Golden Portuguese Bean Soup

Name: Golden Portuguese Bean Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 4–6 servings
Cuisine: American
Ingredients: 1 pound Portuguese linguiça, chorizo or other slender garlic sausage, cut into ¼-inch slices; 1 pound Portuguese linguiça, chorizo or other slender garlic sausage, cut into ¼-inch slices; 1 pound Portuguese linguiça, chorizo or other slender garlic sausage, cut into ¼-inch slices; 1 medium onion, minced; 1 butternut squash, peeled, seeded and diced (about 3 cups); 2 sweet potatoes, peeled and diced (about 3 cups); 4 carrots, peeled and sliced (about 2 cups); ½ teaspoon cracked black pepper; ¼–½ teaspoon salt; ¼–½ teaspoon crushed red pepper flakes (optional); 2 cups cooked cannellini beans or 1 (15-ounce) can cannellini beans, rinsed and drained; 2 cups cooked cannellini beans or 1 (15-ounce) can cannellini beans, rinsed and drained; 1 (1-pound) bag shredded cabbage or coleslaw; 1 (1-pound) bag shredded cabbage or coleslaw

Preparation info

Makes
4–6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Les Dames d'Escoffier New York Cookbook

By Silvia Baldini and Sharon Franke

Published 2023

About

For many years, I had an annual party at which I served many varieties of soup to a large crowd. Guests requested that this one always be on the menu.

My sister Shelly Johnson was the inspiration for this hot, spicy, stick-to-your-ribs soup. I adapted her recipe, replacing canned ingredients with fresh ones and adding lots of beta carotene–rich vegetables. It was originally published in Beans (Harmony, 1994), a cookbook I coauthored with Joanne Lamb H

Ingredients

Europe
Americas
Portugal
United States
New York
Soup
Spicy

Ingredients

Method