Tuga Pops − Wednesday, February 18, 2026, 4 Months ago in Soup Recipes
5 out of 5 with 5 ratings

Portuguese Bean and Cabbage Soup Recipe | 35-Min Meal

Make this authentic Portuguese bean soup in just 35 minutes using wholesome ingredients for a truly fast savoy cabbage and pinto bean stew everyone loves.
35 min 4 servings Very Easy Prep time 15 min Cooking Time 20 min
 

You’ll Love This Portuguese Bean and Cabbage Soup Recipe | 35-Min Meal

Experience the ultimate comfort food with this authentic Portuguese bean soup. We have perfected this easy caldo de feijão recipe to deliver massive flavor in a fraction of the time. This plant based Portuguese cabbage soup no meat option guarantees a hearty and deeply satisfying meal. Serve this brilliantly fast savoy cabbage and pinto bean stew tonight and impress your whole family immediately.


The Story of Portuguese Bean and Cabbage Soup Recipe | 35-Min Meal

Pinto beans carry a rich legacy deeply rooted in the agricultural history of the Americas. Indigenous farmers cultivated these beautiful speckled legumes over five thousand years ago. Portuguese explorers eventually transported them across the vast Atlantic Ocean to the Iberian Peninsula.

These hearty beans quickly flourished within Portugal's brilliantly warm Mediterranean climate. Resourceful local cooks discovered that their creamy interior texture was absolutely perfect for traditional rural stews. Today, these beloved legumes remain a foundational and celebrated ingredient in countless authentic Portuguese kitchens.

Another brilliant pairing is a warm loaf of crusty bread to soak up every drop of the glorious broth. Snag a freshly baked artisan sourdough loaf from your favorite neighborhood baker. Slice it thick, toast it until golden brown, and rub it generously with a raw garlic clove.

Ingredients

500 g (1.1 lbs) canned pinto beans (with liquid)1 small Savoy cabbage (cut into julienne strips)3 medium carrots (cut into half-moons)3 garlic cloves (minced)2 bay leaves5 ml (1 tsp) sweet paprika1 bunch of fresh coriander (finely chopped)Salt to tasteOlive oil to taste100 g (3.5 oz) elbow macaroni (or as needed)

Equipment:

Large potChef's knifeCutting boardStirring spoonMeasuring spoonsLiquid measuring cup

Directions

  1. In a large pot, combine the 500 g of cooked beans with their cooking water.
  2. Add the cabbage (cut into julienne/strips), the carrots (cut into half-moons), minced garlic, bay leaves, and the paprika.
  3. Add extra water if needed to cover the vegetables.
  4. Season with salt and a drizzle of olive oil. Bring to a boil over medium heat.
  5. Once the cabbage is nearly cooked, add the elbow macaroni and the finely chopped coriander.
  6. Simmer until the pasta is cooked and serve immediately.

Adapted from a recipe by: Receitas Faceis

Nutritional Facts (Per Serving)

Calories
285 kcal
Fat
5 g
Carbs
48 g
Protein
14 g

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Comments (4)

Tiff
Tiff
What kind of beans
2 Weeks ago, Friday, May 15, 2026

Tuga Pops
Tuga Pops
Pinto beans, I have updated the ingredients, check 1st ingredient.
2 Weeks ago, Friday, May 15, 2026

Bella
Bella
Hello,

The cooking liquid on the beans, are we talking about the liquid that is in the canned beans??

Thanks
3 Months ago, Monday, March 16, 2026

Tuga Pops
Tuga Pops
Hi Bella, sorry, I was having email issues and just saw your comment, I usually reply within minutes.
In Step 1, it is assuming you cooked the beans yourself, if you are using canned beans, yes use the liquid from the beans in the can, but, adjust and add more water to your liking as stated on Step 3.
3 Months ago, Tuesday, March 17, 2026

Tuga Pops

Joined 11 Years ago n/a
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