the weather cool outside it's something that I make at least once a week.
Soup is one of those dishes that you can basically use any vegetables you have in your fridge.
The quantity for this soup is pretty large it feeds 6-8 people, but that's how I make my soups, in large batches so that I can have extra in the fridge during the week or it can be frozen.
- 375g dry borlotti beans
- 250ml olive oil
- 2 medium onions, diced
- 6 garlic cloves, chopped
- 3 carrots, diced small
- 1/4 cabbage savoy, chopped
- 1 sweet potato medium, diced
- 14 cups water
- 1 cup cauliflower, cut into small florets
- 1 cup pumpkin, diced 2cm dice
- 1/2 cup green beans, cut into 2cm pieces
- 1 chorizo whole, skin removed
- 2 bay leaves
- 1 bunch thyme leaves
- 380g speck or bacon bones
- 1x 400g tomatoes tinned, chopped
- 4 tab parsley, chopped
- salt & pepper to taste
4. Then add the chorizo, speck, bay leaves, tomatoes, thyme, water & cook for 1 1/2 hour on medium to low heat.
5. Then add the beans into the pot & cook a further 1 hour.
6. After the hour remove the chorizo, speck,bay leaves (discard these) & cut the meat into pieces, discarding any fatty bits if you like.
7. With a hand blender pulse the soup for 15 seconds, this thickens the soup, don't over pulse, you still want chunky bits.
8. Return the chorizo, speck & the rest of the vegetables, & cook a further 30 min on low heat stirring the soup once in a while.
At this stage you can add salt & pepper.
You may need to add extra water midway through out cooking so you have a good amount of liquid, without it being watery.
Finish off by adding chopped parsley & olive oil (optional).
- Use any type of vegetables you like
- You don't have to pulverize the soup I just find that it adds a texture I like
- You can use canned borlotti beans instead
- You can replace bacon bones for speck
- When cooking any type of dried legumes add the salt only after it's cooked otherwise the skin hardens & they'll never soften & cook.
- If you like you can substitute sweet potato with white potato