Sopa de Feijão

A thick, bound soup where red beans and potatoes create a natural creaminess. The chorizo releases its spiced red oil while the green cabbage softens into the broth.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 642
• Protein: 30 g
• Carbs: 75 g
• Fat: 22 g

Ingredients

• 500 g Red bean ( cooked and drained )
• 3 piece Potato ( large dice )
• 2 piece Carrot ( sliced )
• 1 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 200 g Green cabbage ( shredded into strips )
• 100 g Chorizo ( sliced )
• 3 tbsp Extra virgin olive oil
• 1.5 L Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Aromatic base

   Sauté the sliced onion and minced garlic in olive oil. They should become translucent without browning.

2. Cooking the broth

   Add the roughly chopped carrots and potatoes, along with half of the kidney beans. Pour in the mineral water. Bring to a boil and cook until a knife slides into the potatoes like butter.

3. Binding the soup

   Blend the entire preparation until smooth. The soup should be thick enough to coat the back of a ladle.

4. Finishing and garnish

   Stir in the finely shredded green cabbage, the remaining whole beans, and the sliced chorizo. Let simmer: the cabbage should be tender and the broth should take on an orange hue from the chorizo.

Chef's tips

• Do not blend all the beans: keep some whole to add texture to the soup.
• If the soup is too thick the next day, loosen it with a bit of boiling water.
• Use high-quality chorizo, as it provides all the smoky flavor.

Storage

Keeps for 3 days in the refrigerator in an airtight container. It tastes even better when gently reheated in a saucepan.