Sweet Potato and Bean Soup Recipe
Ingredients
Directions
- In a large soup pan, combine all the ingredients except for the spinach. Bring to a boil. Reduce the heat to medium and cook for 45 to 50 minutes, or until potatoes are tender when pierced with a fork.
- Remove the chourico and let it cool. Chop the chourico into cubes and fry them in a dry pan until they are crispy. Reserve.
- Remove the bay leafs from the soup. Transfer soup to a food processor or blender and puree in batches until smooth. Transfer soup back to the pot and add the spinach. Cook spinach until it’s wilted. Adjust seasoning with salt, pepper, nutmeg and smoked paprika.
- To serve, ladle soup into bowls and garnish each serving with a few chourico cubes and a drop of extra virgin olive oil.
Adapted from a Recipe by: myportuguesekitchen.com
Frequently Asked Questions
Can I substitute the chourico with another type of sausage?
Yes, you can substitute chourico with other types of sausage such as andouille, Italian, or even a smoked sausage. Just be sure to adjust the spices accordingly, as different sausages can have varying levels of seasoning.
How can I store leftover Sweet Potato and Bean Soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it on the stove or in the microwave.
What can I do if my soup is too thick?
If your soup turns out too thick, simply add more chicken stock or water to reach your desired consistency. Stir well and heat to combine. Adjust the seasoning afterward as needed since adding more liquid might dilute the flavors.
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