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Portuguese Bean Soup: A Hearty, Flavorful Comfort Classic

This recipe is a hearty and flavorful take on the classic Portuguese Bean Soup, tailored to be Halal-friendly. It combines tender beans, fresh vegetables, aromatic spices, and succulent chicken in a rich, comforting broth. Perfect for a cozy night in or a family gathering, this soup is a complete meal in a bowl.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Ingredients Method

Ingredients
  

  • For the Soup:
  • 1 tablespoon olive oil: For sautéing the vegetables and adding flavor.
  • 1 onion diced: The onion provides a savory base for the soup.
  • 3 garlic cloves minced: Adds depth and aroma to the soup.
  • 1 carrot peeled and diced: Adds sweetness and color to the soup.
  • 2 stalks celery diced: For added crunch and flavor.
  • 2 medium potatoes peeled and diced: Provides heartiness and texture to the soup.
  • 1 14 oz can of diced tomatoes: Adds acidity and richness.
  • 1 15 oz can of red kidney beans, drained and rinsed: For protein and fiber.
  • 1 15 oz can of white beans (such as cannellini or Great Northern beans), drained and rinsed: For added texture and heartiness.
  • 1 6 oz can of tomato paste: Concentrated tomato flavor for richness.
  • 4 cups chicken broth: The base of the soup; opt for a low-sodium variety if you prefer.
  • 1½ cups water: To adjust the soup’s consistency.
  • 1 bay leaf: Adds a subtle layer of flavor.
  • 1 teaspoon smoked paprika: For a smoky undertone that complements the chicken.
  • 1 teaspoon dried oregano: To give the soup a classic herbal flavor.
  • Salt and pepper to taste: To season the soup.
  • 2 cups chopped cooked halal chicken (such as grilled or rotisserie chicken): The chicken is the main protein source in this Halal-friendly version of Portuguese Bean Soup. You can use chicken thighs or breasts.
  • Optional Garnish:
  • Chopped parsley or cilantro: For a fresh herbaceous note.
  • Lemon wedges: To squeeze over the soup for added brightness.

Method
 

  1. Step 1: Prepare the Vegetables
  2. Dice the onion, mince the garlic, peel and dice the carrot, dice the celery, and peel and dice the potatoes. Make sure all the vegetables are uniform in size for even cooking. Place each vegetable in separate bowls or containers to keep them organized as you prep.
  3. Step 2: Cook the Chicken (If Needed)
  4. If you're not using pre-cooked chicken, you'll need to cook it first. You can grill, bake, or pan-fry halal-certified chicken thighs or breasts. Once cooked, let it cool slightly, then chop it into bite-sized pieces. Alternatively, you can use halal rotisserie chicken for convenience.
  5. Step 3: Measure Out Ingredients
  6. Measure out the olive oil, diced tomatoes, tomato paste, chicken broth, water, kidney beans, white beans, smoked paprika, dried oregano, salt, and pepper. Having all your ingredients measured and ready to go will streamline the cooking process.
  7. Step 4: Prepare the Herbs
  8. Chop the parsley or cilantro for garnish. This will add a fresh, herbaceous note to the soup when serving.
  9. Step 5: Gather Cooking Equipment
  10. Ensure you have a large pot or Dutch oven, a cutting board, knives, measuring cups and spoons, and any necessary utensils like a wooden spoon or spatula.